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I have been wanting a good 8-10" chef knife for a while now and am finally going to get one. I have several in mind and was looking for some input on one I am really leaning towards (Pic 2). Anyone have experience with a Takeda knife before? The main 2 I am considering are the 240mm standard Gyuto (Pic 1) and a variation of a Gyuto they are calling a Kiritsuke/Gyuto (Pic 2). I am also considering the new Zwilling Bob Kramer 8" chef but I don't really like how it looks. I have handled the Bob Kramers before and the handles are comfortable and fit my hand well. The Takeda will have to be ordered online so I will not have a chance to see how it fits me but the store allows exchanges. Also, is a 9.5" blade too much? Any other suggestions?