Was hoping to get some advice. My friend was switched to the kitchen at work and was recommended the Victorinox 8". She's been using the pinch grip but her fingers have started hurting due to the large handle on the knife. She's looking for an alternative with a smaller handle but longer blade (up to 10") that doesn't break the bank (under $90). We live in Vancouver, BC so local options are limited and very expensive so I'm looking to buy something online instead. I noticed the Victorinox Rosewood line's handles seems to be a bit smaller based on pics and videos and at $50 something the 10" chef knife seems ideal. However, my friend's at the point where if things don't improve she might switch out of the kitchen entirely. So I was wondering if there's another knife that might be a better starter to help her in the long term- there's the Mac Superior Chef Knife at 8" and the Mac Non stick Sushi and Sashimi Knife at 8.5". Then there's the Tojiro DP Gyutou - 9.4". It seems to be a great knife but would the be alright for developing basic techniques and skills? Personally, I have no clue about knives - I just got a 3 set Kyocera ceramic set and bought a set of Tomodachi knives on the cheap from Costco last year. So I really have no experience with knives for professional use. Reading all the reviews and articles online at 2am has me in need of some serious guidance. Any help would be much appreciated.