If you've looked around my site much you'll probably have noticed that I prefer a longer bread knife, but it's because I have training as a professional baker so I like big, crusty breads (I also have a tendency to bake big round crusty sourdough loaves for my family), and so a 9" or even 10" bread knife appeals to me. But this is still an excellent bread knife -- nice and thin and very strong (forged steel!) and sharp and so if you're more the baguette type, or (gasp) pan bread person, well, this knife will work great, and will fit nicely into most any knife block. Here's what Wusthof has to say about this knife: "The strong blade allows for effortless slicing of hard and soft bread without squeezing it." So there you go -- stop squeezing your bread already and buy this excellent knife. Your friends and family will thank you when they see your bread, now un-squeezed (un-squozen?). Trust me.