— Mark Rappaport

So if you mostly cut vegetables, if a six inch knife works best for you too, then aqua is typically a flat end on the end and kind of curves over. Um, you know, that I've used many, many times and it's worked great for me, but that might not be everybody's, you know, bag. Um, the Victor knocks, I'm guessing is probably, uh, kind of a normal chef knife ish kind of look. Um, and that works great 'cause you can do your rocking. Um, oh, and Patrick's saying coming in it's, you said it's a Swiss army knife, Patrick. Oh, they're the ones who makes, I see. So yeah, they probably have a variety of different kinds of knives, um, to be able to do that with, but really at the end of the day, mark, it's whatever feels best to you and what feels best in your hand. So, um, either one, try to pick one up and see which one works best for you, um, and think about the, the motion of what you're doing on the table as well too, because most of the time just a standardized chef knife is curved in the end, so it'll go along and curve on your cutting board as you're cutting like this, and that kind of helps you to guide and go faster if that end is cut off. Um, typically there's a little bit of a curve on the end, but you're not getting as much of that. It's more of a chopping motion at the same time. So really kind of depends on which way, uh, which, uh, motion you like to do better, but really which one works best in your hand.