I have a 6" Wusthof, and I love it... now.
When I first bought it, I had newby knife-fright, holy-crap-I'm-gonna-cut-my-finger-off, scaredy cat blues. Now, while my knife skills are nothing to write home about, I'm practically a whiz with this knife and I'm considering a new one.
Thursday, at my favorite restaurant, in my favorite place, I watched the chef work his knife magic. Now he had a bayonet sized knife - I don't need that - but it made me think, maybe I need (bwaahahahahaha...) a longer knife.
Would you (oh lovely chowhounds) recommend I step up to an 8" knife or a 10". My credit card eagerly awaits...