My block is full enough as it is...10" chef, 8" chef (my wife likes smaller knives), 6: utility, 4" utility and 10" slicer (all Sabatier carbon), a 2 1/2" Sabatier Nogent paring knife, and an 8* SS Henckels bread knife. Someday I'd consider upgrading the bread knife to some 10" offset (prefer stamped). I am way more of a slicer than a rocker. The things I prepare are all over the map. The three things I am thinking of are (1) are boning knives really that different from paring knifes? (2) what do Santokus do better than what I have?, and (3) anyone had any experience with a 12" chef?