In her opinion, here's another
we have lots of "kitchen" knives, some are short and pointy, others long and pointy, some are long and not pointy. The newspaper seems to think that any knife longer then 5cm shouldn't have a point. Your cheif may agree with this. Does your chef butcher meat? I would guess not since a lot of the work is done with two main knives, a big stake knife and a smaller boning knife. The point of the boning knife gets used a lot and 13-16cm long. In shot it needs to be about the depth of an animal and be nice any pointy.
My father worked as a butcher whilst going through uni, he's now the head of an Xray department in Leeds Genral.