OK Crew:
No-brainer! 5 inch it is! Here's what we have so far. We are building a RMK Model #7-5 inch. It can be made up in stainless or carbon steel. It can be specified to include a #6 grind, although that is the 1st option. I have and use "both" and have never found the #6 grind to be any type of disadvantage. I have found it to be a little more surgical, when slicing things "thin...or thinner", verses the center step (blade shaping) of a standard #7.
The bottom line is personal taste. If I were making a matching pair, with the 2nd knife being a Model #3, I would order a standard #7-5". If I wanted a matching "cutlery-styled set...that would also serve other needs, I would order a #7-5", #6 grind, in stainless...along with a #6-9", Large Filet knife.
A lot to think about. Let me hear your thoughts.
Best, Capt. Chris
PS: Below are a couple of quick photos that I just took of one of my "sets" from The Captain's Stash! The #7 has been used far more than the #6-9". It (the #7) is on it's "THIRD" sheath! These guys have cleaned:
* Deer
* Hogs
* Carved turkeys
* A boatload of fish
* Other...
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