I guess not.
For what it's worth, there are two long knives I use somewhat regularly in my kitchen because they're better suited for the task.
I'm not sure what chefs they consulted, but all knives are not created equal and there is a reason why the culinary tools are what they are. The shorter knives are just not suitable for all food prep situations...and they could be used to stab someone with as well. So their argument is just silly.
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