I definitely see the positive points made for choosing a 10", but at the same time I don't think the 10" can do anything an 8" can do - with the same effect.
For example, I don't use a paring knife - I choke up on the 8" knife a bit and go to town. I can't imagine having an additional 2" of blade across my palm would be beneficial (except for hospitals making money on me!). To extend this further, I wouldn't say an 8" knife can do everything a paring knife can with equal effect.
By the way, are your employers/you really concerned with how a steak is cut from a rib-roast if you use an 8" knife and require a single change in cutting direction to reach the board? With a sharp knife I've never noticed that the meat is chewed up - especially after cooking. I'll have to be more conscious of this next time we grab a rib-roast to see for myself.
I would also agree with the recommendation to visit a culinary store and hold the knives yourself. If it's not comfortable, the blade length and forging really doesn't matter.