He asked: “But why we do need eight-inch or ten-inch kitchen knives with points?

“Butchers and fishmongers do, but how often, if at all, does a domestic chef use the point of an eight-inch or ten-inch knife? Rarely, if at all.”

“Acknowledging that any blade could cause injury, the judge pointed out “slash wounds are rarely fatal.”

So, he said: “I would urge all those with any role in relation to knives – manufacturers, shops, the police, local authorities, the government – to consider preventing the sale of long pointed knives, except in rare, defined, circumstances, and replacing such knives with rounded ends.