Though the 8" victorinox is an excellent all-purpose, I do prefer a thinner victorinox boning or fillet knife 6-7" when processing mango, as I can make tighter turns around the seed (like the bone of a chicken thigh) while preserving the delicate flesh. I find that If I do that with a chef's knife with a broader blade, I usually pry the meat of the cheek back too much and bend the flesh while rounding the seed. The other benefit of these two blades is that they are tempered, and can be useful for removing the skin due to the flexibility of the blade (like skinning fish). I don't eat the skin of all mangoes, and when processing large quantities, it really helps to get closer to the skin.