What is your preferred style of knife in the kitchen?

I started out with a Japanese petty. I now have 6 different knives….
Still use the petty the most. Nakiri is great for vegetables.

I got a 6” Santoku that I grab more that the chef’s knife.

I mainly use just 3 knives----8 in. chef's knife used the most for prep work, 8 in. straight blade knife for slicing meats and a 6 in. boning knife.

I do have a heavy duty 6 in. cleaver that gets used a handful of times a year when doing heavy work.

Mannkitchen 9" chef knife. It's heavy as frick so you can use it like a cleaver or slice and dice like a chef knife. It's about all I use this day foe anything requiring something larger than a paring knife.

MANNKITCHEN

I use my 8" chefs knife for probably 90% of my cutting. I'm considering a santoku next, but the chefs knife does just about everything I need.

While there are horses for courses a huge amount of my cutting duties are handled with a 8" euro chef's knife. There just isn't much it won't do even if some of the cuts won't be tweezer food worthy. Second would be a paring knife and 3rd would be a 10" bread knife. Most everything else lives in the block most of the time even if at times they might be a better tool for the job I am just so much more comfortable with my chef's knives.