Hi Vecchiouomo,
There are one knife solutions for the Japanese and Chinese home cooks, but not for Americans. This set by Chicago Cutlery is pretty typical of the American home cook solution:
We even have Hungry Onion members who are still using them today.
The professional solution, from Europe, has always been a big Chef’s knife–and experienced users like you can make due with one of them, but home cooks like me are uncomfortable with a 10", and are sometimes overwhelmed with an 8".
My birthday Fuji 8 1/2" is the biggest knife I have ever had that “feels” like a favorite Chef knife, but I never will stop using my many specialized utility knives for many tasks.
