I have just a small one 150mm mioroshi. It is good, but I prefer damaging it (but I haven't) rather than a gyuto.
I cook a lot more chicken than fish, and my Deba works great for braking down.
I use it for breaking down chicken and fish mainly. Works really well on chicken!
I bought mine for Crab.
It works really well for that. I highly doubt I will ever sell mine.
Okay, so I am not the only one!
This is pretty much what keeps me from buying a deba or yanagi....I just don't deal with that kind of prep in my kitchen.
My thoughts have been turning towards a usuba though....those are for general veggie prep, right? Kiritsuke?
Remember: You're a unique individual...just like everybody else.
Fish, chicken and duck.
I work with Asian food so no pumpkin here.
When I used to do pumpkin in the past I have a wusthof culinar 240mm that I only ever used with pumpkin.
Too heavy really to use for much else, one swipe and it was cut in two.
I'm a deba purist. I only use mine on fish. I'll use other tools for chicken or hard squash.