I see your point about the paring vs petty. I hadnt thought of that. I do do a lot of in hand stuff like coring tomatoes, strawberries as well as peeling fruits and potatoes. I didn't have a peeler growing up so to me, it's faster to peel a potato or apple with a knife than a peeler.
It's not imperative that I get a boning, paring or petty at this moment. I do have the Wusthofs and those pieces aren't clunky as the chefs knife.