While there are elements of a "what knife should I get?" post in this thread, I am really more interested in what people would choose for themselves under the circumstances that apply to me. Part of that is because I'm still slowly exploring and expanding my cooking repertoire and haven't established a fixed set of usage criteria.
Anyway, I've got this pretty tiny kitchen. 2.3x1.7m total including counter and refrigerator, counter offers about 60x70cm of total workspace if there's no rice cooker or anything else on it. Cutting board is 33x26cm.
I cook for 2-3 people, maybe 4 at most. Rarely deal with meat or fish (not vegetarian, but my cooking leans that way), and would call my style Chinese with SE Asian influences (probably appropriate since I live in Taiwan and have a Vietnamese/Indonesian/Thai grocery store around the corner).
Ignoring my cooking preferences (substituting with whatever you like), but considering my cooking environment, what kind of knives would you personally use? Would you insist on a 270+ gyuto or would you try to scale things down? Would you use specialized knives or try to find an all-in-one solution like a mini gyuto, tall petty, or santoku; or perhaps a cleaver/petty combo?
I frequently read that knife xyz might be good in confined spaces, but I wonder how many folks here would actually use xzy in such spaces.
Thanks in advance.