is it so wrong that i just reach into one of my knife drawers and just grab whatever ... its usually a wa-gyuto in the 210-270mm size
i suppose you're asking if it's wrong for you to rub it in
For international trips, I take a Kiwi santoku ($6) and Kuhn-Rikon parer w/ sheath ($10) in case the damn things get confiscated by customs. For domestic trips, I pack my Masahiro MV-series 210mm gyuto which has excellent edge retention and plenty of knuckle-clearance, and the Kuhn-Rikon parer.
3" Kershaw Leek straight edge folder. Only thing it sucks at is slicing big loaves of bread, and bread is better when you tear it apart anyways.
I keep a Tosagata Satsumabocho that I got from JWW years ago along with a Forschner 6" boning, a small serrated parer, and an ancient Lamson 10" chefs knife rolled up in a towel especially for those spur of the moment road trips.
And a Gerber Mk II, just in case.
“Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter