So I'm looking to ditch some knives and go to three knives in the kitchen. It's not cause I just want to have three it's because ive found a Gyuto (or chukabocho) and a petty will do basically everything I need. I have a suji and never use it even for terrines or slicing large protein. A Gyuto and petty do all these tasks for me. The one thing I want is one knife that will double for breaking down bone in proteins (lamb, chicken, raw porchetta, Trout) and petty tasks (fruit, small veg, slicing small terrine etc...). I am looking for something to debone and use as a petty. Currently I use a Moritaka petty that is hamaguriba'd and works pretty well. But would something like an ajikiri or mioroshi double as a petty and deboning knife?