If I were a pro chef I would want a specific profile, very good all-arounder knife that meets certain qualities (edge retention, reactivity etc.) but I am not a pro chef. I'm a home cook.
So I'm not talking about yanagi, suji, deba, usuba stuff but when you have a bunch of gyutos in your block/drawer/saya bin do you select some for some duties and leave others for different cutting jobs? Or do you use one gyuto throughout during chopping session?
Even though I am looking for that silver bullet knife, in reality I use different knives for different things. My Ealy gets herb duty, my Carter and Tanaka santoku fine chopping duty, my DT ITK somehow gets segmenting fruit and squash duty.
The closest I get to all'rounders is probably my DT ITK 270, my Kikuichi TKC 'rusty', and my Martell.
How do you spread the wealth? Part of me just likes trying different knives every day, but some knives (to me at least) freakishly outperform others in certain areas.