Certainly not for me! And FYI if my primary concern was in fact cutting roasts a sujihiki would be my choice, but your gyuto will work and is a much better primary chefs knife.
Originally Posted by kbrookes
No, certainly not the primary concern - I definitely need a general everyday chef's knife to work with, but it will need to do a roast once a week or so. I'm sure upgraditis will eventually kick in and I'll want more knives, but I'm trying to limit myself to one very good primary all-rounder.