Beginner looking for a chef's knife

[Deckhand]

A friend questioned whether they'd be too thin for 'roast duties' - i.e. cutting through pumpkin and doing carving. Not that there's a lot of that around here - once a week at most.

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.
:2cents:

 

[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.