Hi, I'm new to this forum. Based on respected members' recommendations here on this forum, I've ordered a Fujiwara FKM 240mm gyuto and a 150mm petty recently. Now, I've heard that slicing and bread knives are commonly recommended on top of these two basic knives.. do you guys use slicing and bread knives if you have them or use your gyuto for everything? If I do get slicing and bread knives, I'm thinking about getting Victorinox ones with Fibrox handles due to limited budget. Please let me know your experience/thoughts on using gyuto for slicing/bread cutting applications. Thanks for any 2 cents in advance.