From top to bottom, these are the only knives that really get used (in order of usage, most usage at the top!):
Masamoto CT 135mm petty
Victorinox parer
Eden VG10 120mm petty
Victorinox 180mm chef
Sakai Takayuki 150mm honesuki
Henckels Pro S 200mm chef
Longer/bigger is deemed too dangerous... It's been a source of mild frustration for me that this is in part due to not having learnt proper technique, even though we both spend a lot of time cooking, and the first decent knife we bought - the Masamoto pictured, which is still going very strong! - we bought together on a trip to Tokyo in 2007; it's only after buying it that I learnt to use a knife properly. That said, she "get's it" and the Masamoto is still overwhelmingly the most used knife and it's a very decent petty that's kept nice and sharp. Also happy that the honesuki is both well used and used well ;-).
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Psyched to see a honesuki in this thread. I have a friend that uses one actually, but as a main knife...