I use my 10 inch chef's knife for almost everything. But I don't use it for fillet'ing fish, or boning a chicken. I would use the utility knife for that purpose. And as was said, the paring knife is used for delicate work.
I have used the chef's knife to carve a turkey, but a good sharp utility knife would do that job better as well. Conversely, I would never use the utility knife to slice a boneless ham, or roast. It just isn't long enough. And if I'm doing slicing, chopping, mincing, or need to cut soemthing like a mellon, or winter squash, the chef's knife is the obvious choice.
But good knife technique is a learned skill. Find someone who cooks for a living, and get them to show you how they use their knives. And make sure the person has proper skills. There are a good many kitchen cooks who can hardly slice a carrot. And then there are those that can carve that carrot into a totem pole.
It will take just a little time to get the hang of it. But knife skills aren't difficult to master. Sometimes though, keeping the end of a finger or thumb might be. So always be conscious of safety.
I have a daughter who has good knife skills, and still, in a moment of carelessness, ended up in the hopital requiring 4 stitches in her thumb.
Use what is comfortable to you, and that provides you with the best control fo your knife. And the Shun knives should serve you very well.
Seeeeeya; Goodweed of the North
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