By heavy duty I mean something which can handle splitting chickens without chipping; afterwards can have the edge restored by (proper) steeling; and can be sharpened to a good, serviceable edge on bench stones. A 10" carbon Sabatier is adequate, if a little light and flexible. A 12" is better, because (wait for it) it's a bit stiffer and heavier, and the extra length allows you to get a little more leverage when powering through chicken bones.
A 10" Forschner Cimeter is a relatively low-cost option which is useful for a lot of stuff, and a better choice than just demoting your Sab.
A very cheap knife which would suit admirably would be the Old Hickory 10" (around $14) or 12" (around $18) butcher knife. Cheap to get it to you? I dont know, for some reason I keep thinking you're located outside of the US. If so, that's something you'd have to research.
I use a 12" K-Sab au carbone and 10" Forschner Cimeter, but if I were buying a knife for the purpose it would be the 12" Old Hickory. Speaking of Old Hickory, if you sand the handle down, you'll find it a very comfortable knife.
Paranthetically, you'll find that despite how good your next chef's knife is you'll want to keep the Sab around for its outstanding profile and feel in the hand.
The 150mm CN petty is an outstanding choice, considering you can sharpen. 150 is the most versatile length if you're only going to have one petty. Mine is a 150 Konosuke stainless (since replaced by the superior Konosuke HH series), I like it a lot. Knowing what you know about the 8" CN gyuto, would you replace your Sab with a 10" CN? CNs are a lot of bang for the buck but they can't compete with the way a Sab feels on the board or in the cut, can they?
In terms of a chef/gyuto you might want to consider a "laser" and/or a Japanese, "wa" handle. If you really like your Sab, and can afford the price, the 270mm Masamoto KS is really special -- but it's wa only. If you're not in the US, you can get it from JCK; as you know from your CN purchase, they are experts at keeping shipping and customs costs to a minimum. If you're here, you can buy through CKtG. In addition CKtG sells the Richmond Ultimatum which is a clone of the KS. The 52100 version looks like a particularly attractive, more affordable alternative IMO. I'm thinking of adding either the 52100 Ultimatum or a KS, not because I don't love my current knives but -- you know -- just because.
Several high quality lasers are available yo or wa; stainless, semi-stainless, and carbon. Reading between the lines, I think you should seriously consider a Konosuke White #2, Konosuke HD, or a Gesshin Ginga White #2. CKtG is a good source for the Konos. JKI is the only source for Gesshins. One thing about lasers though, you can pretty much forget about maintaining them on a steel.
For heaven's sake, don't thing about getting a Shun!
Misono UX10 series knives have some issues. UX-10s have great handles, among the best in the business. The chef's knives are very narrow, about half way between a typical suji and typical gyuto, but the profile is good -- if not great. Also, quite a few people think they're difficult to sharpen, in that many stones cut slowly as though the alloy has too much chromium and is consequently a bit too tough. I've sharpened a few, and that's not something I've noticed. While I'm not about to discount the complaints, I suspect it's more a matter of which stones you have in your kit than anything else. The overly streamlined, narrow profile is another matter; and frankly the quality of the alloy is nothing to write home about. Masamoto VG and MAC Pro are better overall choices.
Misono Sweden are excellent yo knives in every respect, except they are VERY reactive compared to just about every other high quality carbon knife. If you want to go carbon yo, it's a close call but the Masamoto HC gyuto have better profiles (very much like Sabatiers') are less reactive, easier to maintain, and well worth the price difference.
If you do upgrade your knives, consider upgrading your sharpening kit. Since you're using a 1K/4K I'm guessing you're using a Norton. In any case, you seem to be at the stage where you can benefit from something better than a synthetic, natural-binder, combi-stone.
Edited by boar_d_laze - 10/19/12 at 1:51pm