Originally Posted by jtower42
I love my 10" Fibrox chef's knife that I use at home, but it is awkwardly large when you're relegated to one corner of a table.
I would stick to your chef's knife and ( I don't mean this in a disrespectful way ) work on your comfort and skill level with it. I use my chef's knife pretty continuously over the course of an 8 hour day for at least 95% of my prep tasks.
A chef's knife is a great all round choice for handling a multitude of jobs in the right hands. The best way to make sure that your hands are the right hands, is by using your chef's knife more and more.
I use my chef's knife for everything from fine dicing cherry tomatoes, cutting supremes of oranges, fileting fish, deboning chicken, cleaning and portioning whole tenderloins of beef. As to working in limited space, as your comfort level using your chef's knife increases, your discomfort with limited space will decrease. I have worked in some way small, tight, cramped kitchens, such as galleys on boats and done so while using my chef's knife.
If you stop to think about it a 180mm petty is only about 3" shorter than your 10" fibrox, about the length of my middle finger. Is that really going to make an impact on working space?
I have a large tool chest full of all shapes, sizes, and types knifes, but over the years, the number of different knives that I use has dropped to the point to where it is pretty much just me and my chef's knife.
You already have a knife that you love, fine tune your relationship with it