I recently lost a Henkle's 4-star chef's knife which has been replaced with a Hiromoto gyuto that I love. But what I miss about that heavy German steel was that it was a heavy knife. I smash garlic, hack through heavy rind melons, just stuff that I feel like the Hiromoto is to delicate for. Not to say I can't use it for these things but think there would be a tool better designed for these harder tasks. I was thinking maybe a cleaver would be a better choice but just don't know.
So folks, what are your thoughts and recommendations? What do you use? Or am I just being too protective of my gyuto and it really can be used for all these activities?