My default chef's knife size is between 9-10.5 inches with a more flattened profile than the typical German or Shun chef's has. I find the flatter-than-German profile helps, not being like 6ft tall or anything and prepping on a standard kitchen counter height. Makes for a lot of useable length and agile feel. Looking at SLT online, seems like the only lines that have a more French or Japanese profile chef knife are the Miyabis. Might be interesting to try one of those to see if it lends to a more intuitive cutting motion.
My suggested approach for harder veg is that if it can be cut with a chef's knife and does not need to be whacked/hacked through with something like a cleaver, then go with a thinner knife and be attentive and cautious while cutting to not slam into the board or force or torque the cut. Chipping can at least partially be mitigated with a more conservative edge angle
Seems like paring knife is not a big need.
On the bread knife go bigger if you are ever needing to cut larger loaves, crustier loaves. 9+ inches if possible
Just to give an example of board size+weight, my end grain 24x18x2 inch board was around 20 pounds before all the mineral oil. It gets wiped clean and babied but not washed in the sink (too big). Meats go on another (smaller) board for greater ease of totally sanitizing. So definitely something to keep into consideration with regards to boards
How are you sharpening your current knives?