Jwesly1 wrote: "I am basically trying to get you guys to tell me that a light knife like a Goko will perform well enough to where my thinking is invalid or outdated. Basically it is Japanese vs German style, so far Japanese knives have cut the mustard but I am thinking maybe I need both."
As Adam stated hard steel does not have to be treated like glass, but it does warrant respect. Lateral movements from scraping the cutting edge perpendicular across a board or torquing the blade by "twisting" it into product, then the board is disrespectful. Excessive force blasting a thin edge into a hard poly board is disrespectful. Blunt trauma with hard items like bones is most likely going to chip a blade.
I have a lot of knives, and I use them professionally. I have been using a Konosuke White #2 Gyuto in 240 as my go-to for the last month, the quintessential laser over 2 ounces lighter than your MAC. I have peeled pineapples, peeled watermelon, segmented raw corn cobs cutting straight through cross sections, sliced crusty baguettes, etc., and have not damaged the edge in the least. Are these the best things to be doing with such a thin edge? ABSOLUTELY NOT, but if treated with respect, light thin knives perform "well enough" though I won't comment on "your thinking."
Do I have heavier thicker knives? Yes, but I don't find myself pulling them out just for an isolated task. Meaning, if I have to quarter 10 corn cobs into 40 1.5" segments, I am not going to pull another knife. If I have to split 2 bushels, that's a different story.