And yeah, I too have to attest to the fact that if I had to do it over again, I'd get the 'feel' of each and every knife intended for each individual purpose.
I mentioned above, that I've got a fairly large set of the 4*'s, and that started over 30 years ago. Having the 'matched set' truly doesn't mean a damned thing. We too cook here daily, from scratch. Over the years I/we've really run these knives through their paces. Do we like them, sure. Are they excellent quality and do exactly what we ask of them, yes.
But, comparing myself and My Lady's hands and their differences.... we each have our own knives that we prefer. And to that, seeing the selection of knives available in the 'good' kitchen supply shops,,,, it really is something to get a 'hands on' for each individual knife that you want to use.
The meat and veggies don't give a shit what color the handle is, or whether the blade is shiny or patterned. What matters is how it feels, how it performs, and how it lasts. Looks don't mean shit. Function over fashion.
Now, to that end, if you have the time, availability, and interest, then there are MANY knife makers out there that can build you nearly EVERYTHING that you want. I'll put a shameless plug out here, for Dawson Knives.
Will also do the same for Skallywag Tactical. But that might be for a different story.