I'm asking this as I don't have a knife shop near that I can go to and the kitchen I work in only has the basic vitorinox pairing knives.

I do work as a chef, so this is more based around the idea of a professional kitchen and my comfort level. Before posting this I do have my own ideas but I'm also using this as a reality check.

I have started using a 270mm Kiritsuke as a prep knife and slicer. It allows me to prep larger amounts of stuff at a time without losing that accuracy due to the weight, balance, shape and how sharp it can be.

This has made my old 'biggest knife' the MAC mth-80 feel rather small and more of what I used to use my Shun Premier Santoku for (smaller station prep, line knife, etc...)

I do also have a Zwilling ***** 4" Pairing knife but I really dislike the bolster on it. It is okay for into the hand stuff, but really all it gets used for atm is coring tomatoes. (But I occasionally just do that with a pinch grip at the tip of my small chefs knife)

I am comfortable using larger knives for smaller tasks. I have heard that a 135mm petty can be a good sweet spot but the 150mm is more versatile. So if I wanted to go to a stage, I probably wouldn't bring my big boy 270mm. I would probably bring my 200mm MTH-80, my 4" Paring knife and maybe one in between. But eventually could bring the 270mm if I was doing larger prep items and had a larger station.

So I guess my question is two fold, what are others experiences with different sizes of petty knives/could I use a 150 with into the hand more intricate work? And what are your experiences filling out your roll, what did you look for?

TlDr: I like big knives and have some small knives. 150mm petty too big to be used for intricate stuff?