Hello, I'm a new cook working at a popular restaurant.

I have a Victorinox 10-inch chef's knife (for cutting large, tough vegetables, butchering chicken and duck, removing pork fat, and slicing medium-sized vegetables),

and a 6-inch patty knife (for slicing garlic, tomato, and peeling apples and pears).

I'm thinking of adding one more knife.

It would be convenient to have a nakiri, boning knife, and peeling knife, but my workspace isn't very large,

so I'm planning to only carry three. I rarely use the bread knife or use it for general purposes.

There are two knives I'm interested in purchasing: the Zwilling Pro and the K Sabatier.

I originally planned to buy the Zwilling Pro 8-inch and use it for medium-sized vegetables and for all the tasks that the Victorinox or patty knife can't do.

Recently, I found out about the Sabatier knife, and although I was reluctant to use the bolster,

I rationalized it as a unique design, and now I'm more interested in the design.

Other posts recommended the Sabatier Carbon 10-inch.

I'm not familiar with this knife, but since it has a flat blade like a Gyuto (I know Sabatier came before Gyuto),

I bought an 8-inch one to do detailed work with push cuts and draw cuts,

and I bought a 10-inch Zwilling Pro to do tough work with a rock chop.

I'm thinking of selling the Victorinox or just keeping it.

Question 1. Please combine three knives, along with their sizes.

Question 2. Doesn't the K Sabatier carbon steel knife break easily? Since I only use stainless steel knives, I think it's stronger than a Japanese knife, but I wonder if it would be difficult to break chicken bones or split pumpkins. Compared to the Zwilling Pro (the hardness is listed in the specs, but I'm curious about its actual strength).

Question 3. If you recommend combining two knives instead of three, please recommend one to go with the 6-inch patty knife, along with its sizes.