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I also would not double up a kitchen knife and chopper. My middle size choice would handle the Kitchen.

The middle size would be the Itou SOG...it has a cutting edge long enough for all Kitchen use and a blade thick enough for all bushcraft tasks. For defense it is superbly balanced and for survival would be the very best weight/size belt knife. I might get the finger guard ground down and polished flat....it interferes with using the edge for dicing vegetables or slicing cuts on meat or other food. The blade thickness is a perfect compromise for everything. The centuries of Japanese insight into steel embodied in a knife. My all time favourite.

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I love that Itou SOG; simply gorgeous, and yet fully functional and useful in its size. Very nice!

As for not having a chopper for a kitchen knife.. Although I can see some people not wanting to have one, when you consider some of the foods like squash, turnip, pineapple, watermelon, coconut, etc. that you'd use a meat cleaver on (not to mention overly large cuts of wild game meat), a DFLE as a kitchen knife/chopper/cleaver doesn't seem so ridiculous. <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

JYD#70 Warning! There are more than just dogs in this yard!