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I have a Henckels and Wusthof collection of way too many knives, but I use each one for s specific function.
They are surgical instruments for food.
It sounds like you need a good chef's knife or santoku, of which there are many to choose from.
If I were to buy only one, I would get a 10" chef's knife. If you already have one, I would get an 8"chef's knife. I have 6, 8, 10 and 12" chef's knives. Some people like santokus because they are lighter than a chef's knife and have a thinner blade than a chef's knife and you might be one of those people who prefers a santoku, but I prefer a regular chef's knife for chopping veggies. The chef's knife blade is designed to cut with a bit more of a rocking motion than the flatter santoku.
In recent years, I have a slight preference for the Wusthof.
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