I too have a number of knifes in my arsenal, but my “go to” knife for cutting and trimming purposes is this 8″ Victorinox.
This is a cross between a standard chef’s knife and a Japanese version that is very sharp, but doesn’t have the heft of the chef”s style and therefore slices and dices quicker and easier. A couple years ago this knife was the top of the recommended list by the mag Cook’s Illustrated. BTW I store all my good knifes in these hard plastic knife safes and it pays off!