in the kitchen I use a 6" cleaver and a 5" chef's knife. I usually only cook for 2 and the knives work just fine
I hear you, and wouldn't try to change anybody else's practice on what works for you. For me in the kitchen, again I gravitate toward either small paring knives (3" to 4+"), or to large chef knives or long slicers for larger tasks. Come to think of it, I do have a Wuesthof knife about 6" that is the "best tool" for some intermediate size slicing tasks, where paring would be too small, and chef knife is larger-than-necessary. So yeah, this seems like a valid case where a knife in the 5" to 6" range could be best tool for the job.