Why doesn’t Korea have a large kitchen knife?

Korea has bone chopping knives (curved and thick) and kitchen knives (thin and narrow). This kind of kitchen knife is sometimes called "Japanese knife". I still haven't figured out whether that knife is made in Japan or passed down from the Japanese colonial period. Came here

The former is used for chopping bones (because many of the ones I buy are chopped, so some families don’t use them). The latter is lighter in weight and sharper, and is more suitable for cutting vegetables.

A large kitchen knife can be thought of as a combination of a bone chopping knife and a vegetable cutting knife. It can chop bones and cut vegetables, but it is heavier and inconvenient to use when cutting vegetables.

Another one: It’s easier to use a large kitchen knife when chopping stuffing, but Koreans usually buy dumplings and don’t eat them often.

You may not be used to using Korean knives at first, but as time goes by, you will find that it is easier to use than a large kitchen knife.