Since I don't eat bread (no wheat at all, causes chest congestion, asthma, and allergies for me), I use my "bread" knife to cut meat. It does a better job on beef liver, for instance, than does a "normal" knife, as liver can be quite squirmy. I use it for any boneless meat now.
We have two different chef's knives and both have benefits and detriments. One is thicker and heavier, and this is nice when you're trying to cut a block of cheese. But if you're trying to get a fine dice on an onion, I'll use the thinner one.