This style is what the French would call a couteau passe-partout, a knife that does everything. These are the knives that chefs reach for to do everything from slicing and dicing to sectioning meat. They have powerful blades, with spines up to 1/4" thick at the quillon; thick enough for the heel of your hand when you have to lean on one to get through a cabbage or a thick piece of gristle.
Each blade size has its place in the range of kitchen activities.