How would you prepare a lasagne or anything pizza-like with those utensils? I think i’d need a spatula and a casserole, just because half the things i cook require them. Also I truly need a dedicated spatula, i have chickens and flipping eggs with chopsticks sounds painful.
Casserole-dishes could be done by swapping out the wok for a deep pot but that is not as versatile.
Also i think i’d drop the thermometer since i rarely prepare meat and instead of the immersion blender i’d pick a thermomix, just because it’s so much easier to prepare sauces with it. Bechamel in 6min is just something i can’t do by hand. This can also be used for shredded cheeses, which otherwise would have to be done with the chefs knife. Additionally this frees up the mortar and pestle spot, it’s not exactly the same texture for some asian recipes but most western uses for the mortar and pestle can be substituted by this.
I think i’d be able to cook most of my staples with this (except for some traditional german/french meats that require special prep) but as you said 80/20 applies