Originally Posted by
SoSmellyAir
Just like kitchen knives:
(1) The best (prep) chefs can almost always make do with just a single "go to" knife; but
(2) Having a handful of different knives make most jobs easier and more enjoyable; and
(3) No one really "needs" a knife from each and every single sub-specialty, due to the overlap between them.
I sometimes fillet with a boning knife, and sometimes bone with a fillet knife, and my fav all around chef knife is actually a bread knife. I once loined a tuna with a box cutter.