Chef’s/Gyuto knife is the tool of work for most professionals . It can slice, dice, mince and even peel if used properly. This should do 90% of your kitchen work. As a second, you must have a paring knife for deseeding, coring, peeling and a slicer(sujihiki/yabagiba etc). After these, there are specialty knives such as nakiris, bread knives etc