I believe that there are three knives that you must have in the kitchen: a chef’s knife, a paring knife, and a serrated knife.
A chef’s knife has a wide blade between 6 and 10 inches long and is used mostly for chopping. A paring knife looks like a mini-chef’s knife; the blade is between two and four inches long. It’s ideal for peeling onions, slicing vegetables, and even cutting small vegetables and filleting small fish. I use a serrated knife for cutting bread, tomatoes, meat, and citrus.