i'm kinda split on this one. if i have to cut tomatoes, onions, oranges, etc., i'll steel my 8" chef's knife and slice away.
but i use a scalloped edge bow knife for bread. it's called a bread knife for a reason. i'm not worried about a tiny fraction of crumbs that shred from the crust, and it helps make uniform slices.
the only specialized knife that i use , lol - if you want to call it that, is a genuine
ginsu. it works better than any other knife to saw away at the tough skin of a pineapple.
then i cut through aluminum cans, a brick, and a shoe just because you're supposed to.