I work professionally in a kitchen. Every day, when I start my shift, I go to my toolbox, and grab five items out. My 10" chef's knife, my paring knife, my serrated curved bread knife, an ink pen, and a Sharpie Marker. 'nuff said.
Every now and then, I'll go back to my toolbox, and pull out my boning knife, or my slicer (big, 15" hollow-ground blade, plus handle, great for prime rib). Maybe four times a year, the oyster knife comes out.
It's the same at home. I use a chef's knife, a paring knife, and a serrated knife. I have no need to spend good $$$ on a specific tool, when I can get the same thing done with what I already have.