The longer I cook, and the more good cooks I work with, the fewer knives I use for cooking at home. I'm down to just three these days: a Dexter SS Chinese chef's knife, a Russell 3.5" narrow blade carbon steel paring knife and a 4" Russell SS utility knife. I use the paring knife mostly for boning - a skill I have yet to master with the chef's knife. I use the utility knife for things like getting peanut butter out of the jar. I use the chef's knife for everything else, from mincing shallots to splitting chickens to slicing tomatoes or bread.
"If you want a golden rule that will fit everybody, this is it: Have nothing in your houses that you do not know to be useful, or believe to be beautiful." William Morris, 'The Beauty of Life', 1880