Once I passed my "serious knife collector" phase in the 80's I wound up with about half a dozen knives in the kitchen. One Vic/Forschner paring knife one no name paring knife, a Sabatier carbon steel 8" chef's knife, a 10" serrated bread knife, Zwilling I think, a 12" sabatier carbon carving knife (now called a ham knife) extremely flexible, a Zwilling boning knife also very flexible and finally a cheap no name chinese vegetable cleaver That is all I ever needed.
What everyone really needs is to know how to sharpen a knife to it's task.
Honorable mentions, I keep a hatchet to use as a meat cleaver if needed and I have a Kikuichi hammered damascus gyuto, a one off my daughter (pro chef) had made for me while in Japan. I'm scared to use it though.
Edit: All my knives excluding the Gyuto are at least 40 years old. Forschner $10, nn $2, 8" Sabatier $60, Bread $40, ham $60, boning $120 ouch, veggie cleaver $7, Gyuto more than all the others combined🤪