Among my full sized knives, I now only use my chef’s knife.

[rlozinak]

I have had my chefs knife for the last 35 years. Still serves me well. I also have a boning and a slicer. That is all I need

[Potkettleblack]

When we got married, we got a knife block with a set of knives. It didn't have a santoku, but they were the hot thing back then, in 2005, so I got one to fill out the block.

I've added a few knives in the ensuing 17 years... a long slicing knife with grantons. A Misen chef's knife. A nice boning knife. A serbian chef's knife.

Over time, some knives that used to be heavily used have been relegated. The cleaver was basically my chef's knife for a few years, as the high profile made thin slices easy and safe. I used the santoku a lot for a while. But now, 17 years in, I have my favorites:

1- Misen Chef's Knife. If I had to have one knife for all eternity and only one knife, I think this would be it.
2- Viking boning knife. Like a filet knife, it's for all the trimming work.
3- Victorinox 12" Slicing knife. It does what it does better than the chef's knife, but it doesn't really do anything else.
4- Bread knife.

Which isn't to say that I don't break out the Serb, but it's mostly for rough dice and giggles. And I have to remember it exists, because it doesn't sit in the knife block.

I would cull my knives, maybe replace some of them with nicer knives, but my wife likes to use 4 other knives that aren't any of my favorites, so I'm a bit stuck. She would probably love a nice nakiri, but getting her to use it and admit it is another project entirely.

[DTro]

For past many years, my chop duty has been shared by an 8" chef knife and a 5" santoku. About six months ago I added a 7" rocking santoku to the mix. It has taken most of the chops since and I have grown quite fond of it. The chef knife gets pulled if I feel I need the bigger blade or if I am cutting dense veggies like beets or sweet potatoes. I like having the choice to use any of the three and I will dirty all three of them and enjoy ever second of it. I even enjoy the clean up.

[Murdy]

I've got a couple 8 or 9 inch breaking/utility knives that get a lot of use (one's an old Chicago Cutlery I found at Goodwill) beyond my paring, boning, and chef's knives.

[Mosca]

Never forget, a paring knife is extremely useful when you have an odd number of people over for dinner: 7 guests, 6 steak knives….