I have so many specialty knives sitting in a box with all of my old butcher stuff it's not even funny.
In a kitchen, I have the following:
CutCo Cleaver (heavy son of a bitch that will whack right through bone with ease)
CutCo Vegetable (near flat, with a slight curve) utility knife; blade is about 7-8" long
The cleaver was expensive but worth it for when I am making a ham bone soup or chopping a rutabaga. The veg knife mostly collects dust and I will rotate it out into storage.
I was looking for a replacement for an old China-Kitchen knife that has a 5" perfectly flat edge. I still prefer this as the all-around knife to use for damn near everything in the kitchen. It was $5 20 years ago and it's still my staple because it also doubles as a food-lifter/block scraper due to the flat edge.
My other old time favorite is a Voctorinox curved boning knife that is shaved down to a very thin amount of metal. When you want to slice and have nothing stick, this is it because there is not much surface there anymore
2 Knifes 1 Table
It's also the flex-blade which is a blessing if you know how to use it and a curse if you don't because you will fuck your hand up if you don't understand how to control and use the flex.
Add to that just a regular serrated bread knife and set of steak knives and that rounds out my kitchen.