You don’t need a vast collection of edge case kitchen knives. Get these instead.
Looking at Lifehacker’s list, the Victorinox set includes the chef’s knife, bread knife, and paring knife. Lifehacker also recommends a Santoku knife, but notes that that’s a personal preference, and recommends Victorinox Fibrox for that as well:
A 7” or 8” Santoku: This is a bit of a personal choice, because I actually prefer the way that a Santoku handles compared to a chef’s knife for many tasks—usually for multipurpose slicing and for cutting vegetables, but I’ve found the Santoku’s snub-curved blade at the front of the knife and shorter body makes precision slicing and thin cuts easier for me. You may or may not agree, but I definitely have times when I prefer my Santoku to my Chef’s Knife, and vice versa. Again, Victorinox comes through with a great budget pick, the 7” Graton Edge Santoku ($37) that I personally bought back in 2009 and still use almost daily.
You wouldn’t swat a fly with a sledgehammer, so why are you trying to de-bone a trout with a chef’s knife? For delicate meats such as fish and small poultry, a high degree of precision is needed in their preparation that only a filet knife can provide.
These knives tend to be quite long—between 6 and 11 inches—and exceedingly narrow with a flexible blade. This allows the knife to easily curve under salmon skin, or remove the silver skin on beef tenderloins.
Lifehacker responds to their list by recommending yet another Victorinox:
If you really feel like you need a cleaver, Lifehacker recommends this inexpensive model: