I have all those knives in my kitchen, each has a specific purpose, however, if I had to only have one knife I would chose the serated one as it will fulfill many of the jobs at least even scraping scales off a fish. A good brand is better to have as the quality is important for knives, I do love the Santoku knive though.
Your kitchen needs just four knives to handle any food prep job you undertake: 8-10" chef's knife, paring knife, curved serrated bread knife, and boning knife.
Momof5x
MARK IV Builders, Inc
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