Three knives cover a kitchen. A chef's knife for most of the work, a utility knife for the nimble jobs, and a serrated blade for anything with a crust. Everything else in a knife block is a knife you use twice a year.
All three are built the same way — three-layer Japanese steel, developed alongside working chefs and tested against the pace of a professional line. Matched in Caviar Black, so they read as a set on the magnetic strip.
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Chef's knife — breaking down produce, slicing proteins, fine mincing
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Utility knife — shallots, garnishes, the jobs a chef's knife is too big for
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Bread knife — crusty loaves, eggplant skin, ripe tomatoes
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Save $30 against buying the three separately
Care: Hand wash and dry immediately — never the dishwasher. Hone the two straight edges often and sharpen occasionally. Store on a magnetic strip or in a block rather than loose in a drawer.