I'd go even further to say that you really only need one great knife. You can do pretty much all your cutting with a chef's knife.

That said, I have 3 chef's knives. A 12", 8" and an 8" santoku. All Wüsthof Classic. The other knives are more of a luxury and get used far less frequently. Bread knife which is also awesome for cured meats like chorizo and salami, paring knife and narrow kitchen knife (this is the one I pretty much never use, though my wife likes it).

I want to add a tomato knife to the collection, even though I don't eat raw tomato - it's great for cheeses and also cured meats and other odd and ends. I also need a long meat fork, but so infrequently that I haven't picked one up yet.