Paring Knife, Bread Knife, Tomato Knife
Besides your chef’s knife, you’ll want to have a small paring knife and a good serrated bread knife. If you were to add just one more knife, especially for vegetarian cooking, I would make it a “tomato knife,” which is a little larger than a paring knife but serrated to slice easily through the tough skins of tomatoes, grapes, and the like.
Here are 3 solid choices:
The paring knife is probably the most debatable, but this one fits my hand great. I use it comfortably to remove strings from celery, core tomatoes and strawberries and lots of other repetitive tasks.