Generally, if you are a more “basic” cook, you won’t. But, for true chefs, some of the following specialty knives may be necessary:
A serrated knife is a common specialty knife that includes a long, thin blade. This blade is good for cutting bread smoothly, as well as softer fruits and vegetables.
Santoku blades, on the other hand, are wide and straight, perfect for finely chopping or mincing recipe ingredients.
This knife is especially useful if your goal is to achieve a thin, even slice every day, which some recipes demand and depend on.
Carving knives, of course, are designed for carving meat, thanks to their long, thin, extra-sharp design. And, boning knives are made for cutting through meat and removing any bones.
Similarly, filleting knives are for this same purpose, but are specifically designed for the fine, thin bones of fish. Of course, you can achieve many of these tasks with one of the basic knives.
But, if you’re a professional chef, a perfectionist, or just someone who wants to make any job easier, going for a set that includes specialized knives, is worthwhile.