Hard disagree with the bottom two, but a santoku, a regular-ass chef’s knife (Japanese, or German when a Japanese one’s unavailable), and a super sharp paring knife do me just fine. Cooked professionally for 2 decades with just those.

A filet knife and a cleaver I used very rarely, but were something the restaurants always had kicking around, because no one Smeagols one of those like we do our preciouses.

Edit: did GR say which 3 he meant?

As a chef I feel like I have to say that a lot of these are wrong (or are weird choices,anyway), but the bottom one is chefs kiss.