I think the number of knives isn't important, it's what you use them for and making sure you have what you need for what you're doing. For instance, I have a regular kitchen cleaver for prepping food, and then I have a nice, heavy duty cleaver with my butchering kit for when we raise the broilers. The first one will likely go through smaller bones, but the latter I know will go through bone. I don't know much about non-cooking knives, so I can't really speak to the kind at which you're looking, but I hope you find one you like.