A professional chef’s knife set typically includes a variety of knives to handle different tasks in the kitchen. While the specific knives can vary based on personal preferences and the type of cuisine, here is a basic set that many professional chefs find essential:

1. Chef’s Knife (8-10 inches): This versatile knife is the workhorse of the kitchen and is used for a wide range of cutting tasks, including chopping, slicing, and dicing.
2. Paring Knife (3-4 inches): Ideal for precision tasks such as peeling, trimming, and creating intricate cuts.
3. Serrated or Bread Knife (8-10 inches): Designed for slicing through bread without crushing it, but it can also be used for slicing through tomatoes and other soft-skinned fruits.
4. Utility Knife (5-7 inches): A smaller, more nimble knife that is great for miscellaneous cutting tasks that don’t require the length or heft of a chef’s knife.
5. Boning Knife (5-7 inches): Used for removing bones from meat and poultry. It has a thin, flexible blade that allows for precise cuts.
6. Filleting Knife (6-9 inches): Specifically designed for filleting fish, this knife has a flexible blade that contours to the shape of the fish.
7. Cleaver (6-8 inches): Heavy and sturdy, the cleaver is excellent for tasks like chopping through bones and hard vegetables.
8. Kitchen Shears: Useful for tasks like cutting poultry, herbs, or kitchen twine. Some shears also have other features, such as a bottle opener or nutcracker.
9. Honing Steel (or Honing Rod): While not a knife, a honing steel is an important tool for maintaining the sharpness of your knives by realigning the edge.
10. Knife Roll or Block: To store and transport your knives safely.

Remember, the quality of the knives is as important as having the right types. Investing in high-quality, well-maintained knives can make a significant difference in a chef’s efficiency and overall kitchen experience. Additionally, some chefs may have specialty knives based on their specific needs and the cuisine they specialize in.