Jacques Pépin suggested at [0] "basically you need three knives":

  - a chopping knive, 9-12" depending on one's hand
  - a utility knife for slicing, about 6"
  - a paring knife, a cheaper ordinary one is fine

Of those, other than the chopping/chef's knife, I imagine that one could generally slice cheese with the utility knife (depending on the cheese, of course).

[0] https://youtu.be/nffGuGwCE3E?t=12

> That being said, I probably have 300 knifes in my home

Don't forget the follow up

Ironically, the cheeses I would cut with a chef's knife are exactly the ones that aren't going to stick to the knife. The ones that get messy are just as easy to cut with a butter knife.

(Amusingly, butter is one of the demos in this video.)

A Santoku or other knife with scalloped sides do well. There are also in fact, cheese knifes, for cutting and serving that are popular for self service cheese boards. Wire is also popular for cutting large block cheeses.

There are cheese knives that are either very high aspect or have a holes so nothing will stick.

A cheese knife.