Short answer: One sharp chef’s knife or Chinese vegetable cleaver and a stable cutting board can handle most beginner preparation. You do not need a large knife collection.
A Chinese vegetable cleaver is thin enough for slicing and chopping; it is not designed for cutting bones unless explicitly sold for that purpose. Place a damp towel under the board, curl fingertips away from the blade, and work slowly until cuts are consistent. Uniform pieces cook more evenly, which matters more than speed.