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I'd recommend a flexible boning knife if you ever work with fish, whole chickens (or any other poultry), or pork/beef tenderloins. You need something flexible to cut the most meat off of a carcass. I use a Henckel 4-star myself.
If you don't do anything that complex, then all you need is a sharp chef's knife and some hand-eye co-ordination. Even detailed work can be done with a good knife and some practice.
Use a steel on your knife every time before you use it to smoothe out any tiny imperfections in the edge, and sharpen it on a watersone every couple of weeks. Be wary of a professional sharpener, they can grind too much of your knife away and eventually you'll be left with a knife that is half as big as when you bought it. I use a Japanese Mac chef's knife which is only sharpened on one side of the blade, most knife sharpeners would ruin it by sharpening both sides, so I prefer to do it myself.
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