Yes. A banno bunka or santoku at minimum. Will bring a small cheapie end-grain board if possible. If driving, then I might up it to a single 240 gyuto. And of course bring my own microfiber cloths to keep my knife dry as I work and after washing.
Been known to pack some single bevels as well if I know what I'm going to be prepping for friends or family while traveling - most usually a kiritsuke or funayuki/mioroshi when I do, depending on what I have planned.
I feel a sense of unease if I'm traveling, can prepare something simple to eat, and have nothing decent to use. In some places in the world that causes problems. You might be able to pack a knife into checked-in luggage for air travel to get there, but you cannot have any knives on you when traveling by ground transportation.