Touché!
I take it that you don't deal with breads with very hard crusts, or very soft and spongy texture then?
Jokes aside, I do think that one of the three knives should be serrated, preferably with a really long (270+ mm) blade. Such a knife won't just cut bread, it'll also skin pineapple, cut up a watermelon, cleanly split a cake base into layers, double up to serve cake slices in lieu of an offset spatula, slice croissants without squishing them, and take clean slices off a white sandwich loaf.
To me, the three knives are a big one (gyuto) that works for almost everything, a petty, which works for everything that the gyuto is too big for, and a serrated knife that kicks in when neither the gyuto nor the petty will do the job.
Things like fresh challah can be a bit of a problem, but it comes down to technique - light and gentle to get through the top crust is key. Hard and crusty breads have never been a problem as I keep my knives toothy.