Do I really need to clean my chef’s knife with soap?

So whenever I cut meat with it I obviously wash it with soap and hot water then dry it and store it…

…but what about when cutting vegetables or herbs…like chives or potatoes…even something acidic like an orange…can I just wash it off with hot water and dry and store…do I really need to use soap…it seems kind of pointless to me. Any reason to use soap?

My knife is a stainless steel global knife if that makes any difference.