I am an ex "working chef", and am partial to Wufstof heavy, or Extra Wide Chef's knives. You don't need a set, just a good Chef knife, and maybe a paring knife. I have a 9 inch Chef that I bought in about 1982, and a 13 inch Chef that I bought around 1985 or 86. I also have an 10" that is maybe 25 years old. Except for a year or two when I thought using a cleaver for all of my prep work was cool, I used them nearly every day. I keep them scary sharp. The weight and balance of those knives is what makes them so good, but they can also take your finger off if you don't watch out.