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It seems as if it has all been said. I would say, get a few good knives and you can probably get by with three.
The most important is your chef's knife. Get a 8 or 10 inch depending on your preference. You will do 90% of your work with this.
You should also have a paring knife for more delicate work.
Don't forget to get a serrated blade for two important items that will be destroyed by other knives, no matter how sharp. Tomatos and bread have a tough exterior and a mushy interior is spared by the serrated blade.
Everything else is gravey and can wait. I bought a meat cleaver at the dollar store, and it is fine for hacking through bone. I also have a stainless steel paring knife that I can through in the dishwasher when I just need to do a quick job and I am trying to minimize cleanup...which is often. I also have a Henkles boning knife. I dropped it the other day and it landed at a funny angle at the tip of the blade. The tip broke off, but when I took it back to the store, they just handed me a new one. You have to love a lifetime warrenty.
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I was there to see beautiful naked women. So was everybody else. It's a common failing.
Robert A Heinlein in "They Do It With Mirrors"
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