I would strongly advise getting one wonderful chef's knife and learning how to use that to its best effect. I reckon I use mine for 95% of my food prep. I love my Miyabi chef knife with bur elm handle and it sharpens really well. My daily knife in the UK is a Masamoto KS chef knife at about 270mm. Really lovely to use and has developed a great patina. I use the tip for delicate work, I skin fish with it, slice very soft fruit and all the veg. I do not use a good knife where contact with bone is likely. Knife sets are a way for manufacturers to unload unpopular knives. And don't even get me started on serrated tomato knives.