There are very few tasks you will not be able to complete in your described kitchen with a small paring knife, a medium petty, and a medium Gyuto. Honestly, there are few tasks you will not be able to complete in your described kitchen with just a gyuto, but you clearly want to make life easier.
A bread knife is a typical addition for the Standard American Diet (SAD
), but optional depending on your kitchen. If you go there & you want the premium crème de la crème
$105 w/saya. The Victorinox http://www.chefknivestogo.com/fowabrkn10.html
is half the cost, and is a wonderful performer, as well.
A "slicer" for roasts or Thanksgiving dinner is likely something you should have on board, as well. A stainless-clad white carbon steel like this is a beautiful & competent option: http://www.chefknivestogo.com/mayusu27.html
You say, "...should be incorporating more fish." From that, I deduce you are not butchering fish, and therefore, a filet knife is moot.
Mark's suggesting numerous gyutos of the same size is not just to sell knives... it has merit. I am going to recommend some laser thin knives that are absolutely joyous to use, but not appropriate for all tasks. I am going to recommend some stainless-clad carbon blades to give you the benefits of carbon, the ease of stainless, and a stiffer heftier feel. I am going to recommend a semi-stainless steel because it's simply awesome. Etc., etc., etc...
First, learn how to sharpen. It's just too easy to not know how for someone who cooks 5 day a week... especially with Japanese Knives. http://www.chefknivestogo.com/knshcoset.html
$190 <> http://www.chefknivestogo.com/vitu.html
$300 w/saya. If there was only one knife I'd suggest, it would likely be this - except the fact it is a laser & therefore has limitations... not many though. The HD is a semi-stainless steel which, for all practical purposes, gets as sharp as carbon as easily as carbon, but is not fully reactive like carbon. HD steel will slowly develop the dullest of patinas. If you want full on carbon, the White#2 http://www.chefknivestogo.com/kowh2wa24.html
($260 w/saya) is the same knife with carbon steel. Another full carbon that is a bit thicker than these two lasers, but hand hammered & the at the upper echelon of japanese knives is the Fujiyama: http://www.chefknivestogo.com/kofubl2gy24.html
$435 w/saya. In whichever of these knives you choose, I would suggest the 240 Gyuto profile... not kiritsuke or funayuki.
Get the HD.
9.5" Gyuto: http://www.chefknivestogo.com/riulst25gy.html
$200. Another semi-stainless, but not really... as close to stainless w/o the categorization as you will ever get. This knife is a clone of an iconic French profile that has some heft to handle your beefier chores.
9.5" Stainless-clad Gyuto: http://www.chefknivestogo.com/rilaaonoha.html
$230 w/saya. These knives will be available in a week or two, and will offer a carbon edge that still requires carbon care, but it is sandwiched between stainless steel allowing easier maintenance. This design will make the blade less flexible & a bit heavier, as well which can be advantageous to people in some applications.
6" Petty: http://www.chefknivestogo.com/kagipe15.html
(stainless-clad) $175. This size knife is a really versatile tool in my kitchen. It works really well processing a plethora of fruits. It works aptly when cooking smaller volume meals (e.g., meals for 1 -2); things like dicing/slicing small vegetables or for chiffonade/mincing herbs. It's awesome at portioning meats/poultry/fish. For your application where a boning knife seems unnecessary, this knife will be extremely capable of breaking down chickens assuming you buy whole birds. A full carbon blade, in this size, like the Tanaka http://www.chefknivestogo.com/tadape15.html
($120) will offer you more feedback, and can very easily be used to filet smaller fish like yellowtail snapper, red grouper, walleye, trout, smaller salmon, etc.
A small paring knife is so preferential. I think its the most difficult knife to find in which fits well. You probably have plenty, but if you want one... I really like the profile on this little knife http://www.chefknivestogo.com/dopakn80.html
$60. It has a stainless-clad Blue Super Steel & can be a bit brittle unless you sharpen obtusely, but it will get stupid sharp. The Richmond has a nice profile http://www.chefknivestogo.com/riar80pa12.html
$40. One of my personal favorites is the simple Shun classic, but its a $100. I also really like the durable VG-5 Tamahaganes http://www.chefknivestogo.com/ta3paknsn.html
for a paring application, and it is what I use daily because it has a bit of heel of which I find offers me more versatility; it's not just the heel, it's the way the heel protrudes away from the bolster... just my preference.
I don't know where this ends up, but I know its in budget. I also know its a home set from the g-ds.