1) As Taz said, double bevel Japanese knives are great for Western style cooking. The single bevel knives have a learning curve and are more task specific.
2) I think is it a common sentiment on this forum that the basic kit for home cooks is a 210mm gyuto, a Western style paring knife or a Japanese style petty (not the same, but used similarly), and a bread knife. So it looks like you are thinking in a similar vein already. A ~7in santoku, funayuki, or shorter gyuto can be substituted for the longer gyuto if space is cramped or you are more comfortable with the shorter blade.
3) I like all Taz's picks plus a few others for consideration for the gyuto and petty:http://www.chefknivestogo.com/richmondlaser.html
(Available in all stainless, AEB-L; or stainless clad, carbon core) http://www.chefknivestogo.com/tanakadamascus.html
(carbon clad, carbon core)http://www.chefknivestogo.com/kohetsuknives.html
(stainless clad, carbon core)http://www.chefknivestogo.com/moao2.html
(kurouchi finish, carbon core)http://www.chefknivestogo.com/masakagemizu.html
(kurouchi finish, carbon core)http://www.chefknivestogo.com/anryuhammered.html
(stainless clad, carbon core)
4) I think all the recommendations so far have carbon steels in either cores or the cladding. Carbon steel sharpens to a very fine edge with relative ease but it will discolor due to oxidation and if left wet and/or dirty can rust. Care is involves wiping the blade clean and dry periodically when in use, washing as soon as prep is complete and drying thoroughly. It is not very difficult, but you should be aware of that. PS kurouchi finish is the black, rustic finish that helps reduce reactivity.
5) Japanese knives in general, and some of those listed above in particular, have much thinner grinds (the area behind the edge). This thinness is part of why they preform so well. You should be aware, though, that they are a bit more delicate. Mostly this means no cutting through bone, frozen products, and using care with harder produce. Like carbon care, the learning curve is not big, but you should be aware of that. Many forum members keep a cheap beater knife around for these chores.
6) It seems the default, go-to bread knife on the site is the Tojiro ITK: http://www.chefknivestogo.com/toitkbrkn.html
7) A few questions you might consider:
a. Are you cool with the thin carbon edges? If so see all the recommendations above. If not, post here and well have to look exclusively at stainless, maybe something with a thicker grind.
b. Do you want the knives to match? Mixing and matching tend to be the norm on the forum, cause were addicts, but you might prefer to be matchy-matchy
c. Would you consider learning to sharpen? One inexpensive stone, ~$50, is enough for most home kitchen needs. Most of us have more, but I think I mentioned were addicts. Here are a few stones to consider:http://www.chefknivestogo.com/ri10grst.htmlhttp://www.chefknivestogo.com/shak1gr1.htmlhttp://www.chefknivestogo.com/naao2kgrbr.html