[[ Note: This discussion split from Ontario at: http://www.chowhound.com/topics/show/... -- The Chowhound Team]]
PS, don't get suckered into buying a set of 18 or something ridiculous. Nobody needs a "tomato knife." Or a "sandwich knife." You'll rarely use a filleting knife (though if you're someone who would use one to fillet fish, you'll already know that). And you don't need three chefs' knives in different lengths. Buy a good, big chef's knife that fits your hand and feels comfortable. Get a paring knife for the close work, and maybe a 6" kitchen knife for carving &c. And a serrated knife for bread, cakes and (if you must) for tomatoes. And get a steel to keep them all sharp. If you really think you need one, get a cleaver for chopping through bones. Those should do pretty much everything you need.