Cool discussion!
Must say, my go-to knives are mostly Henckel's 4 star & 5 star. Sometimes like my carbon steel Sabatier slicer. Don't currently own, but have used & admire the Shun offerings.
For my needs? I can do most everything from breaking down a 1/2 side of beef to chiffonading basil with the following knives: Henckel's 4 or 5 star 10 or 12" chef's knife. Henckel's 4 star 4" pairing knife, Henckel's 4 star bread knife, and a decent set of poultry shears.
Beyond that? A decent cleaver & a nice santoku are just gravy.
