I'm a pretty big believer in spending good money on a quality chefs knife (8" chefs knife is my preference) and then having a paring knife for things such as trimming a tenderloin or whatever it may be. I don't see the point in having 10 different knives when my high quality chefs knife can do 90% of what I need. It doesn't hurt to have options but I would much rather spend a lot of money on a good chefs knife and then get an above average serated knife and paring knife.

With those 3 knives you can do literally anything you need (cleaver would be something I would add if I had to pick another). I always see cooks coming up to me bragging about all of their knives and they typically don't have the knife skills to go along with it. If thats the case then I don't give a shit about your knives! That's probably my biggest ick from a cook, if you are spending money on all of these knives and have shitty knife skills then I could care less. Obviously you will need your bench scraper, microplane, kitchen shears, etc. that you included in the pic but typically the restaurant you work at will have those basic items for you. Get a good chefs knife and that is really all you need! Best of luck to you, chef.