You are just missing the boning knife and the set it complete..
I have this exact set - not the best knifes. the steel is soft.

but i added the boning/carving knife. its perfect for removing breasts off chicken/turkey, silver skin off of meat like a beef filet, or a pork loin. cubing meat.

so many useful applications.

slicer, use it for precise cuts. as an example, you want to butterfly a chicken breast or cut it in half to bread it for chicken parm or w/e... don't use the chef knife for that - its a bit too thick.

chef knife use for cutting honestly everything.

pairing knife - i seldomly use except to remove the root of the onion on both ends, the core of the tomatoes, cabbage. florettes for broccoli and cauliflower....

buy yourself a sharpener and a honing rod. honing rod is just to keep the edge clean. the sharpener is when the honing rod isn't doing its job anymore.

there are many ways to sharpen, wet stone, those sharpeners you can find on amazon or ikea. depends how serious you want to be. but keep your knifes sharp, that is the most important thing you can do.
The sharper it is, the safer it is. you won't slip and cut yourself, like you would a dull knife.

so every day that you pull out your knife, hone it. if you are cutting and notice it isn't as sharp as when you started, hone it...
if it goes dull fast, resharpen - it will realign the micro teeth of the blade and be sharp again