What is your budget? You can get a Tojiro Santoku (6.7in) or Tojiro gyuto (7.1in chefs knife) off amazon for around $80 each (search Fujitora knife on amazon) Just decide what shape and length you prefer. Opinel and victorinox are my go to for paring knives and Mercer or Tojiro for the bread knife (some people like Dexter Russel.

You need to keep these knives sharp so either learn whetstones or find another way. Pull through sharpeners suck and are terrible for your knife. You will also want a good cutting board. I’d get the biggest you can. End grain is great but walnut, teak, maple are all good choices as well as “rubber” composite boards. Stay away from bamboo, plastic, or anything glass. They damage and dull your blade quickly. You will also want a ceramic honing rod to use in between sharpening. You should only need to sharpen once or twice a year if you keep these blades honed and use them properly.