Hi,

I also use Henkels Four Star among others .... but now mostly use a Kyocera ceramic knife as the chefs knife around 8 inches or so. It has to be kept carefully or it'll break but it is very sharp and keeps it's edge. It can only be used for slicing not for say jointing or cutting through bone.

I'd also say a paring knife
Kyocera FK Series - Carbon Infused Ceramic Blades 18cm - can be used for meat or tomatos!
A cheap but long bread knife
Henkels Chefs knife