Agreed with the poster who says there is no need for full set. I will add that I like a long slicing knife.

For what you pay for Henckels and Wustof, you can Japanese steel of much higher quality. I have a top end Henckels and a relatively low end Japanese stainless knife (Tojiro DP Gyuto)--if I sharpen them both there is no comparison. The Tojiro is head and shoulders above, and cheaper.

The poster who mentioned the Forschner's earlier--those are excellent knives and probably some of the most common in most restaurant kitchen.