I have spent a ton of cash over the years on knives. Most of it wasted. Most cooks possibly use 4 or 5 knives. I'd be very clear about exactly what knives - it will most probably will not be 12 - and spend more on a smaller number of much better quality knives. Also the knives you might choose will probably never be in a set. For example a slicing - not chopping - cleaver. This is worth spending a lot of cash on perhaps a hand laminated Chinese or Japanese cleaver.

Also bread knives needn't be expensive brand names, What is more important is that they are extra long blade as this makes all the difference when cutting bread and they normally seem only to be available from catering suppliers. I'd also learn to use a stone for sharpening as more people find that easier to use than a steel.