I'm assuming you mean knives used in the kitchen to prepare food, not table.
In which case a good Chef's Knife, Carving Knife and a Paring Knife will cover most things. You may also consider a Cleaver, I use 200mm chinese type. It will do most things other knives will do, if you learn to hold it correctly. Buy a good Sharpening Steel and a Honing Stone, learn to use them.
Try Zwillig or Mondial, as brands, you can also sometimes find quality blades in 2nd hand and Pawn Shops for low prices. In reality you need something with quality steel, that will sharpen and hold an edge and have solid handles with metal rivets.
Don't bother with silly 'stay sharp for ever' sets. Most are too thin and flexible and low quality.
If you want to see some good knives at work, as your local butcher what they use, most will be happy to show you.
Forge my own knives, for bush work, skinning, boning and filleting