You need two, maybe three knives,
A paring knife, a flex boning knife, and a chef's knife, as big as you feel comfortable handling.
That will get you by, along with a good peeler.
Pick the knife up. Does it feel right? Is it too heavy? Is the handle comfortable?
Answer all these before you settle on a brand.
I admire globals a lot, but the straight asian handle isn't for me.
I chose Messermeister San Moritz elite knives, a bit tough to sharpen, but I think I chose well.
The bolster is undercut so you can use the full length of the blade.
Wustoff is a nice knife.
So is F.Dick.
Henckles are vastly overrated and overpriced.
Forschners are very workmanlike, get the job done, and are very affordable.
You will see, in almost every kitchen, Dexter-Russell knives as house tools.
I hate them with a passion. They are over sized, underwieght, unwieldy, and as uncofortable to hold as a pine 1x4.
My suggestion is to get the bare minimum until you have handled a few and established a real preference.
The get yourself the knives you will use for many years to come.