When I was in Tokyo in 2005, I stocked up on some really good Aritsugu and Masamoto Japanese knives. I have a number of Sabatier carbon steel knives, Wustof Tridents, Henckles, Mundials, a few from SYSCO, and a half drawer full of assorted other blades.
I have knives from 14 inch Chef knives, to tiny one inch blade garnish knives. Chinese cleavers, Santukos, and about everything in between.
What ones do I use the most?
A 6 inch Henkle Chef
A 10 inch Carbon Steel Sabatier Chef
A generic Chinese Cleaver
A 4 inch Wustof paring knive
A 7 inch Wustof Santuko