In case you were also wondering why the phone was invented, it was so you could call and ask.
Even if they supply knives, you'll serve yourself well if you begin building a core set as soon as you can afford to do so. Supplied knives are usually pretty well thrashed and most restaurants only have them sharpened every other week -- which is not nearly enough to keep them sharp.
The first knife should probably be a 9-1/2" - 10-1/2" chef's knife, and depending on your gig the second should probably be a 5" or 6" "petty." The amount you should spend depends on what you can afford. There are few exceptions to the "you get what you pay for," better knives take a sharper edge and hold it longer.
If you will be buying new knives soon, I hope you'll talk to some knowledgeable people before spending mony on the "conventional wisdom" choices. There are much better knives for the money than Shun and Wusthof, and better bargains than Forschner.
If you don't know how to sharpen, "free hand," on stones, it's a skill you should begin to acquire and ultimately master ASAP. A truly sharp knife makes kitchen life much easier.