You can do just about all the knife stuff with a 10" chef's knife, a 10" or longer slicer, a bread/cake, and a 6" petty (a utility knife shaped like a couteau office petty or slicer, with a fine -- not serrated -- edge). The petty takes the place of the paring and boning knife -- and every other short knife.
If you use a light, hard knife as your go-to chef's knife, you'll want something for heavy duty work. There are a lot of very good, very inexpensive heavy duty knife choices; many of which are also useful for meat and fish work.
Unless you do a lot of garnish, such as hotel pans full of tourne, a paring knife is not a necessity. But it's nice to have something small and sharp for opening packages, cutting trussing twine, and doing the other stuff that can wreck a good knife. The disposable, serrated Forschners work well for that and you don't have to bother with sharpening or other maintenance for a knife born to abuse.
If meat, fish, garnishing, or other specialty work is part of your stock in trade, you'll want whatever appropriate specialty knives and tools are needed for that.
You should carry at least one stone for emergencies, a steel (assuming your knives can be steeled), a bayonet style fork strong enough to lift a building, a slotted spoon or spider, a solid spatula and a fish spat.
You should know how to sharpen. And by sharpen, I don't mean running your knife up and down an inappropriate steel, or using a tackle box carbide sharpener. I mean actual sharpening. You don't have to be a bench stone artist, but you should not have to rely on a "service" either.
You should also know how to steel; something very few people, especially pros, know how to do correctly.
No matter what style of gyuto/chef's knife you prefer, it will be your most used knife and should be the the best quality you can reasonably afford. What do I mean by quality? Comfortable of course, and something both good enough to take a very good edge, and be maintained with relatively simple maintenance. Crap knives -- a group which almost certainly includes your school knives -- take crap edges and lose them quickly.