Hi denisl. Welcome to ChefTalk!
As kevpenbanc said above, the majority will (probably) recommend you spend piece by piece, rather than as a set. Certainly, I am going to do that here.
Kev was right about starting off asking about sharpening. As one former participant here, Boar D. Laze, put it, "If you don’t know how to sharpen, don’t want to learn, and won’t or can’t invest in one of the choices which don’t require much learning – my suggestion is to stick with very cheap knives. Anything expensive is just a waste of money."
For this to work best, we will need to work together in a dialogue. You'll ask questions and we'll reply - We'll ask questions and you'll reply. That way, we can get to a mutual understanding of what will work best for you.
First, think about this as a three-part issue. Only one part involves knife purchase. A second part involves a good cutting board and a third part involves tools and techniques for sharpening your knives.
Next, let's start off by knowing what may be available to you. We get questions (and we have participants) from around the world. However, knife availability is largely dependent upon what country the Original Poster (the "OP") lives in. It's little or no use to you, the OP, if someone on the thread recommends a knife which you have no way of obtaining, because you live in a country which that particular product cannot be imported into. Sooooo:
What country are you in?
What type of foods do you normally cook?
What's generally the largest number of people you occasionally cook for (say, a particular meal in the course of a year)?
What's the largest knife you currently use (in terms of blade length)?
Will you be the only person in the kitchen, or will you be sharing it with someone else?
Again, I'm going to harp on what Kev emphasized: sharpening. Keeping in mind that no knife in use escapes dulling, how do you intend to maintain the sharpness of your knives' edges?
To get you off to an idea of what's involved in sharpening, read Chad Ward here: https://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/
And here are videos by Jon Broida: https://www.youtube.com/user/JKnifeImports
Hope that gives you some food for thought (and I hope we hear back from you)