I use a MAC Professional Series 9.5" Chef's Knife for serious work. It's shaped like a French chef's knife, but has a thinner Japanese-style blade ground to a lower angle (15 vs 20). I like it when I have a lot of work to do since it has a longer blade, is wicked sharp, and is lighter than the German knifes I ordinarily use. If it's good enough for Thomas Keller, Eric Ripert, Hubert Keller and Gordon Ramsay, it's good enough for me.
I have a full set of Wusthof Classics; not sure what came in it and what I've added over the years. But I mainly use the 8" Chef's Knife for day to day stuff. Sometimes I'll grab one of the longer paring knives as well; I think it's 3.5 or 4" Several specialty knives I only use for single purposes (flexible fish filleting knife, boning knife, bread knife, small curved paring knife, cleaver, carving set). I store them in the large Wusthof knife block. My wife uses the 6" Chef's Knife and the Santoku.
Random old Chicago Cutlery knife I use to open packages. Obscure cheese knifes that were a gift. Chinese chef's knife.
Chef's Choice 120 knife sharpener, F. Dick diamond steel, special sharpener for the MAC knife. Large rectangular BOOS cutting board, large round bamboo cutting board.