I know this will vary from one user to another, but there got to be some overlap.
If I were a chef (big were!), I'd think these would be knives I would consider most essential. I am not, however, so what do you pro guys think of this list? What can be added or removed? Lets assume that each knife is made to fulfill its function well, and no duplicates of same type and length are needed.
225mm heavy gyuto
240mm Miroshi deba
There is a reason I am starting this thread (to be revealed later).
PS: Measurements are on the cutting edge.