Hi, new member, from Australia.
Have mostly Asian knives: Chinese, Japanese, Korean. Some Western. An outdated picture of my block:
L to R: Cheap old bread knife, carving knife, Wusthof 9" chef's knife, Scanpan Damastahl paring knife, Kanetsune yanagiba, Shun santoku (my main knife), smaller lighter damascus-clad santoku (my wife's main knife), cheap stamped single-bevel santoku, ditto small deba (now replaced), santoku, nakiri, nakiri, usuba, Dexter Russel nakiri.
More than I need for home cooking, but I like them.