There's really nothing special about their knives; it's just your bog standard Chinese made cheap damascus knives that are meant to look like a cheap imitation of Shun knives.
FWIW damascus is something that's generally not that exciting; on the majority of remotely affordable knives it's just made with pre-made laminates and the damascus cladding is purely decorative, and has 0 impact on performance or quality of the knife. So even on Japanese knives it's purely aesthethical.
The pans... nothing special either. It's just overpriced cheap non-stick crap, that will eventually stop being non-stick just like all the other stuff. The only reason Ramsay endorses it is because they paid him enough money to endorse it. He'd call pineapple 'the rolls royce of pizza toppings' if Dole paid him enough money for it.
Yeah the pictures aren't great.... but looks like at least a half-decent santoku?
So what I'd do is instead of trying to somehow waste your money on buying an entirely new set, just working off what you already have and expanding upon that. See what you like and don't like about what you already have, and go from there. For storage there's a plentitude of options that will work with what you already have; just make sure there's some 'room to grow'.
So for example, I'm not the biggest fan of Wüsthof knives, but they are sturdy as hell... so that's the beater knife box checked. If you have a boning knife that works great for you, no need to go replace that... the majority of chickens in the world are taken apart with cheap Victorinox boning knives and equivalents... using a fancy Japanese honesuki might be more pleasant but it really won't make the job a whole lot easier or faster.
