Two 20 1/2" carbon steel Gustav Emil Ern. The top one is unused never sharpened factory "fresh".
Mostly I use it for splitting lobsters and large amounts of herbs. The salt water the lobsters get boiled in tends to stain it.
A large lox slicer, works great on large loaves too.
The top one is a fresh carbon steel 12" Gustav. The middle one is 12" Henckel and the bottom one is a 14" knife that is just labeled "solingen", it's my workhorse.
A Grohmann cleaver and a Henckel scimitar.
Five Gustavs. The top one is an unused mate to the third one down. I really like the stainless turning knife as the backwards flip of the handle fits the hand when turning veggies or fluting mushrooms.
A Henckel ham slicer. I like to use it for slicing roasts on a buffet as it looks cleaner than a carbon knife. A Grohmann filet, carbon Gustav boning knife and my favorite fork.
I'm not as expert at sharpening as many folks are on this board, so I just use a selection of Dia-Sharp "stones" 125 to 8000 and two steels. 99% of the time I use the smooth packer's steel as that seems to work well on the carbon knives.
And while there are not knives, they are four things I can't do without. My Thermapen, my Laser digital thermometer, and my dog eared copies of Le Repertorie and Gastronomique.