Good selection, JiK. We also have a very good carving set with an excellent blade and meat fork we use for carving at the table (on those increasingly rare occassions when we do that).

I'd also add a servicable meat fork. It's not a knife, but it can certainly make using a knife safer and easier. Tongs are also an excellent idea from many angles -- I have several pairs.

We eat a bit of salmon, and a fillet knife is just the ticket for taking off skin.