From left to right, most used to least used, are my good chef's knife from Japan, a cheap bread knife (but the best one I've ever owned, better than the fancy German one), my good paring knife from Japan, a German boning knife, and last is my 'loaner' chef's knife that I let mere mortals use when they need to borrow a knife for a shift.
I bought all of those back when money was not a concern. I could have had any knives in the world. These are the ones that worked for me, over time. I have a lot of $$s invested in the knives from Japan, and the German knife wasn't cheap, but the bread knife and backup chef's knife were very inexpensive, and have proven themselves over hours in commercial kitchens.
/johnny