best advice, skip the set. go for a quality chef knife 6" 7" or 8" (I like 8" it's versatile). you will need a paring knife, and steak knives. And a decent sharpener that is about all you need. as long as you knives are sharp you can cut bread with them and won't need a bread knife. I had a "Good Cook" brand knife for about 15 years. but that is probably not what you're looking for.
Tip: Don't Ever put your knives in the dishwasher! this will ruin the steel and you will never be a able to get or keep it sharp. after cutting anything acidy, such as lemons, oranges, apples, tomatoes etc.. wash blade right away. the acid will dull the knife.
I don't know what your budge is but here are a few options
Or top of the line for me...
paring knife
these have a pretty high rating and they are not too expensive
and a sharpener. I know some will have a fit. but if you are like me or you just don't know how to use a stone correctly then the electric sharpeners or these little guys can do the job quite well. I have one like this
I have big hands that don't mix with small knives. I prefer to keep two around; a 5" utility knife for precision work as paring knives are too small (Mercer makes a great one too), and a 7" Santoku. I prefer an offset handle for banging out fruit. It keeps the knuckles off the cutting surface. The Santoku is great, but any chef's-type knife would be just fine. Victorinox makes the best bang-for-the-buck knives available today, with Mercer Culinary just behind. We see these brands a lot in commercial kitchens.
The two Victorinox total <$60 and come with Prime shipping. A decent knife sharpener is essential. I've only ever cut myself using a dull knife. Something like this one, that takes care of both 15° Western blades and 20° Asian blades is ideal. The knife edge is much of what makes the Santoku so good. The total for all three is under $100 and money well-spent.