I started with a set in 1982. I still have all of them but the only one I use is the 8" chef's knife. Overtime I've added a Santuku (which I use as a guest knife), a serrated, a boning/filet knife. The chef's knife get's used more than everything else put together.

I'd start with a decent chefs' knife, 8" or 10" or a Santuku depending on your hand size and comfort. Get a steel and use it. Look up knife care and note that using a steel is honing your blade not sharpening it. Remember a sharp knife is a safe knife.

Look for a forged blade and a riveted handle. It NEVER goes in the dishwasher. Something like this https://www.amazon.com/ZWILLING-J-Henckels-38411-203-Traditional/dp/B009ZB834U should last as long as the 40 years mine has.

For knife skills start here: https://www.youtube.com/watch?v=JMA2SqaDgG8 . You might get your old knives sharpened (try TrueValue, Ace Hardware, or outdoor stores) until you get used to doing just about everything with your new good knife.