A matched pair: A 7" to 9", full flat ground kitchen knife and a 3.2" to 3.5" paring knife. Both should be made out of either S30V or S35VN. I would prefer a European style handle over a Japanese one.
For a chefs knife I want something durable. My chefs knife gets the rough tasks like chopping bones and such. So I'd probably go with regular German knife steel (wusthof) for the chefs knife. But the aeb-l steel has my interest as well. But what I'd really like to get is a nakiri. And that I would like to be in a high carbon type of steel. I have 2 shirogami knives at home and that suits me great. I can get it super sharp even with my YouTube taught sharpening skills.