Cookware and Cutlery is a difficult subject... it doesn't help that I'm picky.
In terms of knife protection, blocks don't have to be expensive, here is the one I use:
http://www.target.com/gp/detail.html/60 ... _XSG10001
its neat!!
In terms of Cutlery, the more you spend, the longer they will last. You should, at a minimum, have a chef's knife, a large slicer of some kind, a paring knife, and a general purpose knife of some kind. The knives you are looking at seem fine, kitchenaid or calphlon knifes are nice lower priced pieces as well. I would also recomend getting a good santuko, I LOVE mine.
In terms of cookware, there are different surfaces for different situations. I've found that stainless is less versitile than surfaces like Anodized Aluminum. I do always keep a non-stick skillet in the house for things like eggs and or crepes. I keep stainless in the house for things like potstickers, and I always have my good cast iron skilet in the house for things that need LOTS of heat.
I think the problem you may run into with stainless is that they CAN (not always) be a bear to keep clean.
Those are just my 2 cents, everyone's cooking style is different, here is mysetup if your interested:
Kapoosh Knife Block
Shun 5" Santuko (Alton's Angle design)
Cutco 9" Chef's Knife
Cutco 6" Chef's Knife
Cutco Petit Carver
Cutco Boning Knife
Cutco Paring Knife
Cutco Cheese Knife
Calphalon 12" Everyday Pan (skillet basically) Anodized Aluminum
Calphalon 12qt Stock Pot Anodized Aluminum
Farberware Stainless 12" Skillet
12" Nonstick Skillet (can't remember brand)
Various Roasting/Cookie/Pie/Caserole/etc
If I were to change anything, I'd replace my Cutco Knives with Shun (the one I have was a gift, they are EXPENSIVE) and my pans with all Calphalon. Mostly Anodized Alum
