Just my 2 cents..
Regarding the set … I would only occasional use the Breaking knife.
I can’t imagine a scenario where the Cimeter is used much .. maybe breaking down a big fish or quartering a deer. You can trim Spares to St Louis and trim fat off a brisket or pork shoulder with the Breaking knife.
The Boning knife is to remove meat from bone like removing a chicken breast off the whole chicken. I never felt I needed that type of knife to trim comp meats. A Utility knife is a more flexible option.
What I mostly use for comps is a 12 inch Slicer for brisket, a 6 inch or so Utility knife to scrape and trim chicken pieces, and a Breaking knife to trim spares. Those are the three main knives I used for comps.
For home use, a Chef’s knife is my main knife for about 90% or so of knife work, but we also have a bread (10 in. Forschner), utility, and a folding pocket knife to open packages. I also use an inexpensive Japanese Fish knife called a Deba to trim anything near bones like ribs or splitting chickens.
My slicer, breaking, Chinese cleaver, and filet knives are more specialty knives that are rarely used.