I really like Kevin's additions. Especially the Edge Pro.
I used to use a Wusthof chef's knife that we got for a wedding gift. But I bought a Shun Ken Onion 7" Santoku for Christmas a few years back and I would never go back. I also have the Shun Ken Onion paring knife. But I went cheap on my bread knife (Marshall's) and I use a filet knife that's made for fishermen.
I don't like All-Clad because you can't pour from them without dribbling. And I find very little need for fully tri-ply cookware. I actually have a set of bottom-only-clad cookware from Wolfgang Puck. I really like them. If you don't need good heat transfer from the sides, bottom-clad is just fine.
In addition to a good mixer and food processor, you need a good blender. A lot of Mexican and Tex-Mex sauces need to be blended finer than a food processor will do it.
I also went cheap on my dutch oven, buying a Cuisenart version at Marshall's for way way less than the ubiquitous Le Creuset.
Two of my cast iron skillets were family hand-me-downs. But I bought a big one on eBay. Look for a Wagner that's not necessarily a collectible.
I love my D-handle old school Pyrex measuring cups. Also off eBay. The newer ones are pretty useless. Lots of unmeasured volume make them inaccurate in my book. And the metric side is printed on the side I normally look at, making me not use the handle.
My favorite Weber accessory is the cast iron grill plate/griddle for my Genesis. I use it all the time.
Of all things, I'm looking for a decent slotted cooking spoon. Most are too bulky, taking up too much room in my drawer, or they aren't deep enough or something...