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One chef's knife, eight inches/twenty-two centimetres. The chef's knife can be used in light butchery and for any other kitchen use; with practice, you can learn to pare with it, as well.
One twelve inch/thirty centimetre nonstick frying pan.
One twelve inch/thirty centimetre good stainless steel skillet.
One six quart/litre sauté pan.
All pans should have tight-fitting lids.
The conjuncture of these pans will fill most needs save baking. You can sauté, stir-fry (ch?o-technique; never bào-technique), steam, boil, stew, pan-sear and deglaze, and any other thing needed in the kitchen that does not include an oven. Including cooking rice.
One cutting board, plastic, two-three inches/five-eight centimetres thick. Stain one side with beet juice. That will be the side you will use exclusively for cutting meat. The other side for everything else.
You can sand blast the plastic and re-smooth as necessary and that would be the only care needed, really. Wood can rot, split, break and harbour bacteria with lack of proper care; it is better for æsthetics but generally appreciates more meticulous care than is necessary for plastic.
One stainless steel tong with silicon-tips.
This can take the place of a spatula in most instances as well as be used as tongs.
One silicon serving spoon. With the type of pans I've recommended, this can double in place of a ladle.
If there's anything else I've missed, my apologies, but I'd think these are fairly bare-essential.
