Reddit mentions of Bodum Bistro Universal Knife Block - Black

If you really want to get a block set then try the Victorinox 7 piece set. But honestly building your own is better.

• Get a universal block like this or this. Avoid wooden blocks, they may look nice but sooner or later unseen crud is going to build up. The Polymer blocks can be taken apart and the insides cleaned out.
  
  
• Victorinox 8 in Chef's Knife best bang for your buck ~$35
  
  
• Mercer Bread 10 in Bread Knife ~$17
  
  
• Victorinox Paring Knife ~ $9. Wusthof is supposed to be better but I'm not spending $40 for a paring knife.
  
  
• Kitchen shears depends on what you are going to do. Light duty shears get a Victorinox Classic ~$14. You'll be able to do all kitchen tasks and occasionally break down a chicken. If you plan to break down chickens more than occasionally then get a Shun Kitchen Shears ~$70. If you plan to break down chickens often then get dedicated heavy duty chicken shears (can't help you with that) and a Victorinox for the light stuff.
  
  
• Get a sharpener. If you're willing to learn how to sharpen get a Spyderco Sharpmaker and a cut resistant glove, if not get a Chef's Choice 4643. The Chef's Choice is a poor 2nd choice I urge you to get a Spyderco, but DO NOT forget the cut resistant glove. Most people after they get good at sharpening become less paranoid about cutting themselves and that's when they cut themselves.
  
  
• Get a honing steel any will do but I like the Wustof 9 in it's magnetic so it'll pick up any metal dust even though I always wipe my knife on a damp towel. Honing and sharpening do two different things. You should hone often, sharpen rarely.
  
  Here is something from r/ATKgear if you want another opinion.
  
  

Try something like this
or this

Having researched this recently, I don't think there is a truly perfect way to store knifes – even the methods that seem good have their pros and cons.

Drawer inserts are okay, but they can dull the knife because you tend to slide the blade against the bottom when inserting or removing knives.

Keeping your knives in blade guards in a drawer keeps the knives safe and sharp, but they're not very easy to get to and it's not very space-efficient.

Traditional wooden knife blocks are a bad option. They can dull your knives and moisture can get trapped inside. Some people like these new knife blocks that have tons of plastic bits in them, but I tried a Bodum one and it was tough to put the knives back in.

In my old apartment, I kept my knives on a magnetic strip and it worked great, but did leave a tiny bit of cosmetic damage on the sides of the knives. Not a big deal for me as they stayed sharp and were easy to get to. But then I moved to a new apartment where there was no wall space for a magnetic strip.

Now, I use this knife block, which looks a bit odd but works great. Easy to get the knives in and out, they stay nice and sharp, and it doesn't take up too much space on the counter.

Bottom line, you just have to figure out which of these pros and cons you care about and then treat your knife well when it's not in storage, i.e.: wash it promptly after using, dry it promptly after washing, and hone or sharpen it regularly.