Yes they're the two I use 95% of the time. I do find a bread knife handy, and like a cleaver for some things, but probably 85% of the time I just use the chef's knife.I don't cook meat, but I can see the appeal of a softer blade if you do.
I confess I've been guilty of buying the odd bit that was so heavily reduced I thought I'd give it a try (and generally found it doesn't get much wear). I try to be more self-controlled these days, although I still buy from the sales as well as full priced pieces.
A mix of French made Sabatier's mainly Mercier et Cie but I think there's a couple of other brands in there (I mainly use just two knives). I occasionally use a Japanese made cleaver and Santoku (no idea who the maker is).