As with all knife questions, it's vital that you try it out and buy what feels most comfortable to you. My personal choices are a Global chef's knife and a Wustoff paring knife.
For tongs, I like silicon for fragile nonstick pans, scalloped instead of straight tips for gripping stuff, and a good lock.
These OXO ones are great:
Alton Brown goes gaga over
this spatula. It's silicon, so takes high heat. And the silicon goes all the way to the handle, so there aren't any grooves to catch food. I dunno; it's just a spatula.
If you really want more recommendations, I like a
Measuring Beaker, because it's narrow at the bottom, for precise measuring of small liquids, but wide at the top for high volume.
But now we're getting silly. Brand doesn't matter for the vast majority of your list. Get thee to a restaurant supply store.