The everyday chef's knife and slicer that do most of the work.
One long slicer does more for barbecue than a block of knives. The granton dimples stop slices dragging on the blade.
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Two knives cover almost everything a griller does: a chef's knife for prep and a long slicer for carving cooked meat. A 30cm granton-edge slicer cuts a brisket in single clean passes where a short blade tears it into sawn steps.
Spend on the slicer before anything else. It is the knife that most obviously separates a clean plate of barbecue from a ragged one, and a good one from a Swiss maker costs less than a fancy chef's knife.