... eventually I'll splurge on a knife set.
Don't. All you really need is the knife you just purchased, a paring knife, and an 8" (or longer) bread knife. These three knives, along with a honing steel/ceramic rod, and a two sided sharpening stone for maintenance will handle 99% of what you'll most likely encounter in the home kitchen. Once you decide what you really like in a chef's knife, go ahead and upgrade someday, but you're off to a good start.
I have a block full of Wusthof's Classics, and more than half of them collect dust. My 8" chef's knife does 85% of the work while the other two blades I mentioned pick up the remainder. If you're regularly breaking down whole animals, a boning knife is a no brainer addition, but that's about it.