I'm Italian. Cooking means a lot for us and I have to say this setup isn't lacking anything essential. I can really see it covering 95% of my needs while taking about 30% of the space.
You're just missing a moka and you're golden 😉

i have a large flat-bottomed wok that i use for literally everything a pot or frying pan can do. the most versatile and best kitchen item i’ve ever bought

Thank you, Daniel. This is going to be incredibly useful to me because I moved into a tiny home (just a home that is tiny, not a tiny house) not that long ago, and everything has to justify its own place or it can't stay. I've never had to do that before so I'm decluttering like mad and will be replacing my bigger, heavier things with smaller, lighter things. I'm happy about it but I can't deny it has some challenges. Your channel offers so much value for people in my situation and I'm grateful.

As a former chef and minimalist before it was a thing, I have Magma pans which are stacking and which are good for induction stoves as well. I think less than $200 US still and great pans. I don't do non-stick, so -- er? Hum... But Mercer knives are the industry standard in restaurants in the US. Glad to see you giving them the respect they most certainly deserve!

You basically copied everything Gordon Ramsay said in his kitchen kit video

One thing to remember is that minimalist is not synonymous with white and plain. It's the bare minimum of what you need. One tip for people needing to stock their kitchen, if your local retirement community has a 'store' check those out. I was able to get nice nesting pyrex bowls, stainless pots, etc for like 1 dollar a piece.

QVC TV?

A few remarks
As many have stated, nonstick isn't meant for searing, the occasional stainless steel or cast iron pan would definitely not hurt unless you exclusively cook eggs

Honing rods don't sharpen, that's why they're not called sharpening rods. They bend back a curl/bend that forms during use, thus giving you a straight edge (you hone each side several times(5-10ish) before alternating, then progressively reduce this amount until you're honing once on each side for a few times and you're ready to go). Whetstones (or some other fancy gimmick) are what you use to actually sharpen things as honing rods merely increase the time your sharp edge is usable for.

From personal experience, I wouldn't recommend using cooking oil on boards as it goes rancid, they make food-grade mineral oil for a reason (it's also a laxative if you were to drink some but you're not exactly getting gallons of it into that carrot you chopped)

Other than that everything looked pretty alright. Personally, I can't live with a minimalist kitchen as I really enjoy cooking and I'm also not the number 1 fan of plastics as I prefer the peace of mind of glass and metal wherever possible (both due to durability and heat resistance), but I can see why people would like the inexpensive and generally robust nature of it(if you drop it it's more likely to survive compared to glass unless your bowls are made of acrylic, though glass won't wear off and get scratches with time)

1 chopstick for each guest