Hello everyone. I've been in restaurant management for the better part of 20 years and have spent quite a bit of time in the kitchen using mostly line knives. I've recently opened a Fresh Fish Market and it has become quite busy. For knives I'm using old beat up junk I acquired from a fish wholesaler gone out of business. I am currently ordering sides of most fish so these knives are barely usable for some skinning and portioning. I would like to move into breaking whole fish to cut down on cost....so I'll need a real set of knives. If tomorrow I were to swap my junk for new knives, what should I have for my fish market and could you explain the purpose for each knife you select? Thanks a million!!!