After a little bit of reading I think I am looking for a five and a half to seven inch santoku, and a full size chef knife for the larger items and enmass citrus preparation. Potentially also another pairing knife that matches.
Outside of the Citrus preparation before my shift most of the cutting is done in front of guests. That leads me to be looking for knives that are good on show. Since some of the ships were nice enough to let me handle their Japanese knives, I think I am looking for a Wa handle. From a show perspective, I also have a soft spot for the Damascus style Steel. My craft encourages me to showboat for tips any way I can though it really isn't my style.
I noticed on other threads, you often ask about sharpening and previous knife experience. I also do work on fishing boats in off season and end up doing thousands upon thousands of filets. So my sharpening experience is limited to low end filet knives and utility kniveso. My utility knives are relatively soft H1 "steel" to avoid rust, but have to be constantly sharpened. The only sharpener I own is a spyderco sharpmaker which uses triangular ceramic rods, and a steel honing rod.
I am looking for recommendations on knives that will last indefinitely and the equipment needed to maintain them. My budget budget is let's say 400-600 US. I'm excited to see what suggestions you may have as I am finding the shopping process quite overwhelming.