I would agree with what was said above... an 8" to 10" Chef knife, A Flexible 8" fillet knife and a good utility/parring knife.
As a side note, The santuko style Chef knife is very versatile, easier to use for most folks and
the hard point is not really needed. Other good additions are a 10" to 12" slicer and a semi stout boning knife.
If you would like I can forward you some info and/or places to research pro knives to get a better feel.
Best of luck with the project