Here's my assortment of knives
The first knife is called a Yanagiba-Bocho, or a Willow-Leaf knife made by SakaiTakayuki. It's generally used for fillets and slicing fish.
The knife in particular is a low-end kasumi knife and it's worth about $250 USD. Kasumi means that it's made of two types of steel; a soft outer shell with a hard, brittle inner core.
The second knife and third knives are Chef Knives, with the first being High-Carbon and the second Stainless. I use the H-Carbon knife for general purpose work around the kitchen. The third knife, I don't really even use all that much anymore.
As for the fourth one, I believe it's called a Nakiri-Bocho. And it's mainly used in Japanese house-holds; along with the overly popular "Santoku knives". Because it's a stainless steel, I can't really do tsuma-kiri* with it, so I usually end up using it as a secondary vegetable knife for miscellaneous work.
Just for size:
The last knife is your typical 4-5 in. steak knife.
The Yanagiba measures about 300mm or roughly 1ft.
*Tsuma-Kiri is when you peel a vegetable into long shavings. Very much like peeling an apple with a knife, but doing the entire vegetable and making very long and thin sheets; needs a VERY sharp knife*