What are the names and purposes of these six kitchen knives?

My longtime neighbor had this collection of six GONON-GIRONDE high-carbon steel knives that she inherited from her mother. I thought that they were incredible, and must be wonderful to use.

Sadly she passed away, and her husband, who does not cook, knowing that I coveted the knives, gave them to me. They are a joy to use, and I think of her every time I get one of them out. The patina on them was there when I received them, and knowing that they are high-carbon steel, and stain easily, I clean and dry them immediately after each use. I also bought a nice whet stone set which permits me to put an exceptional edge on the blades.

I've assigned a number to each knife in the attached photo, and I would like to know the formal name and purpose of each knife. I am assuming that numbers 3-5 are chef knives, and that's how I use them. And I recognize number 2 as being the style of knife often used to carve smoked brisket here in east Texas (and it performs that task perfectly), but I am pretty confident that there's more to it than my simple observations. In additional, I am keen to know the name and purpose of numbers 1 and 6. (By the way, number 6 has a sharp edge, so I doubt that it is a bread knife.)

Any information that can be offered will be gratefully appreciated.