Shuns: 10" Chef, 7" Santuku, 7.5" Nakiri, 9" Slicer, 6" Boning and their pairing knife.
Japanese and German steel are where you want to spend your money (IMHO). The difference is in how they treat and fold the steel. Japanese was my choice, obviously, and when properly sharpened will go right into your board. super-sharp.
Buy a wet stone to sharpen and a steel to hone. If you maintain your knives, like you should, day-to-day I would strongly suggest you pick up a 1000/6000 stone.
Keep 'em as they should be for generations.
If you don't maintain as meticulously then a lower grade wet stone would suffice. It's all about preference.