There are two ways of thinking about which knife a person who is new Japanese style knifes, should pick up. The general consensus is to pick up a less expensive knife and learn how to sharpen and use it. While Japanese knifes are considerably sharper then their German counterparts, they are much more fragile. The steel on a Japanese knife, will likely chip, when it hits something hard. The softer steel on a German knife will roll.
Others feel that a newbie will be okay with a higher end knife, if it is a thin edged laser. All that has to be sharpened is the edge. No need to thin the knife or maintain a convex bevel.
The steel on Japanese knives can take edges, that are far beyond the capability of most German knives. Getting those edges, requires the ability to sharpen. It makes sense, that the cost of a knife, should be related to a person's knife skills, both sharpening and technique. The harder the steel in a Japanese knife, the more skill it takes to sharpen it, and experience to use it.
In your post, it was mentioned that you sharpen your knifes. If you are comfortable with sharpening, pick up any knife that you like. You can always repair whatever nicks or dings the knife will get. If you feel that your sharpening skills are more basic, then a less expensive knife might be a better choice.
Japanese Chef Knife is a great source, for people living in Europe. Koki, the owner, is known for fast and efficient shipping. One of my purchases, was delivered on Christmas day! He seems knowledgeable of the import laws of most countries and how to keep the fees to a minimum. Japanese Natural Stones, which has a forum, on this site, would be another good source for people in Europe.
Japanese Knife Imports, is run by Jon and Sara Broida. They are both active members on the forum. Sara made a post a few months ago, where she mentioned that it is a given that all Japanese knives, are sharp. Makers are looking for characteristics that will enhance the cutting experience. The desirability of those characteristics or features are largely a personal choice.
When people are making recommendations, they are sharing what they value. Some people determine sharpness, by how easily a knife falls through the food. Typically that means a thin edged or laser style knife. Others prefer a heavier knife, where the weight helps with the cut. People who work in restaurants, may value edge retention. Others might be willing to give up edge retention if the knife is easy to sharpen.
It's hard to know to what features will work, until you experience them. That is another reason to pick up less expensive knifes. After you figure out your preferences, you will be able to make a better choice, or at least have better idea of which higher end knife will meet your needs.