I have just recently gotten into cooking (last year) and am wanting to get better equipment. I have many pocket knives and have a really good sharpening setup for them but am really interested in free hand sharpening so I can do all my knives. I recently recieved a JA Henkels set as a wedding present and plan on buying an Akifusa 240 mm Gyotu for most of my cutting jobs. I read somewhere that the henkels need a much lower grit than Japanese knives. So i'm assuming I will need lower grits for the henkels and higher grits for the Akifusa? I've been looking at the Gesshin stones from JKI specifically the 220 and 400. But I don't know where to go from there. I don't mind having full soak stones (I'm actually leaning that way). What grit should I go up to, especially for the Akifusa?
Sorry for the long post, but I will appreciate any help.