Has anyone read "The Zen of Fish." It's an interesting read that provides a good general background (history, biology/ science) of sushi and also follows a class through the first "sushi school" in California.
The book talks a little bit about the knives, and, IIRC, mentions that the kits that the students bought where around $1k, which would suggest "good quality" but nothing exotic. The main "character" (student) that the book follows is always getting in trouble for not caring for her knives well: not sharpening, letting them rust, etc.