Ham, Welcome.
Couple of quick considerations. The Gyuto (chef) knife and Santoku perform the same function and can be redundant. Suggest starting with one or other but not both. Deba is a special purpose knife for breaking down fish. It requires some skill to use well. It is not a heavy chef's knife. Suggest defer shopping for one until you have a better feel of steels you like, single bevel care, etc., etc. VG-10 has a reputation of being "chippy" and can be difficult to sharpen. It is not usually a first choice of stainless. You've not addressed sharpening at all, you should think about how these sharp knives are going to stay sharp.
There is a "first knife" questionaire at the top of this section that will help you define what you want and will help people provide guidance. Suggest you fill it out for the gyuto and petty. You can get into a couple nice knives and a basic sharpening setup for your budget. The kind folks here will help you spend all that you want and then some...
http://www.kitchenknifeforums.com/s...hich-Knife-Should-I-Buy-quot-Questionnaire-v2
LOCATION
What country are you in?
U.S.
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef, paring, cleaver
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
chef at least 240mm
Do you require a stainless knife? (Yes or no)
yes prefer to
What is your absolute maximum budget for your knife?
600.00
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
home and professionally
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing dicing and cutting mincing vegetables, trimming meats, deboning meats and breaking poultry bones
What knife, if any, are you replacing?
paring, chef, bread
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch grip.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
rocking and walking
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
(damascus japanese) (sharp) (hold edge) (lower maintnance ie.. no rusting) (no chipping) (durable) (rockwell 60 or above)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? layered damascus, stain resistant, black handle or wood
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
lighter, good handle, good balance.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? use right out of box, good food release, easier to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
weeks or months?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
normally bamboo..
Do you sharpen your own knives? (Yes or no.)
would like to learn
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes