Hi Ben,
Shapton Pro stones have some pros & cons, but they were also my first Japanese synthetic sharpening stones...
In the plus column, they are truly splash & go (No soaking, no water absorption, good water retention on the surface.) which is surprisingly a rare trait, they are very hard and resist dishing very well, are difficult to gouge when you're learning, most of them don't create much mud so cut very precise and crisp bevels, their abrasives are pretty finely graded so they leave a very consistent scratch pattern (More important for razors than knives.), and when paired with the right steels they can be lightning fast cutters.
In the debit column, they don't have the best tactile feel (The higher grit stones feel almost slippery.), in my experience most of them have their kryptonite when it comes to steel (The 320, for example, glazes over pretty badly on stainless and semi-stainless steels. I actually find the Shapton Glass Stone series to be much more versatile, in regard to the steels they perform well on, although they do have a shorter lifespan than the Pro stones.), anything over 320 doesn't readily create contrast when thinning clad knives like your Anryu's, they are a royal pain in the nether regions to lap flat again, and the super-consistent grit sizing makes the edges they create feel abnormally smooth for their grit rating (Other brands of stones tend to provide a bit more bite.).
The 320 will do fine on the Anryu's, as will the 1K, & 5K (I wouldn't go any higher for most culinary application.) for sharpening edges. The 1K will do fine on your stainless knives, and sometimes may feel a more aggressive cutter than the 320. The 5K is okay on both, but it does create kind of a 'smooth' edge. Good for carrots, less so for tomatoes and peppers. The 320 & 1K are pretty decent, actually, when doing the initial stages of wide-bevel thinning on knives like your Anryu, but afterwards you would want a different stone to create contrast than the 5K, as it will simply polish everything.
If you go with this set, and what I describe above sounds good to you, you will also want a diamond flattening plate to maintain them. I use an Atoma 140. If you want to try something else, instead, that may be a little more ideal for kitchen knives, I would look at Naniwa Pro/Chosera stones, Gesshin Stones, or some of the synthetics from JNS, for example, although there are other brands. The latter two, in particular, are good for doing aesthetic finishing on wide-bevel knives after thinning. Typically a coarse 300-600 grit stone, a medium 800-2000 grit stone, a 3-6K finishing stone, a diamond flattening plate, and a strop of some ilk (This can be homemade, from wood, newspaper, carboard, denim, leather, etc, and left alone or pasted with an abrasive compound.) is a well-rounded starter set for sharpening.
Hopefully this helps...
- Steampunk
