I've used nothing but Japanese knives for years. My ideas:
First, in the US $1800 buys a lot of knife. Unless you are looking for art, half that is plenty.
Second, I'd rethink that set thing. 99% of my knife work is done with three knives. A 240MM Gyuto, a Nakiri and a small petty similar to a paring knife. A nakiri looks similar to a small cleaver but is designed for vegetable prep. Add to that a carving knife and a good veggie peeler and you can do all kitchen tasks. I regard steak knives as tableware. Add to that that they are used against ceramics, and therefore are subject to abuse, I buy inexpensive steak knives w/serrated edges and toss them when dull.
Third, While trying before you buy is ideal, in my area that limits you to a very few brands. Well made knives are well balanced knives, and if you use a pinch grip, balance is everything, Handle doesn't make much difference. Only one finger is wrapped around the handle. Probably no more than 3 or 4 brands of Japanese are available in my area.
Forth, what about sharpening? Nearly all J knives today come sharp out of the box, and unless abused, good ones will stay sharp for a while. But sooner or later they need at least touching up. Most J's are biased at least slightly and few if any sharpeners will do them justice. The choices are to learn to sharpen or find a good professional familiar with Japanese knives. The guy at the flea market with a grinder will know nothing of Japanese knives. Check out a few of the internet knife forums for sharpening instructions and tips. You will find them also helpful with purchasing and brand reviews.
As for brands, The steel is what matters. Steels fall in general into semi stainless and high carbon steel. I have semi stainless. If you know little of knives, that's probably your best bet.
I use Kanetsune Damascus knives. VG 10 steel layered with a softer less brittle outer metal. They work very well in the kitchen. Other similar brands would be Shun and Tojiro DP. Tojiro is in my opinion a best buy. I'm very pleased with my Kanetsune knives. I have a couple of DP's. Very good at half the price of other VG 10 blades.
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I would buy if I were you, three or four VG 10 blades, a Gyuto, a Nakiri, and a petty, and storage method, A block, or a magnetic strip. You can always add more later. If you really really want a set, Shun I believe come in sets and are readily available.