Upon binging on information this afternoon, I've decided to purchase a Tojiro DP Gyutou as my first Chef knife.

Reading about whetstones, I read

For 60 HRC or higher:

gyuto: 5-8k (higher end for vegetables)

but also saw

a good medium grit stone (from about 800 grit to about 2000 grit)-this stone is used for day to day sharpening, and can also be used for minor chips, minor repairs, and is more often than not the place that most people begin their sharpening routine

All from the wiki.

This has me wondering if I should get a 1200 grit stone (since to my understanding that's best for Japanese blades) or get a 3000 grit stone since it takes less material off when sharpening (good for a beginner like me) and because the blade is newer, it shouldn't dull that quickly and if I sharpen it weekly or bi-weekly it should remain fairly sharp.

This honing stick was recommended to my by another user in a previous post I made and based on the research I've done, I think it's the right choice, but I want to get your okays first.

Thank you for your time!