The MAC Black has a very good reputation as a fine ceramic. The rod is designed to "polish" as well as true edges. While I've never used it I know people who have, and a grit level of around 1000 ANSI is probably pretty close. You can call MAC USA, and I'm sure they'll give you whatever information you want. Chef Knives To Go is also very good at that. Cutlery and More will tell you whatever they know, but they may or may not know very much.
A hone I have used is the Idahone fine 12", which is cheaper and which I recommend very highly. It's longer (good), probably finer (also good), but probably not quite as rugged as the Mac. Under $30.
The Naniwa combination stone is an adequate starter, but... Your three stone combination is a better long term solution. A good sharpening kit has at least one stone for each level of the process: Profile/Repair; Sharpening; and Polishing. Personally, I consider a 4 stone kit to be near ideal. If you were to add the 400# (or is it 500#? I forget), Super Stone that would do it. It might be overkill (okay, it is overkill) for kitchen work but the MAC will hold a 10000# polish about as well as an 8000#. If you're interested in an "ultimate" edge, a 400, 1000, 3000, 5000, 10000 combination might be better.
Whatever combinations you choose, the Naniwa Super Stones are an excellent choice. One thing I really like is that they're very much "splash and go." Another thing is that they have a very good feel, and supply a lot of feedback. If you "listen" to them they'll improve your pressure and angle holding. The downside is that they'll punish bad technique by gouging (soft stone) or flexing (soft stand). They also have a tendency to craze -- no matter how well cared for. So don't worry about it when you see it.
A very trendy, "reasonably priced" kit right now is: Beston 500#; Bester 1200#; Suehiro Rika 5000# or Arashiyama 6000#; and a Kitayama 8000# or Naniwa 10000# Super Stone.
Note: For whatever reason (which may or may not make sense to the manufacturer and Japanese retailers) the Arashiyama is also sold as a "Takenoko," even though they're both the same stone -- except the Takenoko may be had in an extra wide version while the Arashiyama may not; each stone is variously listed at anywhere between 6000# and 8000#, even though 6000# is accurate.
Another "reasonable" (there's a reason "reasonable" is in quotes -- all of these stones are expensive) alternative is to replace any or all of the three higher grits with Sigma Power stones and the Beston with a Naniwa Chosera 400#. But note that if you go straight Sigma Power, the progression will be 1000#, 2000# and on to fine grit polishing, rather than 1200#, 5000# or 6,000# and on to polishing. Note also, that the Kitayama, Sigma Power and Naniwa Super Stone each leaves a very different appearing polish -- but the edge quality is very much equal.
On the (more expensive) other hand, the high priced trend is a full set of Naniwa Chosera. They're excellent stones no doubt, but not so much better as to justify their price to anyone but a hobbyist and/or knive collector.
Bottom line: The Naniwa Super Stones are the best teaching stones, and an excellent choice in their own right. If you're not already a good sharpener get the stones which come glued onto plastic bases -- like those at Tools for Working Wood. The bases will force you to keep a light tough. If it matters to you, those Super Stones replaced Norton waterstones as my number one recommendation for beginners. But, if you're already a good sharpener, you might prefer "baseless" stones.
BDL
PS. It's interesting to write about the very best stones and not even mention Shapton. Sic transit gloria mundi.
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