Privately, someone mentioned to me that maybe blue steels would be preferable to white in this instance, because they retain their edges better. There's truth in that, certainly. But it seems to me that if you're going to make a purchase like this, you MUST plan on learning to sharpen, and for that you want something relatively forgiving. For all the reasons white steel is slightly poorer on edge retention, it is also easier to sharpen.
I suggested a blue deba, because edge retention against brutal usage is crucial with this knife, and they're not difficult to sharpen anyway.
I suggested a white usuba, because over the first three months of learning to use the darn thing, you're going to ding and roll the edge periodically no matter what the steel is, so you want something you can fix relatively easily.
I suggested a white honyaki yanagiba, because (a) the edge retention is spectacular, even though it's white; (b) it will make every Japanese chef you meet drool; (c) the initial sharpening is something you should NOT do anyway -- get an expert to "open" this knife, which is not a simple matter; and (d) once it's been opened effectively, keeping it sharp is really not at all difficult if you do it very regularly on a high-grit stone (which also makes it relatively difficult to screw up).
Don't think you're going to get very much out of this purchase if you don't start doing your own sharpening. You won't.
A note about "opening." All of these knives really should be "opened" by an expert. Chances are, they will not be opened by Aritsugu -- I would expect them to charge extra for such a service, though I don't really know. So you need to find someone to open them for you -- this is not something you want to do yourself, first time out.
I would strongly advise you to look around for a Japanese-trained knife expert, quite possibly a chef, who is willing to do this service for you and let you watch. I'd expect to pay somewhere in the vicinity of $75-$100 for the three knives, and possibly more. Don't let him do it and just pass them on: you need to understand what he's doing and why. In the process, you will learn a great deal about how to sharpen a single-beveled knife, which is emphatically not the same thing as sharpening a double-bevel.
Once your knives are sharp, plan to polish them up regularly, ideally daily. To do this, simply lay the bevel flat on your well-soaked 6000 or 10,000 stone, with the point angled away from you and the edge toward your belly. With your right hand, grip the handle lightly, forefinger extending along the spine. With your left hand's first three fingers, press down gently but firmly right near the edge, raising the spine with your right, until the edge is just level with the stone. If the knife has been opened properly, it should rest like this without a lot of effort. Now gently, gently, slide the knife straight back on the stone, then toward you again, about 15 times. Lift the knife and shift the handle down so that the next section of the blade is on the stone, shift your left fingers, re-check that the edge is right flat on the stone, and repeat the grinding. Continue all the way to the tip. Follow the tip the way your friend who opened the knives did, again about 10-15 grinds. Now flip the knife over, nearly perpendicular to the stone, with the flat lying dead flat on the stone. Grind up and back about 5 times, then move up a section, and keep going right up to the tip. Last, very gently set the heel of the knife edge on the corner of a wood board or the like and, using no force whatever, draw the handle straight and smooth back in a gliding motion until the tip is off (don't let it drop on the counter!). If you do this every day, very quickly you will understand what you're doing and your knives will stay freakishly sharp. Then when you need to fix something, or you find something not sharp enough, or whatever, you can start the whole process on the 2000 stone (or lower, if need be) and feel for a definite burr; with a 10k stone you probably won't feel a burr until you've gotten the hang of what you're doing. But because a single-beveled knife, properly opened, has a flat strip right at the edge that lies flat on the stone, all you have to do is keep that edge down and the angle will take care of itself -- and if you keep sharpening every day, even a superfine stone like a 10k will keep your edge in good shape. After a year, you'll be very good at this and your knives will be terrifyingly sharp.