My advice: do not worry about upgrading your cutlery set, until you have completed your program at school, because knives, invariably, become abused, broken, stolen, at school, or at work. The school will most likely, wish to sell you their cutlery kits, which you might be mandated to purchase. If not, then, you have the option to buy from open stock, and pick and choose which knives you would like to own.
Unlike other cooks, I do not like knife rolls. I prefer tool boxes. I did not buy the standard 8 in. cook's knife, which my school was selling. I paid the salesman, to upgrade my cook's knife to a 10 in. blade. I do not recommend Henckels nor Wüsthof-Trident knives either. If you prefer German cutlery, consider: F. Dick, or Messermeister. If you prefer Swiss cutlery, then, consider Wenger: Swibo, Grand Maitre.
The LamsonSharp forged cutlery is Made in USA, of German stainless steel, but I never liked forged kitchen cutlery, as the full-bolster, made the last part of the blade, impossible to sharpen. Forged cutlery is also heavier than stamped cutlery.
If you do buy Japanese cutlery, you must ask yourself, do you want single-beveled or double-beveled edges? Are you right-handed or left-handed? What most American cooks fail to realize, that Japanese cutlery was designed to cut fish, not chop walnuts, rosemary, etc. I was a sushi cook, but I did not need to have expensive name-brand Japanese cutlery, in order to do my job.
If you want to buy Japanese-style cutlery, there are less-expensive brands on the market, e.g., Mundial's Sushimen's line[Made in Brazil], Dexter-Russell's International Japanese Chef's line[Made in Japan], Chroma's imported Haiku Yakitori[Made in China]. Fällkniven's K1[8 in. cook's] and K2[Santoku] knives are designed in Sweden, but Made in Japan, of VG-10, laminated stainless steel. You could peruse: KnifeMerchant, to see what other brands are available. Also bear in mind, that Japanese cutlery require waterstones and ceramic honing rods. I would not recommend using single-beveled-edge cutlery for chopping hard foods. In such cases, use double-beveled-edge cutlery.
I know that you cannot handle any of the aforementioned brands of cutlery, if you were to order them online, but unfortunately, most of the cutlery or gourmet shops around you, mostly carry the popular brands of cutlery, since that is what sells. Learn as much as you can at school, and try to get a part-time job as well. I hope that you do not waste a fortune attending a private cookery school, but consider attending a community college instead. Good luck.