Your description of what you want is too general and non-specific for me to help you. It would help if you could narrow down your expectations and experience so that I could at least figure out whether you want a Japanese, Euro or American made knife.
You're probably looking at a bit more than $100 for a sharpening and steel kit, which would leave you with about the same amount for a 10" knife. Actually that's a bit of an awkward price range -- we can save you a little money, or do the knife and sharpening kit at the next step up in quality for another $75. I can't tell you what would be better without knowing more about you.
Are you going to be doing heavy duty work like splitting chickens and pineapples with your new knife? Or, are you looking for something more specialist?
Assuming you plan on sharpening freehand on bench stones, I usually recommend starting with a Bester 1200 and Suehiro Rika, and Idahone 12" hone; then adding a Beston 500 only once you've established good sharpening habits and technique. I also usually recommend a 12" Idahone "fine" (aka "1200") rod. If you're going to be subjecting your rod to a lot of knocking around, you might prefer a DMT CS2.
In terms of entry level, Japanese knives -- I most often recommend the Fujiwara FKM or Tojiro DP. As a first really good knife, I most often recommend the 9.5" MAC Pro.
If you want the sturdiness of a European or American made knife, there are an entire different set of criteria; and honestly, I don't really know the traditional knife lines that well anymore.
If you want something usable that won't cost an arm and a leg and is worth resharpening, I recommend Forschner knives and a good "oil stone" kit with a couple of Norton India synthetics and a couple of Hall's Arkansas (natural stones). Soup to nuts, including a ceramic steel and a Norton "sharpening station," that's going to run you less than $200; 80% of it for the sharpening stuff.