Ideally, you'd like a finer stone than the 1000; not so much for polishing but to get rid of some of the 1K scratch and create a fine, relatively toothless edge -- at around 3K - 6K. I've tried quite a few stones in that range including the Naniwa SS 3K and 5K and think the Suehiro Rika is probably your best bet if it's available in Oz. If the Naniwas are available and make sense from a price standpoint, I think the 3K will suit your needs better. The 5K is where you start getting into the Naniwa SS issues of dishing too quickly, gouging, and cracking.
Assuming your ceramic rod is "fine" or finer, and not "medium" or coarser, you're good to go. I can't overemphasize the importance of proper steeling; nor can I overstate how very few people have a clue as to how to go about it. Unfortunately, nearly everyone does it counter-productively.
We're both on the same page when it comes to Artifex vs Forschner. The Richmond is made from a better alloy, will take a better edge, hold it with much less steeling for a much longer time, and has a better profile. Forschner is Forschner is Forschner. I like them all except the chef's knife; but happily admit it's the best you're going to get at the price -- at least here in the States.
I don't know how prices run in Oz, but if you can get one of the less expensive MACs (the Originals, for instance) at anywhere near the price of a Forschner, I'd do it; and would also compare local Forschner prices to importing a Fujiwara FKM from JCK. Otherwise, Forschner it is... And wotthehell wotthehell, at least Forschners get sharp easily. And, unlike Furis for instance, as long as they're properly steeled will hold their edge for a very long time.
And yes, I prefer Rosewood handles, but am not sure if the little bit of extra comfort (at least for the way I hold a knife), is worth the extra money for a "house" line knife. Besides, Fibrox handles are comfortable in their own rite, more secure than Rosewood for people who over-grip (alas, most people), very durable, and very easy to clean.
Speaking of line knives, you want to think about buying basic Forschner, serrated-edge paring knives by the case. From an operator's standpoint, it's probably cheaper to toss them when they get dull than spend the time to re-sharpen.