Have to agree with all 4 above takes. Nothing wrong with getting a lower level entry type do it all performer, it's actually the best way to go unless you have a big budget to splurge all at once. Get a knife like the Tojiro DP, the Fujiwara FKM or the Richmond Artifex. Get a set of stones, a good honing rod such as a moderately priced ceramic and a good cutting board. And truthfully, these entry level knives are often and probably just are better then, or just as good as the 3 you listed above. Get yourself one of the plethora of very good cheaper parers or thin blade petty's if you like something with more length as well. I wouldn't obsess spending a lot on one of them though unless you have disposable income and just want one that's more aesthetically pleasing. Personally, there is very little I don't do with my chef knife.
Maybe you already have a good cutting board and/or smaller knife and if so that's great cause you're ahead of the game, so then the knife and some stones will run you the same a one expensive knife.
I personally don't even have stones myself right now and regret it, although I had a friend I could give them to sharpen mine, but this month I'll finally be investing in a good beginners set.
You can always upgrade or just add to your collection with something really nice and expensive down the road, for now I'd agree with others though. And truthfully the ones you list above aren't even that expensive depending on model, so if money isn't super tight and for whatever reason you really want the Global or Mac(why dimples though lol?), get that, but still get stones.
I'm no expert though. In fact I'm super low on the food chain of true knife knowledge, but these guys know their stuff, I've lurked a lot on this and other forums, especially keep an open ear for Boar Da Gawd.