Hi and welcome to CT!
I will try to address your concerns in the order they were presented.
First, "Japanese" does not automatically equate to better quality. There are German made knives that are made with very high quality materials and craftsmanship that will rival any Japanese knife. However, the difference is Japanese style vs. Western style. It all boils down to two things: 1) What you are doing with the knives; 2) Your personal preferences. What is good for me is not necessarily going to be good for you. After all, you are going to be using this knife during your shift which means it must hold an edge and it should be comfortable in your hand. Both German and Japanese blades will fill those requirements very nicely.
For the purpose of prepping veggies and protein, either style will do. However, the difference between Western and Japanese styles becomes apparent when you are performing specialty cuts. But, again, it distills into preference. For me, if I am going to filet a whole salmon, I am going to use my 10' Japanese laser that has an insanely sharp edge and a very flexible blade. I could use the German equivalent but, for me, I like the way the Japanese blade's handle feels in my hand as I work my way through the fish. On the other hand, if I am plowing through a couple hundred pounds of veggies, I prefer my German 8.5' chef's knife.
As for the wet stone, save your money on the classes. Everything you need to know about how to use a wet stone can be found on YouTube. Practice on a few old knives until you get the hang of it. Like anything else, it takes practice. You will need a course stone for sharpening and a fine grit for polishing and finishing. Typically, both are sandwiched together into one stone. You don't really need to break the bank when buying stones, either. Start simple with one stone. As you become more knowledgeable and proficient, then, expand your collection.
In terms of your honing rod, the angle you use depends on the bevel. Generally speaking, with most Western knives 15-20 degrees is the target. Knives with different bevels require different methods and angles. Try to avoid diamond rods. They tend to remove metal from your blades and can shorten the life of your knife.
Remember, at the end of the day, your choice of knife is a personal choice. Experiment. Try different blades. After a while, you will develop your own preferences based on your style, purpose and skill level.
I hope this helps. Good luck!