Last things first,
"Watching U-tube and practice on my old knives?" Exactly!
The first few times you sharpen, it will take a while. As your confidence increases you will become fairly quick. How long it takes to get quick varies, but it took me about a a half dozen sharpening sessions to feel confident in what I was doing. In the mean time, I was still getting serviceable edges, but I was moving slowly and having to repeat steps to correct mistakes.
Most on this forum will strongly recommend developing your sharpening technique. Outsourcing your sharpening is costly (in the long run), you have down time getting the knives to them, waiting for them to finish, then getting them back, and worst of all, most "pros" are of fairly poor quality. Simply put, most users have never handled a genuinely sharp knife, so there is little demand for local shops to do a decent job. Sharpening yourself makes you the quality control inspector of your kitchen cutlery, or for that matter your workshop, pocket knives, etc.
The Hiromoto seems a good pick, but I do not have first hand experience with it though. Two knives I own and strongly recommend in this price range and with this feature set are the Katsushinge Anryu hand hammered and the Kohetsu. Both have carbon cores with stainless cladding. The Anryu has more aesthetic character while the Kohetsu is the lighter and thinner of the two. I am biased toward the Anryu, mostly because of the look, but also because it feels a bit more substantial, comfortable to me, but that is subjective. I also have a Goko on order, which seems to compare well with the Anryu and is a bit less expensive, but I do not have it in my hands yet. http://www.chefknivestogo.com/kaanasgy21.htmlhttp://www.chefknivestogo.com/rikoaosu24gy.html http://www.chefknivestogo.com/gokogyuto210mm.html
Do be aware, all these knives, in addition to being carbon, are thinner and harder than your Henckles. They will easily outperform their western counterparts but are more delicate. Use your Henckles for bone in cuts, hard produce, or frozen food, and never apply lateral loads to the edges. Careful of the reactivity issue and the limits of the edge and anything you get will wow you.