I have two of the Moritaka Supreme Series knives from Mark (the 150mm Petty and the KS250 gyuto). These knives are awesome and as I continue to expand my collection I will be staying within this line. I cannot speak to the Takeda, but for the price difference I think I have made the correct choice.
Being primarily a chef knife guy I am amazed at how much I use the 150mm petty as a universal go-to knife. I use it for all the smaller jobs like garlic or even when I break down a chicken (obviously not through bones). The guyto is great for anything larger, like onions, lettuce, and I even used it to trim and slice a full ribeye loin into steaks.
The two Shapston glass stones Mark recommends are the right way to go for keeping a good edge on your knives, but you will also need a holder as they are thin and must have something holding them off the surface you are using. So get either a universal holder or a sink bridge (or both). I really like touching my knives up on this 8000 grit Kitayama stong to really polish the edge http://www.chefknivestogo.com/kitayama8000.html
100% recommend the Moritaka Supreme Series for your "lifetime" choice of knives. Great way to teach the kids how improtant it is to take care of their "tools" as well.