Are we talking these Suisin Inox:http://www.chefknivestogo.com/suinkn.html
The first ones are inexpensive, western handled knives. Decent knives, but nothing extraordinary. The later are great knives, but are very thin. Not a bad thing, mind you....just some don't like them that thin.
Fowler makes some great knives. Each is different so I can't comment specifically on a knife. But he's a good knife maker, so I wouldn't hesitate to pick up one of his knives.
Takeda also makes great knives. Very thin behind the edge. Well made. Again, wouldn't hesitate to buy one if I was in the market for that style of knife.
There are a ton of other great knives out there. Just kind of depends on what you want. The two you've mentioned are both great...but quite different, so I'm not sure what attributes you're looking for.
Any additional info you could provide could really narrow down the list of candidates. Thick, thin, medium.....tall, narrow.....light, heavy....etc.
Tanaka, you mentioned you like the yanagi, makes some great gyuto's as well:http://www.chefknivestogo.com/tanakagyuto1.html
Out of stock currently....but should be a regularly stocked item.
As to the stones....I like the 3 piece set Mark linked to as well.
The Chocera's are great stone's as well. A lot of personal preference after you try a lot of them, so I went with other stones.....but the Chocera's are certainly no slouch.
Get a 1,000 and something in the 4 to 6,000 range and you should be good to go. Get fanatical about it and we'll set you up with some more higher and lower grit stones.