The Kaneshige Debas we have on the site are the best value. They're really nice, hand made deba knives and perfect for you. We have a limited quantity of them but still have most sizes in stock.
Try this one: http://www.chefknivestogo.com/kaneshige3.html
If you want to use a strop get a cheap balsa one and make sure you keep it in the zip lock bag it comes in so it doesent absorb moisture. Most commercial kitchens are like steam rooms during service. I would use some chromium oxide or maybe some 1 micron spray on the pad and it's great for touch ups and easier on your knives than a rod. Or you could keep a high grit finishing stone like a shapton glass 8k in your bag and use that to lightly touch up your knives. It's quick, easy and accurate.