I carry a pretty minimalist kit for what I work with. I'm not certain which knives would be essential for sushi school, but I get by with a yanagi, gyuto, paring, 120mm petty, 210mm petty, usuba, and santoku(beater that's only for chopping bones).
Choosing a western knife, a gyuto at least 240mm in length. OTOH, I may suggest a sujihiki instead of gyuto if space is limited. Get the shorter moribasi I find them easier and faster. Still have not come across an instance where longer ones would have been more useful. (tongs for hot oil
Get an awesome deba (maybe stainless)? The one piece in my kit I'm missing sooo very much. Probably the only future knife I will spend too much on. Also Tojiro yanagi is good value. Build up your own knife set piece by piece. It's part of the fun