For the suji, in order of my preference:http://www.chefknivestogo.com/kohd30wa1.html
Not all that much different from the Suisin Mark recommended, but the handle will be a touch fancier and I like the steel a bit more than the Suisin's. Still mostly stainless...technically a semi-stainless but you should be fine. Won't patina/rust anything near what a carbon blade would do.http://www.chefknivestogo.com/suinhowa27.html
Mark's recommendation is a great one....I really love these knives and they're made very well.http://www.chefknivestogo.com/tkcsujihiki.html
Great knife, great steel....really great steel, rather much like the HD steel from Konosuke. But, the knife wouldn't be as NICE as the other two.
For a santoku:http://www.chefknivestogo.com/funa18peocha.html
Talk about a guy drenched in tradition.
I won't even recommend another maker in this case.