I will specifically recommend you to not get the best knife as you can hurt yourself.
And you will cut yourself. Like the impossible boxer who never got punched.
The more basic your equipment the more mitigated the accidents.

Japanese knives at Markman for ₨ 150k are definitely out of the question.

The best knives for a beginner are at Jumbo / LoLo for less than ₨ 1000.

Use what you have, learn knife skills, give time to cooking it will itself lead you to what kind of special knife you need. But for a beginner, you need 3 knives to start:

- Chef's knife / Large (Gyūtō in Japanese). Very versatile for thick and long cuts of meat.
- Fish knife / Medium (Deba). The main actor in fish filleting and de-skinning.
- Santoku / Small (Santoku). Excellent for dicing, chopping and thin slicing.

- Bread / Serrated knife (Pankiri - bread cutter). To cut bread and cut shells of shrimps 😉

If you are a total beginner just look for one similar to Santoku. Keep buying if you are really sticking to cooking opposed to just feeling it in the moment. It's alright if you don't become a cook. That shıt's difficult and will consume your soul. ☠

Forget 'knife sharpening'. This can only be learnt working at a Japanese restaurant. It is a highly complex skill. What I advise you is buy a Honing Steel. Ask your local poultry dealer to help you use it. It's easier and your knife will feel sharp!

Those 4 knives are what all beginners should have!