A restaurant supply store can help with basic chef’s knives and paring knives. If you’re ready to “upgrade”, then there’s plenty of online shops or even the higher end cooking shops like Williams Sonoma and such. Best advice I can give would be to find the grip that best works for your hand/grip and then branch out into whatever metals you want. Some people love the big German style handles, I love a French handle (Sabatier), others love their Japanese style handles.
Sharpening is a whole other can of worms. I personally opted for Japanese ceramic whetstones and a ceramic sharpening “steel”.
If you look up Vincent from Korin knives on YouTube, that can be a good place to start finding sharpening information.