Thank you! So then the reason more traditional japanese sushi knives are single bevel is because they can get them much sharper than the double theoretically if you really know what you are doing?

That's my understanding, yes. Emphasis on theoretically. In practice, I'd say you can get either one of them literally sharp enough to shave with.

Also, is this the same knife you linked me but $80 on amazon? https://www.amazon.com/Tojiro-DP-Sujihiki-Slicer-10-5/dp/B000UAQOTQ

Looks like it!

As far as a whetstone I see there are some highly reviewed ones on amazon for $30. Is that what I should get?

I started with some stuff like that, absolutely. Good starting point. King (and others) make some combination stones which are a good bargain - two grits joined together. 1000/6000 is a good medium/fine combination for upkeep of a new knife. If you have some old beat up chipped knives you wanted to bring back to life is where you'd drop down to a coarse ~200-ish grit thing.

And where the heck do I buy a wooden knife cover? They are also $30 usually?

Chef Knives To Go sells some I think. It can be tricky sometimes finding one that fits a specific type of knife. And you don't really need one, I mean you can put stuff in a knife block. Not a big deal.

Thank you! So then the reason more traditional japanese sushi knives are single bevel is because they can get them much sharper than the double theoretically if you really know what you are doing? Also, is this the same knife you linked me but $80 on amazon? https://www.amazon.com/Tojiro-DP-Sujihiki-Slicer-10-5/dp/B000UAQOTQ

As far as a whetstone I see there are some highly reviewed ones on amazon for $30. Is that what I should get? And where the heck do I buy a wooden knife cover? They are also $30 usually?