I would suggest that to start with avoid so called supersteels. Don't get sucked in by the hype from knowledgeable people on here who are experienced at sharpening.
For a beginner, ultimate edge holding isn't important, especially since most of us don't use knives for prolonged periods.
I suggest you look for reasonably priced knives in more forgiving steels.
These are easier to sharpen and tend to be quite tough and resist chipping etc.
Those qualities avoid a lot of frustration for a beginner.
Simple carbon steels are good, and I particularly like the stainless Sandvik steels, they tend to be easy to sharpen and are pretty tough.
With experience you can branch out and experiment with other steels if you want.
