Hello, I use my 8" chef knife every day, and I have been using a Victorinox for the past year and a half. I'm ready for a step up and I like the characteristics of a gyuto. I have decent knife skills. I don't do any intricate vegetable cuts, nor do I filet fish. My budget is under $200 for a good chef's knife. I'm particularly interested in the TKC - http://www.chefknivestogo.com/ictkcgy21.html
After doing a little more digging, I came across the Fujiwara FKM - http://www.chefknivestogo.com/fufkmgy21.html
Ideally, I'd like to have a razor sharp, long-lasting edge that is fairly low-maintenance. I currently own a MAC ceramic honing rod, but no other sharpening stones or steels. Besides 'feel' what are the differences between the knives above, and what additional equipment/accessories for proper maintenance are suggested? Any other similar knife suggestions in this price range are much appreciated. Thanks so much.