OK, in general blue steel is harder and more prone to chipping but that depends on the heat treatment of the knives. If you push a steel up in hardness past it's potential it will start to chip.
In that size a Santoku or petty would be an easier match. This Tetsuhiro 150 petty has blue steel clad in stainless, western handle and is in your price range:http://www.chefknivestogo.com/150pettynew.html
This Hiromoto uses aogami super (a step up from Blue #2): http://www.chefknivestogo.com/hisakn19.html
or the petty would also be an option for a little less.