Knives like this don't respond well to traditional steeling, and certainly not to a Chef's Choice.
Typically we would recommend using a ceramic honing rod in place of a traditional steel honing rod. They're finer and less likely to microchip your new knife.
We definitely recommend against a Chef's Choice in favor of some stones. Whether that be freehand with waterstones, or via a guided system like the EdgePro with it's waterstones wouldn't matter. But, waterstones will bring out the full potential of knife like this.
If those don't sound appealing to you, I'm not sure a knife like this would be of benefit to you. Not that it's not a great knife, but in order to keep it performing better than what you currently have, you will need to properly maintain it. Putting mud tires on a Corvette seems rather pointless....having a crappy edge on a high performance knife is no different. I hope that makes sense.
If it does sound like something you're willing to get into, then yeah, it's a nice knife.
Now, with a $200 budget, I'd rather get something else....but for a 1/3 of your budget that's not a bad knife.http://www.chefknivestogo.com/higykn24.html