Without knowing your other preferences I highly recommend this Masakage Yuki. It's in your price range and is evenly ground so it will work for you. http://www.chefknivestogo.com/mayuho15.html
The knife is stainless clad and has white #2 carbon steel on the core edge which is reactive. It is a pleasure to sharpen and will take a nice tooty edge which is pefect for butchering. Plus the knife is hand forged and hammered so it's cool and unique. I love these knives.