I'm a bit confused, if you have been happy with MAC for so long, why after one issue so you feel like "an upgrade?" MAC seems to have not really let you down.
That said, this knife beats any MAC I have ever laid eyes on or even heard about.....http://www.chefknivestogo.com/ictkcgy21.html
TKC rings in at just over budget, but I think that it is a great contender none-the-less. The TKC is the best knife I have ever used for a professional setting at this point. It crushes anything that I have bought before, or even since in durability and cutting potential over the long shift. That said, I haven't ever used a Kono HD2 which seems to be a thinner Wa TKC. Semi Stainless? it is practically stainless, but it will go nuts if you leave lemon juice on it. (just trust me)
This knife receives good commentary and falls under $200, alas, OOS.http://www.chefknivestogo.com/takamura.html
PM steel and nice western handle, I think you would dig it.
A couple Wa suggestions....http://www.chefknivestogo.com/kaankusugy21.html
Light, tall @210 and W#2 steel, this maker smiths for Masakage and under his own brand. I doubt it would be a disappointment. This knife or the Goko W#1 are great values. I have used the Goko on days of 15+ pounds per veg prep and had no issues with reactivity or all that much problem with edge retention. I hear the Anryu is just that little bit better though.http://www.chefknivestogo.com/kohd21wa.html
A feather weight, thin knife. I have never heard anyone speak ill of Konosuke on performance or F+F, but it shatters the top of the budget at $223.00 USD