I work prep cook in a tight little station and use a Kohetsu. I recently bought it. It's a great knife but I think you might want to buy a lesser knife at this time. Consider the Artifex knife and spend an additional 100$ on sharpening stones. This will be a more sensible purchase. That will be stones and a good knife under 200$...
If you want a little bit of bling and a great blade the Kohetsu would certainly deliver the goods. But I think the Artifex knife from the factory second slightly blemished section would be really hard to beat. As you probably know people abuse knives in kitchens and accidents happen. A good inexpensive knife does not necessarily mean an inferior performing knife.
I'd rather have a boring ugly handle and great blade then a pretty handle. Another great buy would be the Tojiro 3 piece set...An 8 inch chefs knife, a utility knife and a pairing knife made out of VG10 steel for 140$ is pretty much impossible to beat.
Tojiro basically makes a knife with better balance in the hand than Shun made of the same steel for a fraction of the price. Do you already have a pairing knife? A smaller utility knife is a good thing to have in tight kitchen situations...sometimes you won't want to grab large knife all the time.
Good luck. Some good inexpensive knives are out there. There is no such thing as a "pro" chefs knife. If you are getting paid then a grocery store knife is a pro knife as long as that knife gets you paid