We may get some suggestions from others. Here is the post:post4166.html#p4166
This Hiromoto is a little over your budget but it's a great knife and the edge retention on this knife is high. Plus the custom handle is beautiful and really makes it special.http://www.chefknivestogo.com/cuhibymast.html
This Kanehiro is an excellent knife as well and really fun to use:http://www.chefknivestogo.com/ka24wa.html
This Konosuke Ginsan Wa-Gyuto is a great knife and fully stainless. I love these knives and the steel holds it's edge well.http://www.chefknivestogo.com/kowasi24ho.html
The first 2 knives are stainless clad with carbon steel cores on the edge so they will form a nice looking patina on the edge over time. You need to wipe them dry when you're done using them or they could rust a little. The third one is fully stainless.