I'm going to make a couple guesses that you prefer stainless steel and are open to either a western type handle or wa handle.
There are actually over a dozen knives that would work for you. Hopefully you will get some other suggestions besides mine (Konosuke Ginsan Gyuto).
I love this knife. Made of Ginsan (stainless steel) and hard enough to hold an edge well. It's thin, light and will really work well for you and there is room in your budget for the saya: http://www.chefknivestogo.com/kogi24gy. ... 6CkkPldVVI
For sharpening stones I like the Shapton Glass stones if you're sharpening at work. They're light, splash and go and work well especially on harder stainless steels. You could pick up a 500 and 2K and that would be all you need: http://www.chefknivestogo.com/shapton-stones.html