I think for a first foray into reactive steel in a pro environment a stainless clad knife would be a good choice. As far as not wanting something "chippy", these knives in general have much harder steel and thinner edges than softer Euro steel or cheap stamped knives common in a pro kitchen. The edges will be more susceptible to chipping w/o technique appropriate to their high performance nature.
That said, Shirogami (White paper) or Aogami (Blue paper) core steels in the 60-62 HRC range will generally be less brittle than higher hardness steels like Aogami Super in the 63-65 HRC range. AS will generally exhibit superior edge retention.
Knives that might be good candidates:
Anryu Hammered Blue #2 240 Gyuto: http://www.chefknivestogo.com/kaanasgy24.html
Kohetsu AS 240 Gyuto: http://www.chefknivestogo.com/rikoaosu24gy.html
Richmond AS Laser 240 Gyuto: http://www.chefknivestogo.com/rilaaosu24gy3.html