OK Chris - the Kohetsu Jeff mentioned above might be one of the best values on the CKTG site right now. It's an awesome knife. Do know that it's got a carbon steel core with stainless cladding on both sides. This means that core steel at the edge is reactive and should not sit too long with moisture on the blade. You'll need to wipe it before setting the knife down between tasks and clean/dry well after you're done.
If you want a fully stainless blade that doesn't need the immediate upkeep of carbon steel, then the Sakai Takayuki Wa Damascus: http://www.chefknivestogo.com/satadagy240.html
might be a good option. It's got really nice stainless steel that sharpens pretty easily, and it's a real looker in person
The Richmond Laser AS 240 Gyuto: http://www.chefknivestogo.com/rilaaosu24gy1.html
is a super knife as well. It's thinner right at the edge than the other two, but you'll need to take extra care of that thinner edge w/proper technique.
Remember any of the Japanese knives with harder steel and thinner blades require good cutting technique on your part to keep from chipping/damaging the blade. Watch some of the videos on the Kohetsu product page or the Hiromoto Santoku product page: http://www.chefknivestogo.com/hisakn19.html
for good examples of proper technique. The main thing is to not torque the blade and apply side force to that thin edge while cutting. Don't cut frozen foods, bones, etc. Use poly or wood cutting boards. End grain wooden boards made of hard maple, walnut, or cherry tend to be the easiest on knife edges. Also, store the knife so it's edge doesn't get banged around on anything else - knife block, drawer knife organizer, magnetic strip, or saya (sheath) are all good ways to go.