Vic, I only know of Herder-Windmuehlenmesser and the vintageshttp://bernalcutlery.lightspeedwebstore.com/kitchen-knives-europe-and-usa-windmuehlenmesserhttp://bernalcutlery.lightspeedwebstore.com/kitchen-knives-vintage
I got into the game too late for the more reasonable priced Forgecrafts :/
Are there other vintage American carbon steel names that are consistently decent? I have a vintage Lamson that is still a work in progress, edge retention is ehh
Are you open to both Western and Japanese style handles?
Sorry Bernard, I should have clarified! I will say one thing about the carbon Misono though...after using soft iron clad carbon knives that seem to rust when you so much as look at them, the Misono Swedish is positively easy to take care of - it's building a patina comfortably without too much effect on tomatoes and onions and the like in the meantime. I still haven't forced a patina on any of my knives with coffee or mustard or hot vinegar etc.
Also, are the Misono...
IIRC @LennyD had a pretty involved thread on effectively this topic http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-gyuto-a-good-budget-entry-level-intro-to-japanese-knives . It's an older thread, but the entry-level range of choices hasn't changed all that much. The 150-250$ or so range is really what's blown up in terms of variety as compared to what was available 6 years ago