Originally Posted by ChrisLehrer
Carbon or non-carbon? That's the kicker.
I think the OP was trying to say he wants to avoid carbon judging by this, or at least that he may not want to have to have to worry about staining too much.
I'd also not want to worry about it sitting for an hour with some water drops on it.
Being I was recently working with a similar budget, but with a 240 gyuto as my target I know there are plenty of options in stainless, carbon, and semi stainless. Actually enough choices and different little changes to cause a good amount of research and comparison.
I do not have any carbon knives in the kitchen so I can not offer much feedback, but I do have a couple of hunting knives that are and though I have no real problems with corrosion there is some very, very small pitting on the older one (approx 1950-1960 range) but you can not see it unless you look real close or use some type of magnification. It is also highly mirror polished so I do not know if that matters.
Still I have stayed away from carbon in the kitchen I am finding that I believe what is still attracting me to it is more to do with curiosity from the many "believers" claims more than anything else.
This may be what led me to my recent decision on the Konosuke because it was touted to have ,most all the benefits of carbon knives (edge taking etc), but while also maintaining most of the non stain benefits (less worry etc) of SS.
All that out of the way I am sure others will chime in with the normal questions and comments, but until then I would think the OP really needs to question himself and respond as to what he is really expecting or looking for from the new purchase.
Maybe even let us know what you like and dislike about your current knives as that can be helpful as well.
Also if you look over some previous threads you will find lots of recommendations in your price range, and most all of those I have seen and considered are really nice knives that should be really good performers.
Since the Konosuke is the only knife I own in your price range (actually a bit higher but the length was longer too, but it is so easy to talk yourself up in price lol) I really can not offer any first hand information or comparison to other etc, except for this one and it is one seriously nice knife that I would suggest you look into. It is also very different than many of the others that typically are suggested in this range as it is semi stainless, apparently semi hand made, and oh yea very much a laser as well.
Personally I wanted to try something that was as different as possible from my current J knives without having to rethink everything I think I already know that would also allow a good informative comparison. The idea was to solve multiple needs like improving on quality and performance, improving edge retention etc, but also not getting caught in whatever was the latest and greatest fad either.
I offer this experience because I think it may help you to understand that this does not have to be overwhelming (it still can be, but not as bad as your first J knife where everything is so different than the western knives most are coming from where absolutely everything is new and a learning process) if you just make a list of what features and actual jobs are important to you, and then eliminate the ones that do not fit from your long list.
Just take your time, and let the members help you with suggestions, and I believe you will find what your after!