In general, santokus don't get a lot of love around here. Yes, a chef's or gyuto can do everything a santoku can, and some things better, for those who are comfortable and have the skills. They also got very trendy on a lot of cooking shows, and I think that contributes somewhat to the anti-santoku climate. It's good to stop to consder whether that's a good fit for your needs--it might be, or it might not. You know better about this, or perhaps could elaborate on why you're interested in a santoku so people can give you advice.
There are times when I prefer a smaller board and/or a smaller knife. The MAC is generally regarded as quite good. I recently purchased the Hiromoto AS antoku. It cuts REALLY well. It's thinner than my Konosuke gyuto (which is itself considered a laser). It has a carbon steel core, so it does need some extra care, but most of the surface is clad with stainless, reducing the burden of this care, and meaning there is a much smaller surface area to react with foods. The price is a bit less than the MAC Pro, but both of those are well below your max price. (I have used the MAC Pro, and it was a good knife, but it's REALLY fun to feel the Hiro just glide through food!)