Question to the experts here, I've finally had it with my Shuns (I know some like them, but I have a terrible time getting and keeping a real proper edge on them and when I do it lasts about an afternoon's worth of moderate prep).
I've done quite a bit of reading and everything I've read about the Ashi Hamono's is positive. They're expensive, but I have heard that knives made with White Steel are fairly easy to sharpen and supposedly hold an edge extremely well. I prefer a lighter knife, and one that I can sharpen myself and keep sharp without hours and hours of work. I believe the Ashi Hamono Kiritsuke Wa-Gyuto is what I want, but before I put down that kind of money I'm interested in anyone's experience working with one (or a similar Ashi Hamono), in particular anything I should be wary of in terms of maintenance.
I'm also open to recommendations if there is another option in that $300-400 price-range that might be a better fit for my needs? I have a separate knife specifically for fish, and I'm looking for more of a general purpose chef's knife replacement.
Thanks in advance for any comments or suggestions.