If you're interested in helping someone new knife , please let me know your knifes for purchase, to fill the slot of "main kitchen knife". I'm a busy home cook, but not a pro.
I have budget $150
You haven't specified any preferences, so I'll just leave this generic advice here. Get yourself a Hiromoto in stainless from JCK http://www.japanesechefsknife.com/Page4.html#GingamiNo.3
Hiromoto gyuto in the 210-240mm length would fit your budget and should serve you well.
Worldwide shipping is 7$ and is pretty fast.
Hiromoto knives are great. Never tried the Gingami, only the Aogami, but I expect it would be excellent. Don't overlook the superb CarboNext knives from the same vendor.
Yeah, that's very true. Most of the time when someone asks me what knife they should get I first ask "how do you plan to maintain it?" If you're not comfortable sharpening then the CarboNext might not be your best choice. On the other hand, any knife you buy will get dull eventually and require sharpening. Japanese knives, as a rule, will get sharper and stay sharp longer. But they generally have to treated more carefully and are somewhat harder to sharpen once they get dull.
I think the Tojiro DP line is a great deal. Same steel and HT as a Shun but a bit cheaper. Nowadays I'd rate the factory edge of a Tojiro as reliably very good, right up there with Shun. No matter what knife I buy I always sharpen it before I use it unless by some weird chance it happens to have a great edge. By and large Japanese knives come "semi sharpened", with the expectation that the end user will apply the kind of edge they prefer. But Western users expect the knife to be sharp and ready to go right out of the box. In fact, for many folks the only time they'll ever experience a sharp knife is when that knife is new.