I'm certain this has been asked before me, but I'm having difficulty finding something suitable and applicable to me (because I'm a special snowflake). I've been browsing the forums for awhile now, and like many here I have an admiration for knives, and I'm looking for some guidance for an introduction to Japanese knifes. I have the necessary materials required to maintain a blades edge, and I've been practicing with my cheap Chicago Cutlery on my whetstones, and I believe it's time to upgrade to a Intermediate Chef's Knife.
With all that being said, I'd like some possible recommendations if possible. I would prefer a knife in the $70-$120 price range, and this is really where my restrictions end. I've looked through many knives on CKTG, and I'm just not sure what I need to look for in the knife, and was hoping someone could guide my search and help one become less ignorant on the subject of- HRC, Steels and Styles of knives. Or at the very least, give a recommendation for a Japanese knife.
Any help is appreciated! Thank You.