adeason, Welcome to ChefTalk!
The Original Poster ("OP") of this thread, Jpicard, seems to have dropped out of sight after a day after starting this thread (or, at least has not been on-line in the past 20 days). That thread was for a recommendation for a knife block set.
Your inquiry raises other questions, but is just as valid, so here's my take.
I'd like to know about whether you are looking for a general chef's knife, or for a butchery knife, or something inbetween.
First, for butchery knives, you might want to read this thread which was started by Boar d Laze : http://www.cheftalk.com/t/59981/butcher-knives-how-to-choose-how-to-use
Here, former contributor Boar d Laze is asking Daniel at Mad Cow Cutlery about the various types of butchery knives, shapes and their general prevalence in the meat industry. Daniel's answer gives a pretty good overview of the types.
I include the thread, because it is one extreme in the possible answers which might come up on this thread. You should keep in mind that Mad Cow Cutlery is mostly aimed at the industrial market and that financial cost control is a significant consideration to Mad Cow's industrial customers. Thus, nothing "cutting edge" in design or blade manufacturing.
The other extreme is a straight chef's knife, with just occasional butchery. For that, let's ask you a few questions.
Will this knife be used near bone?
What knife are you currently using (that you would mostly supplant with the new knife)? How long is the blade?
With your intended use for the new knife in mind, how long would you want the new knife's blade to be? What range of lengths would you be comfortable with?
Would the $300 budget be strictly for the new knife, or would there be other purchases with the $300 which might be needed as well as the knife (such as a hone, some sharpening stones or a new cutting board?)
Which blade profile are you more comfortable with, a flatter, "French" profile (such as Sabatiers or Japanese gyuto's), or a more pronounced curve, such as a "German" profile?
Hopefully, that will help us get this thread running again, albeit not with the OP's question.