I cook quite a bit at home and have been using an 8" Chicago Cutlery chef knife.I have only a small sharpening stone and need to buy a steel. I take care of the knife now and have every intention to purchase a good set of wetstones and a steel. I have read up on some different threads here and on some other forums and a couple of knives that I hear about are the Tanka Kasumi and Damascus and the Yoshihiro Kasumi. I read many good things about the Masamato KK but would like to keep the knife cost below $200 as I will still need to purchase a steel and wetstone. My questions are, should i be looking at any other knives? and I have read that some knives ship razor sharp while others do not but some retailers can sharpen the knife before shipping. Thanks in advance.