I've read through the many threads about Japanese knives, and while they've been very helpful in many respects, I think the question I have hasn't really been answered yet, perhaps because my question is more basic than many of the posts. I am married to a very avid home cook, who is not formally trained as a chef but is pretty adept for an at home cook, he's been cooking pretty seriously for most of his adult life. I would like to purchase a Japanese knife for him for a gift. I know that he would want steel and not ceramic, and either a santoku or a chef's knife -- he's looking for something that will be his "go to" knife for everyday use. I'd like to stay in the $150-200 price range. He's right handed. While he's not a professional himself, he is very meticulous and he'll definitely maintain the knife properly...he already has our current knives professionally sharpened, etc. That being said, however, I know he would prefer knives that are somewhat "low maintenance" -- he won't want knives that are easily prone to rusting or oxidation. Given all of the above, I think I'm after a 7" or 8" chef's or santoku steel knife. I've been looking into many of the usual makes...Misono, Masahiro, Shun, Global, Mac. But there are so many choices. I discovered this forum and was hoping that with all of the expertise here, I might be able to get some recommendations for a well built Japanese knife, which will be both very sharp and hold its edge well, but which won't readily show rust/oxidation and is otherwise easy to maintain. Any input would be very much appreciated!