I would only spend more than maybe $60 on a bread knife if it really caught my eye or I baked or sliced bread all the time. Otherwise a forschner or cheaper will serve you just fine.
The bevel on this yanagi was flattened and sharpened by Marko many years ago. I have never gone less than a 5k Naniwa on this yanagi. That being said this is a professionally used and sharpened knife. Definitely not a drawer queen! The bevel is nice and flat and the edge is still very sharp...