I'm continuing to clear off my knife rack.
1) Miyabi 7000MC Santoku. 180mm length with ZDP-189 steel. You should try this knife just to feel what ZDP-189 is like. A home cook could probably go a few years without having to sharpen this thing as long as he uses a wooden board and doesn't slam-force chops. It is asymmetrically ground (like most Japanese knives) with asymmetric bevel. I have set a double-bevel on both sides and the edge stays scary sharp forever. I just touched the edge up on my Edge-Pro. I would actually keep it but I just don't like the handle. There are fine scratch marks on the stainless cladding. Zknives did a review of this knife a while back.
$100 bucks shipped CONUS.
2) Tadafusa Nakiri with hammer finish. SLD semi-stainless edge with stainless cladding. This had a very rough fit and finish from the manufacturer. I took a very very rough stone (200 to 300) and took the sharp edges off the spine and choil, but I didn't smooth it out any more than that. Thus, the rough scratch marks. Easy to sharpen and a tough little nice that you won't be afraid to slam down on any cutting board.
$40 shipped CONUS.