I would have to agree with a lot of what Dave said. A 270 sujihiki is the superior choice as far as a slicer goes. I've owned the Shun and the Sab and they are both good, but for the money you are willing to spend you could do much better. As far as carbon vs stainless I never really recommend carbon to someone unless I know them and feel that they are at least a little OCD in their nature. That said if you do want to try a carbon steel knife, a slicer is the knife I would recommend. Since beyond your rub or marinade it will not spend much time with highly reactive ingredients. I would also give a wa handle a try as it would open up your options to a larger variety of knives at that price point.