Metalmaster has blue 2 Tanaka damascus for 130$...great knife, reputable vendor.
This knife is carbon (will rust) so may be best to fill out the "which knife should I buy questionnaire" as that may give you better suited options.
And Welcome to KKF
LOCATION
What country are you in? Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Japanese Chef knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle
What length of knife (blade) are you interested in (in inches or
240 mm
Do you require a stainless knife? (Yes or no)
Yes and no. It could be a mix of both
What is your absolute maximum budget for your knife?
160 USD$
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Meat (without bones), vegetables, a good all around
What knife, if any, are you replacing?
A 6" Kyocera ceramic Santoku
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
The commons used
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
More comfortable, longer
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Damascus or good pattern blade, wood handle,
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not too heavy
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
A good all around
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Long edge retention.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthetic but can add a wood or bamboo board
Do you sharpen your own knives? (Yes or no.)
Not for now
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I could
SPECIAL REQUESTS/COMMENTS