I agree with Lefty. $200 is a nice target and opens a lot of doors. I bought my Miyabi 7000MC 9.5inch chef's knife for $180, but I think that was the 'discontinued' price. It was a screaming deal, and it took quite some time even on my Edge Pro to thin the edge to what I wanted. I wouldn't use it in a professional kitchen because it's too brittle to withstand the abuse. Getting rid of even small chips takes a lot of time.
There are some amazing high performance knives that are just made for use in a busy professional kitchen at a low cost. The one that comes to mind is the Artifex which comes below the 100 dollar price point. I've now given away two (they were actually begged away from me by people without knife knowledge after they were awed by what a sharp thin knife could do) and have purchased a third for guest use.