Thanks for all the suggestions! There are so many choices, it's overwhelming. I'm sure I could get a $60 Tojiro DP and I'd be happy wit it because it would be so much better than what I'm used to. But I want something nice that will last. I've looked at all of the recommendations and now I feel like I'm back at square one with no idea what to get. I've seen several Guyotous that I like and I understand that they may be a better style, just not sure what will work best for me.
To answer a few questions that have come up in the thread:
I do plan to do my own sharpening. I always have and will continue. I've always used diamond "stones", but plan to purchase 1000 and 6000 grit waterstones and learn to properly use them. I also was planning to get a nice ceramic honing rod, but I'm not sure if that's the proper thing to use to maintain these hard steel knives. Any recommendations there would be great.
I have a pretty small kitchen with small work spaces, that might be why I've been happy with the santoku style. I'm not a gourmet chef, but I enjoy cooking good food and I really appreciate a high quality, SHARP knife. I'm (or my wife) typically just cook for ourselves and our 2 kids. Usually nothing fancy.
I've never used a true Japanese knife. I've owned several "Bed Bath and Beyond quality" santoku knives by Henckel (lower end) and similar brands. I've held a Miyabi at a local store, it's the only place I've found that has anything Japanese at all and that's the only brand they have. Unfortunately, I'll have to buy sight unseen.
I use a maple cutting board, I only hand wash my knives, never put them in the dishwasher.
Here are some of the knives I've been considering (before all of the great suggestions from here).
http://www.cutleryandmore.com/miyab...gyhHrXwKtjbHj5hM0Zmhl72IZqbXF8CQBCRoCQiTw_wcB
http://www.epicedge.com/shopexd.asp?id=93724