The first one was semistainless steel (SKD11) with a stainless damascus laminate. The second was fully stainless steel (ginsan-steel core with a hammer-finished laminate). OK. Full stainless is better for me.
@HumbleHomeCook had some valid points regarding the price points, though. Can you give us an idea of what you're seeking that you aren't getting from your current Kiya's? He did but and even though spending a lot for a knife may be unreasonable, I feel that my previous less expensive knives didn't feel right. While I like the damascus look, I am fully open to getting a knife without this.
You mentioned you were pretty open on blade length; how big is your cutting board? maybe 18 inches