King KDS 1000/6000 is almost identical in price, so you could take that, at least if you are planning to get some more fancy knives later. (Don't confuse the King KDS with the King KW65. They look almost identical, but the KW65 is smaller.)And Since I have an entry level knife , the Victorinox Santoku , and I have no experience sharpening , guess it makes sense to get an entry level stone .
King 1000 ?
I'll try: "I used to use Forschners. They were the most used knives at the time when I worked at hotel kitchens in Hawaii. Later, I discovered Japanese carbon steel knives, and moved on from Forschner." Implied meaning: Forschners are a solid choice for beginners and/or those on a tight budget.Could you rephrase this? I have a hard time grasping what you're trying to say here...
The Mac could be nice. Also of interest should be the Zwilling Diplôme/Miyabi, harder and better steel yet. Under 200$ you won't find much else towards harder stainless, and I don't know where you have access to buy this, but I'd take a good look around still.