OK, here goes.
Based on Cooks Illustrated, which is the consumer reports of cooking,
Avoid the Furi, not reccomended. No data on the Rachel Rae
Their "favorite" is the Mac Superior Santoku, $55
The Wursthof Gran Prix (II?), Kershaw Sun Classic DM-0702 and the Global STK mentioned were all rated very highly in your price range. The global "would have been perfect if not for the narrow handle"
Comments on the granton (hollow edged) feature were that they were not truly non-stick, can be sharpened with more care, but once you sharpen into the hollows, the knife blade becomes thinner. CI prefers the standard blade.
Knife sharpeners: I use a steel on my knives each time I use them, without exception. I use the forschner steel, and I paid under $10. The steel keeps the edge straight.
I use the "Ultimate Edge" to sharpen my knives. It is oval, approximately 12 inche long with a black handle. I use this 2-3 times per year as sharpening files down the knife. If I have a knife that is really bad, i take it to the Hardware store in town and they have an excellent sharpening service for under $4 per knife.
Basically, get your knife sharp, and use the steel to keep the blade.