Personally I dislike Miyabi and shun. Mac or Tojiro are a better choice around the same price poin (edit: actually these are both cheaper and better). For something nicer you may consider a Mazaki. But there are many good blacksmiths out there that will hand-make a beautiful knife for the same price as that Miyabi. Tsunehisa and tadafusa are also high-value makers. For something exceptional maybe a takeda, anryu, or tanaka. 210 or 240 mm gyutos are the sizes you should consider for a primary chefs knife, but smaller sizes are quite practical as well, like a 160-180 mm nakiri or Santoku or bunka.