Culinary Knife Skills (CKS)

Hey y'all,
Long time student here, first time poster. I had a question in regards to everyone's experiences with various cutlery brands. I see a lot of shuns in the videos and they don't tend to be my cup of tea so perhaps others have different recommendations? Essentially I'm looking for a no-fuss knife that responds well to a Mac ceramic steel and sharpens well on stones. Anyone ever try out the knives at Korin's website in the professional kitchen setting or are those a little over the top for a line knife?