Don't forget these...
Sakai Takayuki is well respected as the largest knife maker in the Sakai Region. Their knives are reputably known for being good quality at the price, hand made, and delivering the care and experience of 600 years of knife making.
And with 600 years of experience, it means you have the flexibility to learn a lot, and please the masses. This Bohler-Uddeholm Swedish Steel Grand Chef series delivers knives closer to what the Western market is used to. Steel that is more ductile, corrosion resistant and low maintenance.
Ah we have finally arrived at the conundrum with no end, the 240mm gyuto. Those who love a 240mm gyuto will without fail and without any subtlety express their obsession with this particular length of gyuto. With 30mm extra than the typical 210mm gyuto, a 240mm gyuto is a great knife for those with bigger hands, larger kitchens, bigger tasks, larger... you get the point!
A gyuto is already a versatile knife style, at 240mm, you gain even more versatility. And don't you dare tell someone who loves 240mm gyutos that it's too large to slice garlic, because they'll prove you wrong.