Don't forget these...
akai 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.
With the recognition that White steel is a superb choice for edge sharpness and ease of sharpening, the Tokujyo Supreme line from Sakai Takayuki features a White steel (Shirogami) #2 core, clad in soft carbon steel. This is among one of the higher end lines offered by Sakai Takayuki as it even has the popular kasumi finish.
Perhaps the most often seen and recognizable by non-Japanese kitchen knife users is the yanagiba. Traditionally single bevel, this is the knife you'll immediately notice when going to a sushi restaurant and are wondering what that long sabre like knife the chef is using to prepare your sushi.
Now yanagibas can be purchased in lengths easily exceeding 270mm, but this is a little baby at 210mm. Nothing changes, still intended to be used in one single draw motion. But perhaps this is the knife for you if you buy your fresh fish for sashimi already portioned and just want clean cuts for something like a ceviche.