Funny about that, especially since I don't own a MAC of any kind and never have. I think the MAC Pro fits comfortably within a group of half dozen or so knives -- as a knife that's at least very good in every respect with a few standout features and a few minor tradeoffs. In total they rank pretty much as equal, except that the MAC's standout features -- handle, stiffness, US support, and 25 year, nearly unconditional warranty -- tend to matter a great deal to American users.
IMO the Sakai Takayuki is just as good -- the minor tradeoffs being the Grand Cheff is a little easier to sharpen and perhaps capable of an RCH more ultimate sharpness, while the MAC has a better handle (love that handle!) and is stiffer. The big difference is the US support. With a Sakai Takayuki you must go through the seller; with a MAC it's MAC USA, and you just can't beat MAC USA for service and support.
From what I've been hearing about the Kagayaki VG-10 it's the value leader right now in good Japanese knives. The handle is a bit on the small side both in width and length. But F&F is supposedly very good for the price, geometry is about what you'd expect, and I don't think you can get an all VG-10 blade for less money. That said, if there's a problem -- not that there are many -- you're at Koki's tender mercies. He's great most of the time, but occasionally he can be a bit of an [orifice].
Warranty and support aside, the choice between JCK Kagayaki (by reputation), MAC Professional, Masamoto VG, Sakai Takayuki Grand Cheff, and Togiharu G-1 is pretty much a "U Pickem." They're all terrific exemples of the qualities which make a stainless, mass-produced, Japanese made, yo-gyuto preferable (if that isn't qualified, what is?) to a stainless, mass-produced, German (or US, Swiss, or...) made chef's knife.
It's unlikely I'd ever buy a stainless knife, and if I did, I'd likely spend the extra bucks for an Ikkanshi Tadatsuna. But if I did buy one in this particular extended price range -- it would go all the way to the top of the range with the Masamoto. Masamoto yo-gyutos have the same magic "let's go to work, boss" quality as old carbon Sabatiers -- at least to me. That reason; because I don't mind a little flex; and because I'm willing to sacrifice the outstanding positives for a total absence of negatives, are enough to put up with the lack of US support.
Of all the knives in that group, I most often recommend MAC because I get asked for recommendations alot, and MAC's never blown up in my face. Yes there have been problems -- two bogus handles to be specific. But considering I've "sold" more than two dozen, that's very few problems. And, MAC USA took care of them promptly, cheaply (actually for free, but I didn't want to spoil the alliteration as with this paranthetical remark), and cheerfully. MAC USA's commitment to support is even more amazing when you consider that one of those problem knives was sold an English e-tailer to a Danish buyer.
PS. Whatever you buy (or anyone else buys), if you don't already have them buy an adequate sharpening kit, storage, and board.