Misono makes three stainless lines, UX10, 440 and Moly -- which interests you?
Misono UX-10 -- At about the time when western awareness that Japanese knives were better than Germans, and that Shun and Global had serious issues, the UX-10 hit the market like a bombshell. It was the knife everyone wanted. However, that's no longer the case. A lot of people feel the knife is too streamlined, i.e., not tall enough off the board. A few still find the profile extremely agile. A lot of people find the knife difficult to sharpen. I think a lot of the opinions are more trend than substance -- and that the UX-10 is definitely not for everyone. Even if it suits you to a "T" it's still very expensive for what you get unless what you want is a lot of styling. Excellent handle (Misono and MAC handles are always extremely good), overly stylized profile, decent stiffness, thin enough, gets very sharp, not easy to sharpen, adequate edge holding. Too expensive.
Misono 440 -- I've fooled around with a few of them and think they're very decent, but nothing to write home about. They've been around for awhile but have never generated much action or interest in the US, with almost no internet presence. In the same price range as the Masamoto VG and MAC Pro, without being as good all-around as either (as long with a few other blades I could mention). Too expensive for what you get, but keep reading.
Misono Moly -- The next alloy down from the 440 in Misono's stainless line. As is typical with Japanese makers, the F&F isn't as good either. However, when push comes to shove it's very nearly as good as the 440. In a lot of ways it's probably better than the UX-10, or at least more normal. Whether you lose anything is a lot more dependent on knife and sharpening skills than the "lesser" alloy. A recent price increase pushed the Moly out of the "entry level" class and into the next one up. In my opinion, it's the best choice of all the Misono stainless lines.
Hattori FH -- Very, very nice and very expensive knives. Beautifully made. As good as VG-10 gets. Very good handle, very good profile, a bit flexible, very thin, easy to sharpen, very good edge retention. Not particularly chip prone, unlike nearly all other VG-10 knives. Too expensive.
MAC Pro -- "Pro" is right. Excellent all around knife. Usually very good F&F. Excellent handle -- perhaps the best in the business, very good profile, very stiff as Japanese knives go -- almost western, thin enough, very good sharpening characteristics, very good edge holding, maintains well on a steel. Excellent warranty. Excellent U.S. support. If you have any problem with a MAC, MAC USA will only be too happy to make it right. Don't let the graphics turn you off. If I were buying a mass-produced, stainless, Japanese gyuto, this isn't the knife I'd buy but it's the one I recommend and gift most often. The best choice for your bashing style.
MAC Ultimate -- A way to get the same knife as the Pro but spend more money. It's made from a "better" alloy, but the alleged superiority is one you'll never experience in use. However often you'd sharpen the Pro is how often you'd sharpen the Ultimate, etc., etc.
Blazen (from Epicurean Edge) -- A better, more refined version of the regular Blazen. Unlike the other knives you've mentioned it's "san mai" (three-layer laminated). In this case, the middle layer which does the cutting (called "hagane") is a metallurgical powder which Ryusen (the maker) takes to a high hardness. It's a good enough knife, but many of its supposed virtues are more academic than practical. For instance, the extra hardness won't net you much in the way of keeping you away from the stones, but does make the knife problematic to true on a steel. Good F&F, good handle, adequate geometry, thin enough, reasonable stiffness, very good edge taking, excellent edge holding, some maintenance issues, nice saya. Quite expensive.
If you want to play in this price range, the knife du jour is the Kikuichi TKC. It's been around for some time under another label with nothing but raves. The nice thing about Kikuichi picking it up (and CKTG selling it), is that now it's well supported. Not actually "stainless" per se, but sufficiently stain resistant that you treat it the same. Good handle, very good F&F, very good profile, quite sharp OOTB, excellent edge characteristics, nice feel on the stones, stiff enough, thin enough, no real negatives. More expensive than the MAC, not quite as rugged, but your other best choice.
The right length for your knife has nothing to do with height or hand size. The three most important factors are grip, skill level and available space. Speaking of grip and skills you won't get anywhere close to your money's worth without raising your game substantially.
And... It's always all about sharpening. Sharpening freehand on bench stones is a great way to sharpen. But it's not necessarily the best choice for you. It is a skill which takes time and effort to acquire, and a quality kit -- even a relatively modest one -- doesn't come cheap. An Apex Edge Pro costs about the same thing as a good set of stones, is almost as adaptable and is much easier to learn to use.
Before going any further, let's talk overall budget for stones, knife, board, everything.