There is no single best knife. There probably isn't even a single best knife for you.
Knives are all about the sharpness, and sharpness is all about the sharpening. Really sharp knives handle differently than half-sharp. Usually -- but not always -- when cooks transition to real sharpness, heavy knives lose a lot of their appeal. Reading between the lines, you still have quite a way to go on your sharpening journey. Kings are generally inexpensive and adequate, with the exception of a few grits, they are not very good in the greater scheme of things.
If you don't want a light knife, don't buy Japanese. If you don't buy Japanese, buy German, Swiss or American. There are lots of good brands, as long as you stay on the high end, their blade quality tends to be far more similar than different.
If you can tell the difference in quality between Messermeister, Victorinox Pro Forged, Lamshon, Henckles Zwillings, and Wusthof, you're either fooling yourself or are one sensitive fellow. At any rate, I can't. Of course there are other distinctions like profile, half-bolsters, and so on which may help you form a decision. As these aren't my type of knives, I can't do much of a breakdown for you.
You say you're using "Japanese handles." Which ones? Given the modern trend in knife making, which is towards harder alloys and narrower and lighter blades, one of the more common moves for someone moving up to his first really good chef's is to buy a western handled, western styled, Japanese made knife. But, in your case, you've already said you want something heavy and Japanese knives are comparatively light.
Steel? If you don't take it to work with you -- Idahone 12" fine (aka 1200) ceramic. If you do shlepp it around and expose it to rough handling, probably a DMT CS2, which is also ceramic. Those two are very reasonably priced. You might also want to look at one of the fine or polished Forschners -- or even their fine/polished combination steels. I suggest staying away from anything very expensive -- including the excellent F. Dick's -- because there's just no need.
There's nothing wrong with liking Globals, but they're definitely "old tech." You can buy much better steel (in terms of edge taking and edge holding) for the same money. While I happen to like them okay, it's not a brand I've recommended for years.