The Hattori FH is a thin, fairly light, single steel knife. However they managed it, Hattori seems to have overcome the problems most manufacturers had with VG-10, whether san-mai or single steel. The FH takes an excellent edge very easily, holds it well, and is NOT particularly chip prone. (BTW, easy edge taking is typical of VG-10, it's the usual chippiness which is worrisome.)
The knife is thinner, a bit lighter and somewhat more flexible than your MAC -- or, at least it would be in the same length. As it happens, MAC Pros are less flexible than most single steel Japanese yo-gyuto.
F&F is excellent, aesthetics are excellent, the handle is excellent, all other ergonomics are very good to excellent. The profile is typically French, very versatile, but not quite at the same level of excellence as the Sabatier / Masamoto profile. The FH is top of the line in every respect and is priced commensurately. It's expensive but -- all things considered -- good value.
The Hiromoto AS is san-mai (three layer laminate) with an AS core. Some people -- me among them -- don't like san-mai knives in general because the knives have a damped feel on the board. To give that some context, something like half the people who've compared san-mai to single steel even notice the difference, and only about a third are unhappy about it.
The primary benefit of san-mai construction is not to the consumer in terms of performance but to the maker in that it's somewhat less expensive because of the lower failure rate. In the case of the AS, it allows Hiromoto to use Aogami Super -- which is fairly expensive -- as the jigane of a mid-priced knife. That said, don't overrate the importance of AS in this knife. It's not going to make much of a difference in your life compared to any other quality steel. You won't be able to get it much -- if any -- sharper; and your edges wont hold much -- if any -- longer. The AS is a popular and well liked knife, but based on my experience it's nothing special.
The AS is neither particularly thin nor thick, neither light nor heavy for a knife of its type. San-mai knives tend to be a little less flexible than knives of similarly thinness. F&F is average, the handle is long enough but quite narrow. It's "bang for the buck" comes in terms of the identity of the jigane; but I think that's more prestige than performance. Otherwise, I'd rate it as an ordinary knife of its class, with more minuses than pluses compared to the similarly priced MAC Pro or Masamoto VG.
Assuming you're already a good sharpener -- which is a lot of assuming -- if I were looking for another yo-gyuto and bang for the buck was high on the list of what I wanted, I'd probably go for a Kagayaki CarboNext.
The Richmond Ultimatum is an entirely different knife altogether. At 3mm thick at the spine, and at 7oz, and quite robust. It's not exactly a "mighty gyuto," but is darn close. Call it medium-heavy. Setting aside the 2-1/2oz weight loss which comes from it's wa machi and tang, it specs out very close to a modern Sabatier or Wusthof Ikon (about 9-1/2oz). It occupies the same, "one knife to rule them all" niche as those two.
The Ultimatum and Sabatier share the same great profile, but the Ultimatum has a highly convexed face which makes it more "non-stick" than a Sab -- at least for a right hander. As a lefty, I don't find that the convexed right side gets in my way at all but (a) might for people who don't have the same action I do; and (b) doesn't do me any good either. If I were right-handed, I'd consider it a big plus.
The convex geometry seems to have been laid in by hand and the knife has some tool marks on the blade. You may or may not find them a sign of poor F&F, charming evidence of semi-custom hand work, or whatever. I've seen speculation -- based on the tool marks -- that the knives are "overground," and I can see why someone might reach that conclusion. However, my knife was correctly shaped and without any under or overgrind.
Otherwise, fit and finish is exemplary in all respects: The handle is well fit and sealed, the spine and back are nicely crowned, the factory edge is excellent, and so on.
Given that the Ultimatum is not the thinnest knife in the world it takes a very good edge. The 52100 alloy seems to be very well hardened for the task -- sharpening is easy, feel on the stones is excellent, edge holding is excellent, and the knife can be profitably maintained on a steel (very useful for a knife which gets abuse).
Only time will tell, but I don't think I'm going to be reaching for one of my Sabatiers as often I used to -- at least not for practical reasons. But in the same terms of sheer practicality, my Konosuke lasers will still see plenty of action.
Look. I've got a bunch of great knives, and choose between them more on the basis of whim than anything else. If you're looking for usability above everything else, before you fall in lust with an Ultimatum, there's the threshold question of whether or not you want a knife of the type. If I were moving onwards and upwards from a MAC Pro and had to choose between a very light knife as my go-to gyuto plus something else for the heavy-duty stuff, or a do-it-all like the Ultimatum, I'd go thin and light. But that's me.
If you aren't already a good sharpener and/or don't have a really good sharpening kit, I'd start with that. Knives are all about sharpness.