There's nothing about an 8" chef's knife which makes it less "overkill" than a 10" chef's knife. A shorter knife is better in a small work area, but that's about it. Yes, it "points" (i.e., the point goes where you want it to go) more intuitively, but if you have a good grip that advantage disappears. Otherwise, an 8" knife has more belly, a shorter flat run, will handicap you with large handfuls, and won't stay usably sharp as long.
As far as I know, Hattori doesn't make an FM and never has; but I'm not on expert on Hattori. They do currently manufacture the FH (aka "Forum Knife") and HD, but (again) as far as I know, no longer make the KD (or at least not in numbers big enough to make a dent in the years long waiting list).
The FH is an excellent and very attractive knife, but pricey. It's light, agile and well profiled. Probably as a result of Hattori's hardening process it has less of a tendency to chip than just about any other VG-10 knife. Everything taken together, it's probably the best VG-10 knife on the market. Pricey though.
The HD is a very well finished, san-mai (three layer laminate) with a VG-10 core. It's certainly one of the best of the type and is competitively priced for the type. Good choice, if you like the type.
The Masamoto VG is a very good chef's knife in just about every respect. I'm not sure whether it matters to you or not but Masamoto VGs are not and never were made with VG-10. Current propaganda from Masamoto has it that the alloy is "proprietary." Whatever it is, it's a lot like VG-2. In other words, it takes an edge well, holds it well, and can be routinely maintained on a steel between sharpenings. I particularly like Masamoto's chef's knife profile, which -- except for the dropped tip -- feels just like Sabatier's. Over the years, Masamoto has had some QC / F&F problems with handles on their western style knives. If you decide on a VG make sure you have your retailer check to make sure the handle fits perfectly before shipping. Also, if it matters, Masamoto factory edges can be a bit iffy.
The Hiromoto G3 is an okay knife for the price. Hiromoto's claim to fame is giving you a big-name alloy at a reasonable price, but there's a lot more to a knife blade than the identity of the alloy. Overall, I'd say that it's a lot more knife for the money than Hiromoto's AS but, like the AS, is nothing to write home about.
The Misono 440 is a little tough to analyze. It's a well made, comfortable knife but the world -- or at least the part of it which includes US knife enthusiasts -- has moved on from 440 steel alloys. All things considered, I think a Misono Moly series knife is more bang for the buck -- but the 440s have better F&F. I like Misonos a lot but not as much as the Masamotos.
The Kikuichi TKC is not stainless, but semi-stainless. It's a well designed, comfortable knife with exceptionally good edge properties. When it was sold as the Ichimonji TKC it was something of a connoiseur's choice. Since Kikuichi has taken over it's lost something of its cachet, but is still the same knife -- only much better supported. It's another really nice knife and if your sold on all its virtues you might want to think about the Kagayaki CarboNext, which is very, very similar except a lot less expensive.
In the past, Kagayaki (which is JCK's house brand) had a reputation of shipping knives with incredibly bad factory edges, and JCK's extra cost sharpening service had a similar reputation for being worthless when it came to the CNs. If you can't profile a knife, don't know someone who can, or don't -- at minimum -- have access to a Chef's Choice "Asian" angle sharpening machine, be wary. But if you can sharpen, the CN is beaucoup bang for the buck.
I could help you more if you said a little more about what you want out of a knife. Your current list seems to be western handled, name brands, sold by CKtG for around $200 but there's got to be more to it than that.