It doesn't matter anymore but a new thread certainly would have been warranted. You've got a completely different set of concerns than MercSoldier and seem to know a lot more going in. Not many people know much about the level of quality you're talking about, and at the level of specific knives maybe not anyone posting on Chef Talk -- and that very much includes me. If you don't enough knowledgeable and appropriately targeted feedback here, you might consider posting on the Chef Knives To Go Forum, and Kitchen Knife Forum.
You're at the stage of knife knowledge where its common to over-emphasize the importance of particular characteristics of particular alloys. The tendency is carried on the "Y" chromosome, and it's an inevitable part of learning about knives. Don't beat yourself up; but do disabuse yourself.
Unless you're an incredibly good sharpener you won't be able to extract much extra sharpness from White #1, Blue #2, HD than you could from AS, 52100, White #2, or any of the other high performing carbons. And if you are an incredibly good sharpener, you'll be able to get any decent alloy super sharp because you're an incredibly good sharpener.
The whole point of AS is that you get all of the edge taking properties of the other aogami but some extra toughness and corrosion resistance. At least according to Hitachi. But, as I said, overrated. Any awesome alloy in a storm.
Q1: 7" is sort of an oddball length for a chef's knife. Why?
[I've got a 7" Nogent chef's which I bought to use a sort of ersatz deba for things like small fish and quail. It sometimes makes it out of the drawer because it's fun, or because its drawer is very convenient to one block; but it really doesn't see much use. The 10" knives are so much more efficient, and there's no drawback to the extra length for almost any use. So...]
Q1(a): Why not a 10" knife? If you're not already set, it should probably be your first priority.
Q2: Tons of selection in 180mm santokus. Why not?
Q3: Why not a funayuki?
Q4: How do you sharpen?
There aren't many ultra high-end, semi-stainless, shorty, wa-gyuto on the market. You're essentially limiting yourself to Konosuke HD, Yoshikane SK, and Yoshikane SLD. Konosuke doesn't make a knife that combines the basic shape and length you want, but Yoshikane has several.
That said... both of the makers you listed are in the "good as it gets" category. At that rarified level of wonderfulness you're choosing appearance and profile, not quality. I'm not sure what to tell you about either line you won't already know by reputation. "Takedas are very thin and buck-ugly," seems likely to be redundant. I actually do know a little (very little) about Takedas, and will gladly answer any question I can; but only know the Fujiwaras by (excellent) reputation.
Some other "can't miss" choices include Ajikataya (JKI) Gesshin Hide (JKI); Murray Carter (Carter, CKtG, etc.); some of the other knives made by Teruyasu Fujiwara, like his 195mm Nashiji gyuto (CKtG); and, if you like pattern welding and have too much money, the Yoshikane SLD (EE).
Looking forward to continuing the conversation,