Let me add a little to knyfenerd...
Suisun Inox Honyaki:
The Suisun Inox Honyaki blade is made from Sandvik's 19C27. 19C27 is an excellent alloy, but neither is it all that uncommon, nor the "best" stainless on the market. However, after Suisun's done forging, heat treating, and otherwise finishing it, their Inox Honyaki knives are pretty damn good. Is the Susisun IH better than the other good stainless lasers, Gesshin Ginga, Konosuke HH and Tadatsuna Inox? Maybe, maybe not. But if so, it's not because their blades are better. Price aside, there's so much "a little of this and a little of that" that it's impossible for me to go beyond "U pickem." Suisuin IH is a great knife, no doubt.
The Takeda AS gyuto is not a laser. It's almost thin enough, but not particularly light.
The profile is very flat. It's a naturally good push-cutter, but rock chopping and/or gliding require the user to fight the profile a bit. For that reason only, I wouldn't buy it. But that's a very personal preference.
The rustic finish is called "kurouchi," aka KU. Even though the color is very striking, KU is probably better understood as a texture. While coloring can be a natural consequence of the manufacturing process, the black on Takeda AS knives is lacquer. If it's not cleaned off, it will eventually wear off; so, for that matter, will "natural" color from charcoal dust. When the color wears off, the knife will be the same grey as any other carbon, still retaining its texture. Once the color is gone, the knife will require some action on the owner's part to prevent corrosion or harmful oxidation. It's no big deal.
AS is a very good carbon steel, and the best edge-holder among the other white and blue Hitachi YSS carbons. However, AS is problematic to work as a single steel, and most AS knives, are laminated kasumi (two layer, front and back) or san-mai (three layer, two outsides and a middle). The Takeda AS, like all knives made to be sharpened on both sides, are san-mai. Considering how thin the knife it is, it is quite stiff, stiffer than any of the other knives on the list; and that's a benefit of san-mai. Some people, including me, notice that san-mai knives feel damped or "muted" compared to single steel knives. Most people either don't notice the difference or don't care; but I do and dislike it so much that I'm too biased to judge the knife fairly in terms of its overall value.