You might want to take a look at this thread from the past in ChefTalk - it features a query FROM (and not directed to) BDL.
Daniel from Mad Cow Cutlery gives about the best overview of butcher cutlery I have ever read. The entire thread is an eye opener - and could stretch your perceptions of what can be used.
Note that what's being described is strictly for commercial and industrial use - which means that it's not just what works on the shop floor, but what's economical.
As for the Al Mar Ultra-Chef honesuki, I have not handled either one of the two models (wood handle or all-metal). But I did buy as an impulse item a 210mm Al Mar Ultra-Chef Damascus gyuto, with Cocobolo handle scales. I was not particularly impressed by the fit & finish, but I figured I needed at least one "Drawer Queen" - and I bought it at auction on eBay for about 40% of list price.
Personally, I have a MAC honesuki - strictly right-handed (as I am) and asymetrically single bevel. In my case, I was looking at the low end of the market and narrowed my choice to the Tojiro DP, the MAC and the Richmond Artifex. I chose the MAC over the Tojiro DP because the MAC uses a moly steel which is probably tougher when the (inevitable) impact of the blade edge hits bone - and I did not want to have that edge in VG-10 steel. I also chose the MAC over the Artifex because the MAC has a bolster and the Artifex does not - and I did not want the handle to have any forward crevices to trap grease or residues. And finally, I bought the MAC by winning an eBay auction and saving about 40% over the general MAC price of $115 (as most of my friends and family would tell you, I am frugal, if not cheap)..
Hopefully, the above thread and my ramblings will give you some precise info.