There has been some contention over an over grind issue with the moritakas. Don't know if this is still an issue.
I actually bought a 210 moritaka from cktg a year ago and I have no problems with the grind.
I do find it a very flat knife more in line with a nakiri than a gyuoto, that puts me off considering a 240. Just my personal preference.
Other than that very nice knives, thin, light and good steel. Easy to sharpen.
Konosuke HD2 is a very well thought of line of knives.
I have a 270 suji and like it a lot.
I'm sure you'll get plenty of other recommendations.
I just get the feeling here in your case that you should talk to a chef who really knows Japanese knives, that of course would be Jon at Japanese Knife Imports.
That didn't take long, pros don't fool around I guess. As to your petty, the one you have picked out is a great choice if this is going to see some heavy use as Blue#2 holds its edge well, and sharpens up nicely like AEB-L.
it does have some eerily similarities.. /img/vbsmilies/smilies/biggrin.gif . this one is a laser out of the box. won't be using it at work till I get some new cutting boards. /img/vbsmilies/smilies/chef.gif
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