Hello Ivan. Welcome to ChefTalk!
I'm presuming that you are looking at the 255 mm Yaxell knives. The length is good and VG-10 in the right (maker's) hand can be either good or bad. Some makers have VG-10 core knives which chip, some make knives with little chipping. Sometimes, knives from the same batch will have different reactions to chipping. With VG-10, it can be a crap shoot.
However, I am definitely not a fan of Damascus.
I don't have a problem with clad blades - I have several Tojiro DP's and have picked up some Hiromoto AS gyutos, but anything Damascus is just in my mind will either end up either lookingh like something the cat just dragged in, or will become a "Queen of the Drawer" - never taken out and used, so that it will not get all scratched up.
Restoring such a knife is a real Pain. Not only do the scratches need to be abraded out, but then the blade needs to be chemically etched to restore the layering effect. And, how many times do you want to do that?
As for belly - I'm a fan of straighter blades, rather than big belly blades.
For much less than the cost of any of the knives you mentioned, if you want a VG-10 edger, you could get a Tojiro DP 240 mm or 270 mm. Or, a Fujiwara FKM is also a good knife, with an AUS-8 blade. Each is without the Damascus effect, and to my mind, more honest as working blades for the kitchen.
Also, with any of these knives, you are going to need to do a preliminary sharpening, then maintain the edge. You will find that these knives will stay sharp longer than European knives, but they are like all knives - they need to be regularly sharpened.
I will make some pitches about sharpness.
To me, it's a simple set of principles.
A safer knife is one where you can best control where the edge cuts.
Control of the knife is based inversely on the amount of effort. Less effort means you have more control. More effort means you have less control.
A sharp knife require less effort to cut. A duller knife requires more effort to cut.
Therefore, a sharper knife (if not stupidly waved around) is a safer knife.
But, it's going to be your money and energy.