I have knives by every company in the original question.
Hiromoto is pretty good. If you want a cool conversation piece or are leaning towards the Tenmi Jyuraku G3 or AS (google cktg they have the AS 240mm in stock...) you probably won't be disappointed. Make sure to ask koki for a nice one if you get the G3 (inspect every knife you get before you use it!) and I would act fast if you are leaning towards Hiro at all as they won't be around for long specifically the AUS-10 which is a beauty and my current workhorse gyuto (very similar to vg-10 in sharpening and performance IMO but my AUS-10 is only a week and a half old). The G3 is pretty similar if a bit better edge retention and a little less burr in sharpening (perhaps those are connected- ie. I suck at chasing a burr). I have not used or held an AS. Koki told me he had 6 left when I ordered my aus-10 so there are 5 or fewer. Hidatool also has a 270 for 5 dollars more if you really like the idea of aus-10
Tojiro are solid. Fit and finish can be questionable but if you are in the states and order from cktg you can ask mark for something nice- though the real deals are to be had on amazon with these knives I have paid as little as 60 CAD shipped for knives (not small ones) thru amazon but you are on your own with the quality of what you're going to get. Also as an aside beware of fakes on amazon.com (the american amazon) there seem to be alot on that site.
Fujiwara are good too- AUS-8 at that hardness is decent- easy to sharpen and retention will still blow your socks off if you've only ever used german steel. I only own a 120 petty in the fkm but they have interesting knives and I'm going to get their 210 yo western deba to replace my lobster splitter. I think the wine colored handles are cool too
To be honest though these are probably my least favourite of the bunch. Fit and finish on my petty is probably the most detestable and these knives are the most asymmetrical which you have mentioned so far. Make sure you research asymmetry in japanese knives, it is important to know before sharpening that most people will recommend that you maintain the asymmetry when sharpening.
I think the G3 is probably worth the price as ginsanko western handled knives are pretty hard to come by, there are only a few that I know of and they tend to run either more expensive (gesshin and I believe Tosho sells a Konosuke 240 yo gyuto in ginsanko) or slightly lower in terms of handle quality (mr. tanaka).
Yoshihiro makes a nicer yo gyuto in aus-8 which is hardened further and I tend to like a little better. The grinds on these knives are nice and the handles are a little smaller but very nicely finished pakkawood. They also manufacture a pretty good lookin aus-10 yo gyuto. Both of these knives are pricey though.
For what it's worth I hear from friends who are working cooks suisin inox don't retain their edges tremendously well. That can be a boon or a bane depending on how you want to look at it.
I also question what makes a professional baby a knife- the price, or the construction of the knife? the material? If you are worried about babying I'd look for something that's going to run you less than 25% of a regular paycheque to replace...
However my first encounter involving my sujihiki and a stainless carving fork taught me a lot about how much you really have to baby a knife as far as actual cutting is concerned (not much)Edited by SpoiledBroth - 5/21/15 at 9:05pm