I wanted to reply to this on a computer as to my phone :)
I've failed at getting myself to stop collecting knives, so I have a lot more than I need or would buy again. I'll list the knives I have that knowing what I know now through first hand experience/reading and learning about knives, I still would have purchased (good performance, great value, not project knives, not thick behind the edge)
Tanaka VG-10 nakiri - good cutter, light, fun to play with
Shibata Kotetsu bunka - I should have got the gyuto from this line...the bunka is great and fun but too short.
TI Nogent paring - just for the historical value, and I like the handle :)
Gesshin Uraku petty - does exactly what I need it to/bought it to do (be a smaller knife)
Tojiro DP gyuto - it's crazy to me that Tojiro and Cutco exist in the same universe with Cutco costing twice as much for a MUCH inferior knife. It's a good cutter at a great value. I take this with me sometimes when I am prepping food away from home because it's stainless and has an appropriately hygienic handle (I think, for the places that care about stuff like that and are leery of wooden handles). Holds up okay-ish on those really really hard poly boards (that have deep gouges in em, urgh)
Misono Sweden gyuto (the dragon knife!) - a looker for sure :) cuts fairly well, could be thinner I think. I haven't used and sharpened it enough to say more. Can't wait till I get some more patina on it though :)
Moritaka AS gyuto - fun knife, rustic, the flatter blade profile was an interesting change. Edge retention is good. This was a gift but with the USD <-> Yen conversion rate where it was around the holidays last year I would have bought it myself
Ikazuchi AS gyuto - probably my thinnest gyuto. Great cutter, good handle, blade profile is just very useful feeling. Edge retention is good. Goes through dense veg like carrots with relative ease. The little flex it has is probably as much as I feel okay with in a gyuto (doesn't look like true lasers are in my near future)
Masakage Yuki gyuto - fun aesthetic, the wide bevel is not intimidating for future thinning/sharpening (this is starting to be a bigger consideration). Edge retention is pretty decent. There's virtually no flat spot on the blade, and I either still need to get used to the continuous curve of it, or I'm too short to hold this at the most useful angle (am short with a high counter and thick board, have the 270mm)
Itinomonn V2 gyuto - huge handle, makes me feel like a warrior holding it :D it is sooo delightfully thin behind the edge and really does its best to make cutting effortless. Much love for this knife
Suien VC cleaver - I gained a lot of love for this guy after needing to fine dice/mince vegetables for 3+ hours straight the other weekend. It gets very sharp and holds an edge well despite some harsh usage. The weight of the knife helps it keep cutting through foods even when the edge gets a bit worn
I liked that my Yuki and bunka came with what looks to be a waterstone sharpened edge bevel that could push cut tomatoes. It gave me something to aim for as a new sharpener and a better understanding what my bevels should generally look like.
Do-over - would not own any gyutos in the 8inch/210mm size. This coming from someone who was using a 6.5inch chefs knives a year ago. 240mm is a much more useful feeling length, and 270 feels fine too.
Edit - the Nogent
Edited by foody518 - 2/15/16 at 4:45pm