Praise the Lord.
I wonder if I am the only one here who would never look to cooks illustrated for anything knife related.
Here's a little example of their 'expertise' in the Japanese Gyuto
Note their explanation of where the gyutos flatter profile comes from...
It's cool that they liked the Masamoto, (which might be a great choice for the OP if his wife likes lightweight, flattish knives absent of fingerguards with western handles) but it's not called VG10, nor is it made from VG10. It's called Masamoto VG, and the actual steel is more likely VG-5 from what I've read (None of the vendors list the steel type other than to say Hyper Molybdenum Vanadium.
I'm not their target audience at all. I just hate everything Cooks Illustrated / ATK. All their recipes are either simple, best, or ultimate (not really). Their grasp on any of the Asian cuisines is laughable.
Their average customer I guess likes to watch Alton Brown, but wants to cook with the pantry from a Guy Fieri show.
Don't get me started on Christopher Kimball's vermont country boy shtick. He lives in a large suburb city of Boston (brookline or newton i forget)
Get a new cutting board as well bamboo is death to knife edges. You can get a very nice end grain maple board for less than $100.