VG-10 does not tend to be harder than white #2 . That has to do with heat treating and other intentional actions done to the steels.
I would ignore Alton Brown for now...he's vastly oversimplying and talking to an audience that largely knows and cares little to nothing about material properties. And maybe also shilling like mad.
All VG-10 is is a good alloy steel, with enough chromium to be called stainless. Those alloying elements are going to lead to grain structure size and distribution differences from a fine grained, minimal alloy steel like white 2. It won't support as keen an edge. Depending on heat treat can be 'chippy'. Takes longer to sharpen as most stainless does due at least in part to the abrasion resistance of its carbides, which come from the fact that it's a higher alloy steel. Takes more care and diligence to sharpen to a clean edge. I don't mind because I got into knives and sharpening for this to be a very involved and consuming hobby, but I'm not you.
Did you read Millionsknives above? Sharpening/touching up is blazing fast, a breeze, edge keenness is really second to none. Patinas are cool (though rust is not)
You seem apprehensive enough about getting into sharpening that having an easier to sharpen than VG-10 steel would be worth looking into....but they tend to require some more active maintenance and care.
1. You should get your stones fairly soon
2. Do you pinch grip? I suggested a santoku or nakiri since you feel the Tojiro is too big for veg chopping but then you brought up an old thread about BDL's comments on the matter. If you DO pinch grip and feel like you've given yourself enough time to get used to the Tojiro, yet still don't feel comfortable with your gyuto and you are a good height relative to your counter, then I think maybe ignoring the point about technique and such might be a consideration and to look into a less versatile but small technique/learning curve knife like that (do you take that point about underdeveloped technique so personally that you don't want to consider the other knives even while you are still not feeling comfortable with your current knife which is more versatile?). If a petty, you'll want to go longer/taller but I have no clue what your current situation and preferences are with knuckle clearance.
And - Jon Broida has a good video and blog post somewhere about steel types, mentioning some stainless, carbons, and briefly, PM steels.