Welcome to Cheftalk K.
Let's just start off by responding to the input you've given rather than asking for more, as the unspoken thoughts you have may just alter themselves in the process.
The Myabi's and Shun you mention all perform respectably for SG-2 steel.
The Myabis are a decent value at the $150 I see the 8" gyuto going for. The hammered finish helps with food release. Nice profiles too.
But The Shun Kaji at $250 is just way overpriced in comparison. Even if it had an engraved Kanji instead of just a decal, as any knife in for $150+should, it is not a better knife and can't justify the extra bill for the faux damascus.
If you want a really nice gyuto, really beautiful faux damascus and engraved Kanji, a far superior cutter to any of the above, there is the Shiro Kamo.
The Takamura Migaki is laser thin and super cutter of course, excellent FF and a nice Western handle.
Another powdered steel knife I'd have you consider is the Kagero. It's SRS-15 steel gets almost as sharp as the SG2 knives, but holds a sharp edge far far longer. Actually, only a good sharpener could make a noticeable difference here in terms of absolute keeness. Another plus for someone just getting into Japanese knives, this steel is not only harder/stronger than SG2, it's also more rugged/less prone to chipping. And the bigger 240mm is even within your budget.
Jon is the man here, and he certainly qualifies as one of the "darlings" alluded to, and just buying a knife from him is an experience. You'd do well to have a talk with him, he has a number of knives that are good choices for you.
I have both the Takamura and Kagero, love them both, use both every night. The Shiro Kamo is a beauty. But for PM steel the Kagero would be my top choice for you.
You have to understand that these knives are not heavyweights, and anyways with the relatively brittle steel you really need to save your old knives for the more brutish tasks.
How do you intend to sharpen the knew knives? I hope you realize that a pull-thru and steel won't cut it here.
Edited by Rick Alan - 8/14/16 at 4:01pm