I picked up a 240mm Fujiwara Maboroshi gyuto a few weeks ago. Handmade in Japan of white carbon core with a coating of stainless, it's an absolutely superb chef's knife. Granted I've only used it for several weeks, and my other chef's knives are a Wustoff classic 8" and a 10" Shun premier, but I have the Fujiwara sharper than either, and it seems to have excellent edge retention.
It did take a little time for me to adapt to, since this gyuto is in a French chef's knife style and I've only used German styles in the past, but I do like the French style considerably better once I've gotten used to it.
I think that investing in a very good chef's knife, as long as it's properly cared for, is an excellent choice. There's a lot of good cheaper and more expensive knife companies out there, and it really comes down to preference.