You could also ask Bernal how often they do some sales/promotions. I only knew to follow their Instagram fairly recently and thus caught the tail end of their 'Shirogami Appreciation Month' in August which discounted their stock of knives using Shirogami/White Steel.
It's hard to list a 'best' because that kind of thing is personal. We can give suggestions for 'very good of a certain type' and hopefully some of those types match up with you
There's a laser dimensions knife (Ikazuchi) that is stocked at Japanese Knife Imports right at $200 for the 240mm, but you would have to pay state tax for that one. A touch over 5 ounces for the 240mm, very agile, good edge retention, but maybe might run light for your preferences. Especially considering that you tried out the metal bolster Tadafusa.
A great contender for pure performer is the Itinomonn 210-240mm (I think only the 210 is in stock right now) from Japanese Natural Stones. Though this and the Wakui might be similar? I really hope you can check out and possibly mess around with any of the Wakui's at Bernal, looking at the extreme taper to the edge and seeing how it feels to you. And ask about when people tend to choose a knife like Wakui over Tadafusa and vice versa.
I like the Misono Swedish Dragon for the bling and the more familiar western knife feel. Note that it's fully reactive, whereas the Tadafusa, Ikazuchi, and Wakui/Itinomonn are at least stainless clad, and you'd be dealing with patina management. This will run a bit softer in the steel than the others mentioned thus far, has a really nice profile, is something of a middleweight for a western-handled knife (subjective categorization), and sharpens up quite easily. The Ohishi knives stocked at Bernal are others that would that more familiar feel.
If you like your board and it's doing what it needs to then I wouldn't worry about it for now.
I would suggestion doing walking/mincing with as little pressure as you can with one of these knives. The edges can be thin enough to actually stick into the board, then twisting/torquing on that is not going to be great for edge stability and retention (yay touch-ups!). And this'll come with the change in knife profile (shape) too, but motions like forward push cuts are going to feel more effective than a rock chop.
I don't have personal experience with the Ohishi brand stones, but if the Bernal guys use and stand behind it and the price is good, then go for it. My starting stones were a set of Beston 500, Bester 1200, and Suehiro Rika 5k - all soaker stones, but have gotten loads of random other things since.
Once you get some sharpening experience under your belt and have a stable edge with fresh steel, then your more frequent maintenance is probably going to be light touch ups on the fine stone, a quick routine. And the frequency of which is really going to be on your usage and sharpness standards :3 Though you actually have the option to just send stuff back in to Bernal periodically (dunno the $ rates). Or, do they do sharpening classes? That could be really fun and helpful.