I would recommend a Gesshin Ginga 210 Carbon Steel http://www.japaneseknifeimports.com/...-wa-gyuto.html or a Gengetsu http://www.japaneseknifeimports.com/...-wa-gyuto.html
I have the 240 Ginga. While the edge does not last nearly as long as Mario CPM 154 gyuto that I had, it certainly wedges a lot less. It's thin knife (but does not flex) that's very thin behind the edge, so, even when it's not very sharp, it still cuts very well. It has excellent balance in the hand, and very light. It's also only slightly reactive.
I've used a Gengetsu and it's a sturdier knife, but still does not wedge much at all, very solid in the hand, gets sharp and has very good edge retention based on my limited experience with it.
Do you want a stiff knife? Or, are you okay with some flex in the blade?