If you want a trophy then the big Gude is certainly more impressive. I call it a "bread deba" because it a really thick, heavy blade made for hard, crusty loaves. It's crazy and over built even for that task. The steel has as good of edge retention that I think I'd need for it's given application. I've had it for at least a year and hasnt needed sharpening yet/ still slices paper but granted it did come with an edge from Dave Martell....
Still though the really aggressive serrations means that it doesn't slice softer bread as cleanly as thinner knives with better serrations for that task (like to Tojiro ITK).
I wouldn't want a bread knife made from the MC steel, just because bread knives are a PITA to sharpen anyway and that steel is just going to make things more difficult and burn though more sheets of sandpaper. IMO the slight advantage that you might get in edge retention would be offset by the increased potential for chipping and the extra fuss when sharpening.
I have yet to use a bread knife that I feel is a better cutter than the Tojiro ITK with it's wavy scalloped pattern. It also serves as a good sandwich maker: it can slice the bread, meat cheese, tomatoes all cleanly, the rounded tip makes it a decent mustard / mayo spreader and then it can even cut the whole finished pile neatly in half.
If you want something very versatile and functional, that also has "bling" and knife-rack appeal, then I doubt you can do better (outside of full custom) than an ITK with a upgraded handle. Even with some snazzy wood and nice 3D contouring, this may still be the cheapest option too.
However, if you want something that just awesome for it's pure, unapologetic absurdity, then it's Gude all the way.