My Yosh skd is a freckin' beast, literally.
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
A 270 Yoshi gyuto is a bit of a monster. (They run long, and are measured heel-to-tip). Wonder if the 270 hammered has the same oversized handle? This Tamamoku owns.
uh... heiji, kato?
There aren't a lot of great heavy knives that are thin behind the edge for $200 or less. There is more grinding involved, so more costs. It is cheaper to make a laser (thin stock, less grinding) or a chunky knife (thick stock but you don't grind it anywhere close as thin at the edge).
If you can, expand your budget a bit. I am pretty confident you will enjoy a nicely made workhorse. Also, figure out what makers interest you and post in the BST. I did this recently with three workhorse knives and found one of each.
"God sends meat and the devil sends cooks." - Thomas Deloney
I really like my Hiromoto AS as a workhorse. I don't think it's quite as thin behind the edge as you want it, but it's in your price range & with some work on the stones, you can get it there. I find edge retention in a pro setting to be decent, and it's easy to sharpen.
Mizuno Tanrenjo? A few of those have popped up on the BST recently for not much more than your budget
There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be painters.