I have a Kochi KU V2 240 Gyuto (the old one, not the new stainless clad) and I love it. I love the grind - how thin it is behind the edge, how it cuts so easily through almost everything. I love the wide bevels and how easy it is to sharpen, thin, and maintain. And I love how stiff it is and how it doesn't flex.
All this love and I still want to try something new. In particular, I'm curious about Heiji and Shige. And maybe a DT ITK (does the AEB-L really sharpen like carbon?) or Marko.
I'd love to hear from people who have used both the Kochi and one or a few of the other knives - how do they compare?
If it matters I'm a home cook and I work with a lot of veggies. And I do have a CCK 1303 that I've thinned a good amount. Even though I like how it cuts I'm not a big cleaver fan.