I'd stay clear from the kansui dojo and tojiro dp. Hattori and Masamoto vg are both good knives. I am not the biggest fan of vg-10 stainless but that is just a personal preference. It is a good steel especially for the home cook. I've never used the Ryusen Blazen but powdered stainless steels are are very good if done right. I don't like the misono ux10 at all but a lot of people do. I still think the hiromoto is better than all of them and a better price.