Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
A short answer from someone who's learning: it's not linear.
Slightly longer answer: pick a generic excellent knife, some will say is not the best but it might be ideal for you. Work up some specific preferences with it and either a) enjoy the excellent knife you already have, or b) use the experience to guide your next purchase, which might be more optimal if the first knife isn't a match made in Valhalla.
Floating around some of our vendors for 240mm gyuto in the price range ought to bring up a few that call to you. I kind of like the simple, if kinda primitive, list layout at Epicurean Edge for browsing, but other sites are fine too.
If you are looking at Misono I would steer clear of the UX10 and instead look at the Swedish Steel series. The people I have known with UX10 knives have had a lot of trouble sharpening them. Dragons from the Swedish line are much easier to keep sharp over time.
Economy of means leads to dexterity of will.
Okay - so if i'm reading this right, there's a healthy mix of objectivity AND subjectivity in any given price range. From an objective register, a Misono UX10 might be a good knife, but at that price range, there's plenty out there its equal that are priced for a lot less. Not quite fool's gold, but maybe a fool's bet.
But in other cases, subjectivity rules. It's not as scientificly determinable. This one 'feels' a certain way, another has a different feel. Maybe one holds a slightly better edge, another is easier to sharpen, and a casual user might never notice the difference, and the $20 / $40 difference between them matters less than how it fits to user's hand.
You didn't answer the Ease of Use question completely despite what you may have thought. Here's the question, with items to consider in parentheses:
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
If you answered whether each of these characteristics mattered, people could give you better recommendations because these objective characteristics are unique to each knife. If you don't know what any of the terms mean, you should do a little more reading because they're important characteristics.
And if you don't care to take the time to read and learn, and want to keep babbling on and on, buy a Shun or a Global.
"Don't you know who he is?"
Since you seem so gung-ho about this here's my knife advice, and this is serious, I'm not trying to be a jerk about this. Don't buy a knife. Go to Home Depot, get a Norton double sided aluminum-oxide sharpening stone. Learn to sharpen what you have. Learn some proper cutting, and sharpening technique. Take care of that $38 Walmart knife like its all you can afford. The limitations of the knife should be apparent quickly. You won't destroy a good knife while learning to sharpen. Then go back through this thread, I think that you will understand what people are trying to tell you. I started out with a Chicago Cutlery knife like this.
Also... brevity is the soul of whit.