A Hiromoto AS 210mm gyuto will run you ~150 and for another 100-150 you can have it rehandled in a wood of your choosing by one of the several vendors on this forum.
http://www.This Site Not Allowed Her...1gybyadma.html
(Edit: Okay, that's weird. Why is CKTG not allowed? Anyhoo, it was the Hiromoto Adam Marr 210 gyuto custom handled in redwood burl.)
The HattoriFH referred to would be the cocobolo 210 gyuto on japanesechefsknife.com
Gesshin ginga might work, call Jon at jki
If we ignore your need for a special handle, I would also recommend a Ginga Western. I love my Ginga Wa-Gyuto.
You can also pick up a Gesshin Kagero which constructed of powered steel and should have superior edge retention to the AUS-8 in your Togiharu.
I highly recommend talking to Jon at JKI for either of the above knives, he is super helpful a will steer you in the right direction.
If you want to save couple of bucks you can get a Carbonext from Japanesechefsknife.com Fairly thin blade and good bang for your buck.
If looks matter, than you can also pick up a VG10 Hammer Damascus Gyuto which is available through a variety or retailers. The VG-10 should have superior edge retention to the AUS-8 and it has some type of natural wood handle that isn't black.
Korin has them as Togiharu Hammered Texture Damascus Gyutou for $149.99
The better deal is getting one through Yoshihiro on Ebay for $129.99 with free shipping.
I would avoid too a flashy blade in a pro environment. Apart from that a faux damascus makes the blade unnecessary thick and will look unattractive within a few months. VG-10 is a good steel if properly hardened which is rarely the case. Sharpening it isn't always a pleasure.
Originally Posted by Eric