Sounds like you want thin, stainless, western handled and not over about $300 for the gyuto. I would go with Gesshin/Ashi at Japanese Knife Imports (Jon is great to work with). The steel takes and holds a very nice edge and it is very easy to sharpen. I recently sharpened one and the edge was free of burrs after the 1k stone. It was a thing of beauty. The fit and finish on the knives is very, very good. If you don't mind going a little less stainless, I might opt for a Kikuichi TKC from Chef Knives to Go or CarboNEXT from Japanese Chef Knife.