I bought the HC over the CT just from all the positive reviews around the various forums. I don't know if it's the absolute best bargain per dollar, but it had everything I was looking for and the performance has been just awesome. I don't baby my knife, it's a tool. I mostly push cut, but I'm not above doing the rock chop across the board for herbs or the like, and despite that my VERY fine edge holds up quite well. I've been super lazy and I haven't touched up my edge in months (not even a strop or anything) and it'll still push cut through a few slices of tomato stacked on top of each other. I cook at home for 4-6 people about 3 times per week. I thinned mine a bit, but to be fair I didn't really use it before I put my edge on it. The steel is a bit on the reactive side, but it takes an edge very similar to how fine I used to get my old white steel Tadatsuna. I love the edge profile (not too flat, not too curvy) and the thickness was just what I wanted (not crazy laser territory, but not wedging in anything really either). If you're looking at the Masamoto western carbons, you might want to give the Suien VC gyutos a look over at JKI. They look to be pretty darn near identical profile-wise and the VC cleaver usually gets pretty good marks for steel performance. Food for thought, but I love my Masamoto HC.
As far as comparison vs the CT line, I can't help you there.