Funny this thread was just revived, I just used my Wakui kasumi 240 w2 gyuto for a full day at work for the first time in about 2 months and I was blown away. I was planning on selling it but I thought I'd give it one more chance and it just changed my mind.
Three days ago I rec'd a Toyama from JNS and was swooning over its performance but I've gotta say, the Wakui is really comparable performance-wise. My three knocks on my Wakui are it's food release (but hey, it's thin), it's only average edge retention (W2), and I just think the damn thing is kinda ugly (...). However, it feels so smooth and confident through product that I'm pretty sure I'm going to hold on to it as my one thin knife option.
The other knife I've used that was similar to it thickness-wise was a Konosuke fuji W1 and the Wakui outperforms that knife and for about half the price.