None of them.
I get an itch to buy a Hasegawa or Asahi every so often, but I never end up checking out. I always wind up saying, "What will this do that my current boards will not? What will this do better?"
Haven't come up with an answer yet.
If you're not sure about Sani-Tuff, buy one of...
I use Sani-Tuff boards and really like them. I've got two of the 15"x20". They don't catch edges too bad, but IIRC, they aren't as soft as some of the other rubber boards. However, I haven't noticed any unusual dulling.
I'd buy them again. Especially if they were the only ones to make the size...
I've done rib roasts the past couple of years. Longer is better, and I'd pick a more rigid knife over something flexible. I used a Gihei Blue 240 gyuto, which felt nice, but was too short. Currently in the process of making a 360mm slicer for prime rib and briskets.
From the choices presented...
Spyderco's Gayle Bradley folder might be one to consider.
M4 steel, several features are designed from a "hard-use" working perspective.
This video is about the GB1, but some of the features being discussed live on in the GB2.
I've got a Kohetsu (Tadafusa) SLD 180 gyuto that I really like. Have had it for a little over a year. If it's just a little bit of cutting, I'm probably picking it over other options.
ZDP is just D2's bigger, harder brother.
Oversimplification incoming...
ZDP and D2 are essentially just iron, carbon and chromium
ZDP and D2 are both high carbide volume steels
Both ZDP and D2 have enough chromium to be considered "stainless", but neither really are because most of the chromium...