On actual topic of Takefu made knives, I have 5. I do not care how are my knives labeled, I treat each of my knives the same: as a workhorse cutting everything, but am cutting with care.
I have Takamura R2 Gyuto, which is excellent, did not chip even at original 9 dps. Did come with a tiny chip in the edge which I took out immediatelly with a ceramic bar. Now I have reset it to 10 dps to make it a fair race. I have Petty at 9 dps. No chipping, good edge retention. Cleaned and deboned entire chicken with both, cut things with 10 kg of force, cut crusty bread - all is well. Based on them two, I would buy another R2/SG2 and would buy Takamura again. My only two gripes: only Migaki finish available, I prefer rougher - Tsuchime and/or Kurouchi to aid in food release. No Sujihiki 27 cm which I woulde buy in an instant.
I do have Yu Kurosai Shizuku SG2 Gyuto. Handle is rotated a bit. Tip was not done well. It was ground badly for this steel and this price range. It was sharpened to 13-15 dps. Even that thick, it was chipping a bit! Tsuchime is decorative, leaving most surface flat and does nothing to help food release. Shinogi is high, at about half the blade and food sticks a lot to large kireba. Based on what I got from Yu Kurosaki, I would not buy another R2/SG2 knife nor Yu Kurosaki knife again. I have just thinned and convexed the edge and reset bevels to 10 dps. Now seems better, but needs further testing with this setup.
I did have Anryu Aogami Super Gyuto Tsuchime Kurouchi. First I had 240 mm and it was wavy. Badly ground edge, too, as a result. Returned it after 2 months when they received a replacement. That is the risk of handmade.
Replaced it with Anryu Aogami Super Gyuto Tsuchime Kurouchi 210 mm. Came at 10 dps. Thin tip. Cuts often a tad better than other knives at 10 dps. Chips? Never heard of them. Kurouchi is real and not faked after grinding like on many models today. This one will not be easily removed - I did cut many, many oranges, crusty breads, hard cheese... Shiny parts are scratched. Tsuchime is partially decorative (flat areas are not broken up by ovrlaping hammer marks), but Kurouchi saves the day on food release. Handle is offset a bit from the center. AS patinad in about a week. As any AS, it has Felt Pen @ edge function inbuilt: if not used for a week, one must clear the edge if the knife is to be sharp - few gentle swipes with ceramic rod at 10 dps are needed. Based on this knife: I would buy another Aogami Super knife and I would buy another Anryu (but would check it very carefully immediatelly).
Interrestingly enough, all of these knives have machine made all signitures, Kurosaki and Anryu with the same one. Takamura is even trying to mimic hand chiseling. They are all most likely made from prelaminated stock. But, I do not have issue with pricing of these knives, except for Yu Kurosaki.