I'm full up at the moment but I want to chime in and say that, in general, people really should be more open to partial tang westerns. Takamuras have taught me this. A full tang is unnecessary in a chef's knife IMHO. You don't need to baton hardwood, you need to cut food. Partial tang western is the way to get the feel of a western handle and the balance of a wa-gyuto, and it is a terrific combo. All the more so with S. Tanaka's grind, ginsan, and affordable price point.
Metal Master used to sell those partial tang western handle Tanaka 240. Haven't seen one in a while. The Nashiji finish was more rough than the K&S. Several students bought them with western handles. That's a fair price on a good knife someone should jump on it.
Also, if there are any lefties out there, I can add this lefty bias Okubo nakiri for $75. Knife used and the bevels were cleaned up of most low spots. Comes with shi han edge guard. Not sure which one is more enticing, the rectangle or edge guard.