LOL, I love that knife too! Mine's an 8" Ontario in french chef pattern, about 50 yrs old I think. It's a bargain at 5x its ebay price price of ~$10.followed closely by a 10" old hickory.
that jumped to the top of your list real quick didn't it. can't say I blame you.270mm Shigefusa Kasumi Gyuto. Easily my best performer (for now). Just makes it a joy to use.
I also still have a soft spot for my DT ITK 270mm gyuto. Probably my most comfortable knife, and it is the only stainless gyuto I have in my work kit currently, performs great but isn't super thin (still sturdy). Basically it is my beater at work that I don't have to worry about rusting or chipping or bending. I appreciate it being a workhorse I don't have to baby.
This is really tuff for me to give a single answer on. My most beloved is my Kramer. It is basically my dream knife.
I would say my favorites/most used are my shigefusa kasumi 240mm gyuto and Konosuke fujiyama white #1 gyuto.
After that I am really digging my new heiji 240mm suji semi-stainless from Jon, I am digging it a lot in fact.
if I was still working the line everyday it would be my dt itk 240mm aeb-l.
I do not use a chefs knife on the line, just for prep. A 240mm suji has been my line knife for years provided I have the space on the station.Really a gyuto for your line knife? seems a bit large but then again I'm use to small tight kitchens ha. I also got a question what does "heji" actually mean i see it all over the place with different brands is it one brand or does it have a japanaese meaning behind it? just curious