Second, I had to look up "adroit"....nice word, learned a new one.
Out of stock at the moment, but a close match:http://www.chefknivestogo.com/ic24gy.html
Another good choice:http://www.chefknivestogo.com/riulst25gy.html
There are some other good choices as well.
You don't NEED to learn to free hand to enjoy the benefits of a thinner, lighter knife.
You DO NEED to learn to free hand (or EdgePro or WE or....) to enjoy how sharp they can get, how long they maintain that edge, how thin you can take the edge, etc.
A thinner, lighter chef's knife (i.e. typically what a gyuto style knife provides over a Wusthof) will still cut better than said Wusthof even if sharpened with the same Chef's Choice simply because it's overall thinner. Should you get the Asian one.....sure, probably will be a bit better.
Now, some knives should never meet a Chef's Choice. Those really hard, super hard.....Hitachi white's, blue's, powdered steels, etc.
But something like the two I linked to would at least be okay with a Chef's Choice.
Not the ideal world, but the knife will still cut better me thinks.
That said, if you want a dissertation on how easy it really is to sharpen:
Buy a combo stone:http://www.chefknivestogo.com/imtwosi1kst.html
And unless you have the most unsteady hands on the planet, you can learn to get the edge back the knife came with within an hour. Then, maintain it with a ceramic honing rod between sharpenings and you'll probably spend another hour every couple of months with the stone.
Basic sharpening is a skill that's not at all hard to learn, nor does it take a long time to learn. Advanced, knife nut kind of sharpening is a life long obsession.