I assume you've been using Western handled Euro styled knives thus far, or cheap stamped house knives that can be light because they're so thin. What are you currently using and what preferences have you developed aside from aesthetics. It would help to know as well how you use a Chef's knife ITK. What's your cutting style(s)? Do you like a lot of belly for rocking or do you push cut and like a blade with a good flat spot for that, etc.
The choice of blade steels will affect edge retention, sharpening characteristics, corrosion resistance, toughness and so on and sometimes to a lesser degree, the handling or "feel" of a knife.
Blade construction, shape profile, grind geometry, weight, thin/thickness, handle style, and more will affect the handling and performance on the board. IMO the second set of characteristics is what you need to narrow down first, then pick the best steel from those candidates that meets your needs.
Again as an example:
The Konosuke HD 240 Gyuto is a mono steel knife made from a great semi-stainless alloy. It's made from metal stock and laser cut, then shaped (I think this is correct
) It is very thin, and very light (for a 240), with great fit & finish, has nicely ground blade geometry from spine to edge, nice classic edge profile, etc.
The Masakage Yuki 240 Gyuto is a hand made knife composed of stainless steel cladding over a carbon steel center core. It's got a refined rustic look that oozes character. It's thin at the edge, much thicker at the spine vs. the Kono, a middle weight blade w/more of a weight forward balance point, nice F&F, nice grinds but very different than the Kono, nice profile, etc.
They're both awesome performers, but they feel totally different in use, and they look very different as well.
You indicate a preference for hand made and rustic. Even in that style, Mark has Gyutos that are thicker/thinner, lighter/heavier, shorter/taller, flatter/more curved, more expensive/less expensive and so on. This is not even taking the core steel into consideration.
I hope this isn't scaring you. I just want to point out that these knives have many characteristics to consider, price not withstanding of course
The more info you can give everyone, the more you can narrow it down to some great candidates that will fit your needs and wants.