This one is a western handled chefs knife with a bolster, full size tang, and scales.http://www.chefknivestogo.com/todp21wa.html
This one is Wa handled or Japanese handled. It has a rat tail tang, is lighter overall, and is balanced such that the blade feels heavier.http://www.chefknivestogo.com/todp21pe.html
This is a petty. A petty is a pairing knife/utility knife. The blade is shorter so there would be less knuckle clearance on you cutting surface.
I own one of each manufacturer and they are all good knives. My preference would be between the Tojiro or the Richmond Artifex. Which, depends on your preferences.
The Richmond Artifex is lighter and thinner than the western handled Tojiro, its closest comparison, it has better steel, and is mono-steel construction (not clad, which can deaden the feel a bit, it bothers me some). The Artifex needs a bit of work on stones to get the most of it though. The steel can take a steeper edge than it comes with and if you grind it down a bit it you can get really great performance. Otherwise it is not decidedly superior to the Tojiro.
The western handled Tojiro is will feel very familiar if you are coming from western styled cutlery. It is lighter than western knives, but heavier than many Japanese knives. The steel is quite good, though not as good as the Artifex (IMHO).
The Japanese handled Tojiro is interesting. The Wa handle is often preferred for push cutting, as opposed to rock cutting, and is an easy transition if you are using a pinch grip. If you are interested in making the move to Wa handles there is also a Wa Artifex. The Wa Artifex uses a different steel than the Yo/Western handled Artifex so I do not know which would be the better steel there.
I would suggest you consider whether you want to go with Western or Japanese handles to narrow your choices. Unless you have a specific reason to consider the Tojiro petty I would think a gyuto would be better as a all round chefs knife.
I think noneck was including the carbon steel line up from Tojiro, the ITK line. Carbon steel will rust but it usually takes a keener edge more easily than a comparable stainless, but you would need to sharpen to appreciate the benefit much, also many of the inexpensive carbon knives will be Wa handled...so I refer you to the previous question.
A few other contenders:
Similar to the Tojiro DP Yo handled: http://www.chefknivestogo.com/fufkmgy21.html;
also available as a Yo handled carbon knife: http://www.chefknivestogo.com/fujiwara210.html
The Tojiro ITK gyuto: http://www.chefknivestogo.com/toitkshwa21.html
A Wa handled carbon: http://www.chefknivestogo.com/yawh1gy21.html
Hope this helps some...