Well, now that Thanksgiving is done and I have gotten to use my knives a bit, I know a bit better about what I would like in a gyuto.
The Yamashin santoku was a very good performer, had VERY little reactivity... after quite a few onions, tomatoes, potatoes, etc. you have to really look to see any change in the exposed steel due to patina. It still looks almost new. That really impressed me for a carbon steel.
The edge itself was fine as well. The ootb edge was very usable after cleaning it with the strop, and it is still just as sharp as when I started with no noticeable change. So even if the edge isn't the best ever, if it is usable ootb then it will be fine. Even if not I can make it sharp.
The length was fine as well and I didn't find myself wishing for a longer knife, so I think a 210mm gyuto should suit me just fine, but I'm still not opposed to a 240mm. I just don't believe I will be kicking myself if I don't get a longer one.
The weight of the Yamashin santoku was fine as well. I got used to the lighter weight (than what I am used to) pretty easily. It balances just behind the pinch, so it moves like I want it to.
The one thing I did find myself wanting was a thinner blade behind the edge. I noticed the width when cutting through onions mainly. It didn't go through as easily as I would have liked. Potatoes showed it a little as well, but it didn't seem as bad. I think my Forschner chef's and Farberware santoku are a little thinner behind their edges. I could be wrong, but they seem to take less effort when processing onions and don't resist quite as much. I think when I sharpen my Yamashins I may try my hand at thinning them a little as well.
So with that in mind, I think I would like something mid-weight with a decent spine, but still thin behind the edge. The smooth korouchi finish gave me no issues whatsoever, so a similar smooth finish would be desirable as well. I would also love it if the steel (in the case of a carbon steel) was as non-reactive as the white #1 Yamashin uses in their knives on the site. I don't know what they did with it, but I'm impressed. lol I like a good patina, so it doesn't have to be almost stainless, I just don't want it leaving dark cuts in onions and potatoes like my chinese cleaver does. Having a balance point around the pinch grip would also be a plus.
So yeah, the Yamashins were good performers with really only one aspect I would change... and it is an aspect I can change. lol So all in all I'm happy with them.
Right now I'm thinking that if I can't go more expensive I would probably get the Buho 210mm gyuto. I'm still waiting for Melampus to tell me about the blade. lol
From his pic it looks pretty thin by the edge, especially with the partial concave on the back side, and it is a beautiful knife.
If I can go more expensive, I'm going for a Goko! lol I think Shaun said in one of his vids the Goko was a workhorse that performs like a laser. I really love the idea of a strong knife that still performs very well. Even if I get the Buho (or something else) first, I will eventually own a Goko! I can't explain it, but it is one of those items that calls to me... and it will be mine! lol