Well now I've had a good look & think I've almost made a decision, but it also leads me to another question.
I think I am leaning towards the Richmond Artifex 210 Gyuto M390. The main reason is I have been completely drawn into this discussion about the wonder that clearly is M390 steel (I'm an engineer by training, so did a lot of metallurgy back in college.) I think I feel myself being sucked into the world of knife manufacturing vortex.... oh dear..... Plus, I really like the fact that it's made in the USA, and the cost is good. I'll go for the standard handle, rather than the bling handle, which is probably too large for my hand anyway by the sound of it.
SO, the one I am looking at:http://www.chefknivestogo.com/riar21gym3.html
has a review which says:
"the out of the box version has almost no edge at all I would recommend getting the finish version or unless you are a sharpener yourself".
As of course I am not (yet) a sharpener, and this knife in particular will take significant effort to sharpen by the sound of it, I need some guidance.
Firstly, I don't actually understand what the reviewer meant by "the finish version". If anyone can shed any light, that would be wonderful.
And then, the other question would be about this whole matter of edge out of the box compared to what all you sharpening gurus clearly then proceed to do to your knives. I'm hoping for an edge that I can reasonably cook with...!!
I have to be honest & say that I actually am now interested in most of the knives that have been recommended here. This business seems like it could be seriously addictive.... oh dear!
thanks everyone once again