I'm going to assume we're talking Goko and not Goto!!
Both use white steel, both are clad in stainless with a kind of rough(ish) texture. The Yuki seemed a little thinner overall to me and had the better handle. But I was overall more impressed with the Goko for some non-measurable reason.
The difference between the white #1 and #2 is going to be fairly indistinguishable.
Can't help with the saya.
If we're talking about the Tojiro here:http://www.chefknivestogo.com/toshya27.html
That is a true single bevel knife and meant to cut raw fish (and perhaps other proteins). It is not a western style slicer like a sujihiki is.
A sujihiki would be a better choice for western style cooking:http://www.chefknivestogo.com/noname4.html
There isn't anything in the 8 piece set that I think is wasteful.....I use all of the things it contains every time I sharpen.