HD2 versus HH is different steels. HD2 is a semi-stainless tool steel. HD2 will hold an edge better, but is not as totally stainless as HH. Can't recall if I've heard what HH uses as a steel, but it reminds me of 19C27....a good stainless steel.
Misono Swedish is carbon, 440 and moly are both stainless. I like the Moly Misono's....or did when they were a better value. Never tried the 440 series though.
On the wa-petty's, my preference is 210mm.....among my most favorite knives is the 210mm wa-petty from Suisin
Of the one's you listed, I'd pick either the HD2 210mm or AEB-L Laser in 210mm.....both outstanding knives.
For the gyuto, of those listed....the 240mm Laser....but it's a laser, so please understand that before pulling the trigger. Very thin knife.
I don't use or recommend a honing steel, can't comment on that one.
Wait for this to get back in stock:http://www.chefknivestogo.com/nubatamaume1k1.html
I prefer the Nubatama, but the Bester isn't far behind.
and the Suehiro Rika:http://www.chefknivestogo.com/suri50grst.html
Need a strop...no. I don't use one. I do strop on felt to remove burr's, but even that isn't NEEDED. You can strop on the Rika to remove the burr, or newspaper, or pull through a cork/rubber/etc.