Grips will be different in balance of the knife. Wa (japanese) style handle will balance toward the blade while Yo(western) style handle balance will be more toward the handle. I like wood handles they feel warmer and feel they have better grip when wet.
Do you want carbon steel blade or stainless steel? Kasumi and misono ux10 are stainless.
If you're ok with carbon for back kitchen I recommend a gyuto, something like: http://www.chefknivestogo.com/sakaiyusuke3.html
If you like stainless this would work: http://www.chefknivestogo.com/shfe23gyco1.html
I agree with Mel, Kikuichi is very nice.
I use 270 gyuto for prep and is not too long. For sushi maki I like to use laser thin gyuto or sujihiki. Thinner the better. 240mm sujihiki is perfect for small work area especially if you have a 270mm knife also on your station. Just have to get 3 knives http://www.chefknivestogo.com/fusu.html
Fujiwara is good value. Let it patina really dark and it will react less with the food you're cutting.
I recall your earlier post about the Doi yanagi and think it is a very nice knife. Since it is yanagi and you won't be cutting bones, get the white steel. Remember to practice sharpening on yanagi.