I would lean towards the HD due to steel as opposed to aesthetics. [Side note: Personally, I take issue with "pretty" knives. I will not deny a performer if it's pretty, but to be quite frank, I hate when a pretty knife performs... I still accept it though. For me, the more plain-Jane the aesthetic the better.}
Hitachi White #1, #2, and Blue #2 have amazing potential, but I don't think they are better suited to you than KonoHD steel. You're not an expert sharpener - you are not even a sharpener, and ultimate edge potential between these steels is not so far that the benefits of semi-stainless are outweighed. IF you went Fujiyama, I would only suggest the Blue #2. This steel is currently out of stock in the Gyuto. Although if you chose it, it's worth waiting for. The flatter funayuki & kiritsukes are available in some of the steels, but I think you & most users, for that matter, that are not caught up in the hype of the funayuki will find the age-old gyuto profile much more user friendly and therefore effective. That said... there are those of whom love less belly - myself included & off the top of my head Jeff in this thread, but said profiles allows less margin for error at the tip and are therefore, in the broad sense, less versatile.
The slicer: I threw that in there because it can be a very useful tool. On the other hand, with a laser gyuto - especially if you went for the larger 270mm - this reco could be considered moot as a Kono HD gyuto is an extremely competent slicer. I was just playing with ideas for this set. If you went there, a low price point Artifex will perform admirably... http://www.chefknivestogo.com/riar27su.html
The bread knife: I think you misinterpreted the handle reco. Point raised was that the Victorinox has 2 handle options... fibrox or rosewood. The Tojiro comes in only one style. FYI: The Tojiro's claim to fame is its unique serration pattern.
Petty & parer: Nothing you have added has changed my opinion. Parer in the 80-95mm range, and my petty reco is a taller 150mm.
I have a Boos' board & they are staples; nothing wrong with what you have. If you want another board, we have a member here, John Loftis of Lonestar, that is a custom furniture maker making boards. He currently has a cool project on the fire that you may be able to get in on if you resonate with Magnus' design... http://www.chefknivestogoforum.com/post23027.html#p23027
BoardSmith boards are the other staple. Stay away from bamboo as they most oft from China of whom utilize cheap adhesives which are quite abusive to fine edges.
DC Bar/restaurant: From working all over the country & beyond, I have a pretty big network, and I have heard pretty good things through the grapevine about LINCOLN @1110 Vermont Ave. NW, Washington, DC (202)386-9200. If you need, I can make a call and get you a full local scoop.
Storing knives: I suggested buying the appropriate sayas whenever available. Custom sayas for the few stranglers can be had for a sum, and/or you can - for cheap - get the plastic Lamson knifesafes or the Forschner magnetics. http://www.chefknivestogo.com/fovimasa.html http://www.chefknivestogo.com/knifesafeset.html