Which Masakage Gyuto(s) are you comparing to the Moritaka? As far as OOTB edge sharpness, every single Masakage I've handled (about 8 so far) has been very, very sharp. They have one of the best OOTB edges of any maker I've seen thus far. I'm a huge Masakage fan - I just love their knives. Moritaka makes a great knife as well, but they are going to be a bit more rustic with the Kurouchi finish and not quite as polished OOTB. If you are looking at the Masakage Mizo line, I would step up a notch and look at the Yuki line - stainless cladding, better performance, just a nicer knife all around.
Please not that the edge profile of the Kiritsuke is going to be MUCH flatter than the Gyuto - best for push cutting and chopping. If you like to rock chop, a Kiritsuke might not be the best choice. A 240 Gyuto will have a more versatile profile for performance lots of different tasks ITK.
As far as sharpening, you should be able to strop or even use an Idahone fine ceramic rod w/gentle strokes (2nd choice) and keep your edge very serviceable for quite some time before a full sharpening is needed. I've had my Yuki Gyuto for over 9 months now and haven't done a full sharpening yet. This will give you ample time to get a stone or two and practice on your other knives, etc. before going for it with your new Gyuto. Sharpening and edge maintenance is an integral part of the high performance knife experience - learn to do this well and you'll always have sharp knives in the kitchen