I own the 240mm Fujiwara FKH gyuto (the carbon version), the 240mm Kohetsu gyuto, and the 240mm Goko White #1. For what it is worth.
-The Kohetsu is thicker at the spine than the Fujiwara but thinner behind the edge. It is also more blade heavy than the Fujiwara due to the Japanese handle, this is common. I think the grind and steel in the Kohetsu make it a better performer.
-The Goko White #1 is thicker every where than the Fujiwara, but only just, this is not a German knife
. But the grind is amazing, very little sticking and it cuts like it is thinner than it is. The steel will get sharper, quicker than most anything else on this list, but it will lag behind the Kohetsu in edge retention.
-The Hirimoto, which I have no experience with, uses the same steel as the Kohetsu, is Western handled so it will balance more like the Fujiwara, and is thicker and heavier than any of the rest of these. I think the steel would be an upgrade over the Fujiwara, but the rest is a lateral move.