For bread knife try mine. It's made of AEB-L and I hardened it to 61 Rockwell. I think you would like it: http://www.chefknivestogo.com/riarbrkn27.html
The Moritaka cleavers are fun to use. They're dead flat and they are heavier than the Takedas. I prefer the Takeda cleavers a little over the Moritaka but both are good.
Sugimoto makes excellent cleavers and I would recommend you add one to your collection. Try the Sugimoto #6: http://www.chefknivestogo.com/suchcl6.html
For a boning knife my Damscus Honesuki came out great. The Damscus is beautiful on these knives. I really like them a lot. I think you would enjoy it: http://www.chefknivestogo.com/ridaho16.html
For strops the Kangaroo works really well as does the nano cloth. Both take spray compounds really well and are fine enough to let the sprays do the work.
Phew,,,, I hope that helps.