I have a Tanaka Sekiso Damascus 240mm Gyuto and love it. Cuts great, very sharp out of the box, just a great knife; my favorite knife so far! It is not a Kurouchi or hammer finished blade like the other 2 knives. And it's out of stock
The Moritaka and Takeda get great reviews and have Blue Super (Aogami Super or AS) steel in their cores, which is a bit better than the Blue #2 of the Tanaka. Both are thin and should cut very well for you.
I would say any of the three choices you list are great! If you want the look of the Damascus, get the Tanaka when it gets back in stock. If you like the black finish (kurouchi finish) of the Moritaka or Takeda, they will have a more handmade/rustic look to them.
IF you are OK with the non hammered look and a Western style handle, there are 2 more to look at:
The Hiromoto AS my mom and aunt have and both love it. It may be a bit heavier than the other 3 since it is a western style handle with a bolster. It uses Aogami Super steel in the core, like the Takeda and Moritaka, but is clad in stainless steel, so you get the edge of carbon steel and the less maintenance of the stainless cladding on most of the blade. The edge will patina and I think it looks pretty cool like that!http://www.chefknivestogo.com/hisakn19.html
Misono Swedish Carbon steel:http://www.chefknivestogo.com/misono2.html
These are a Western style knife with the traditional bolster and handle shape of the european knives.