+1 on the Kikuichi, unless...
(A) Your default is the French style "gliding" chopping action (as opposed to rock or push cut)[ and/or (B) You really like the Sabatier type blade profile; then (C) go with the Masamoto. You'll get slightly better edge taking and retention with the Kikuichi (not that it matters much for someone using a WE), but the Masamoto has a sweeter profile.
I know you said stainless but if you can live with carbon and afford the extra bucks, think about the Masamoto HC and Misono Sweden. Exceptional knives both. The HC has the same great profile as the VG but gets sharper. In the world of mass-produced yo-gyuto, there's nothing better at any price -- only different. The Misono Sweden is arguably as good. It also gets very sharp, has one of the world's best handles, and let's not forget the dragon
Also, 240mm is significantly more productive than 210mm, and once you learn how to hold a knife correctly it handles as easily.