The Tojiro Shirogami is arguably one of the most reactive knives on the CKTG menu; the reactivity you are experiencing should be expected.
Your comment, "...and most likely use a rod or other contraption when at work."
scares the hell out of me. First, steels don't sharpen... they only straighten or true
deformations at the edge of the edge, but what scares me is this other contraption.
I would have to assume you are talking about either a mechanized grinding wheel like a Chef's Choice or the hand-held V-edge pull through garbage that you get for free when you spend over $75 on a knife somewhere. Please don't destroy your knives on those...
Knives are useless tools dull; learn how to sharpen. You're already 5 years deep; it's a necessity. Here's your STONE SET.
Skip the steel, and go with a strop
as it's double duty. They can allow refinement beyond your stones in less expensive options, and they work to true your blade as a steel would but w/o degrading your high grit finishes.
You mentioned somewhere in there about a boning knife & a Honesuki. Don't waste your money, dude. A Honesuki is a niche profile that is silly task specific. Yes, it's fantastic at boning birds, but so is a boning knife... either straight or curved. You're on a budget, and the concept of two boning knives, a knife you will most likely use least out of all your set, is nonsensical. Down the road, you start collecting knives - go for one, but it's like buying a Gyuto & a Nakiri... too much redundancy for a budget minded set.
Regarding the Koishi's... what insight are you looking for? Very hard Kato-san hammered tsuchime stainless-clad AS. Their Bunka
actually fits your 7" gyuto idea quite well while I still think it's way out of budget.
Overall knife recos, I think this thread is past, but if you can make it fit into budget consider integrating the Kikuichi
into your purchases.