Scott - those are two great suggestions for you.
the Takamura R-2 210 Gyuto: http://www.chefknivestogo.com/takamura.html
is an awesome performer. You can check out the videos on it. The handle is a little on the slender side, but if you pinch grip it's no big deal. Just a great knife.
The Takayuki: http://www.chefknivestogo.com/satadagy210.html
is also a very good knife if you want to try a Wa handle. It's a great looking knife in person if you like a little bling on your blade. Nice AEB-L steel.
Personally, I think the Takamura flat out smokes the Takayuki in performance (and the Takayuki is a good performing knife) - it's worth every single penny IMO.
If you want to go lower in price another great performing option is the Kohetsu Blue #2 210 Gyuto: http://www.chefknivestogo.com/kohetsublue1.html
. If you want to venture lightly into carbon steel, this has a great core carbon steel that's only exposed at the edge. Only this area will patina, the rest is stainless cladding on each side. This steel sharpens just super easily. It will make you feel like a sharpening champ. The handle is pretty basic and utilitarian, but you forget about the handle one you start using the knife
My favorite entry level priced 210 Gyuto is the Tojiro DP 210: http://www.chefknivestogo.com/tojiro-dp-f-8081.html
Out of this list, I'd go for the Takamura hands down.