MJWIT - I didn't mention initially because you didn't ask and because it was out of stock, but I would remiss if I didn't also point you towards the K. Anryu suminagashi 150mm petty. http://www.chefknivestogo.com/kaankusupe15.html
. The KU finish is a 2nd favorite to the Mizu, and it adds a really nice damascus touch from the KU down to the white paper edge. It is a very appealing blade aesthetically. I have the nakiri in the same line, and it performs beuatifully. Fit and finish is very similar to the Mizu and Anryu Hammered lines - nice rounded edges, great choil radius. The handle, much like the mizu for me, is a take it or leave it piece, but handles can be replaced. It is also 25% or so cheaper than the mizu. Yes, yes, I know it is out of stock, but an option nonetheless.
JEFF B - she bakes really well (which is a challenge, since her diet is gluten free). She's good with the knives, but I think that comes out a health dose of fear and respect. She watched my mom (her grandma) cut clean through her nail and down to the bone with an 120 petty. Daughter has got the best claw grip I have ever seen - her finger tips will never be close to the blade!
GLADIUS - Hammered blue is my favorite of his 3 lines. Beauty for me is equally in terms of utility, performance and aesthetics. When people see my knives, their hand usually finds that gyuto or suji first.