I can chip in here(no pun intended)
I have the Richmond Laser AS Suji in 270MM with a custom Matt DeLosso handle
I also have the Kohetsu HAP 40 Nakiri. with a western handle.
I am a home cook, so my needs and requirements are very different than you guys who work the line each day.
Any one of you puts more use on a knife in a week, than I do in a year.
I have used both knives.
OOTB I felt the edges just needed some refinement.
Both were stropped on a 8K stone, then balsa/compound, leather/compound, and bare leather.
I posted a review on the Kohetsu in the review section. Check it out.
It cuts like a friggin laser, however for you pros, it's a little handle heavy, I wholeheartedly recommend HAP40
but I think you guys should wait for the 240MM gyutos to get here, and maybe the WA handled ones at that.
The Suji is absolutely the finest slicing knife I have ever used. I cut some pork over the weekend. Like Buttah!
It's deep enough for some Gyuto duties in a pinch. So as to versatility the nod goes to the Richmond
Aogami Super is a time honored blade steel, HAP 40 is one of the new kids on the block.
Edge retention? From what I see HAP 40 is the winner.
Easy to sharpen probably the Richmond AS
Oh I could go on and on. Each knife is a great blade that I am glad to have.
All of you have to weigh the pros and cons and make the best choices for your environment.