You're giving me a lot of leeway which makes it difficult to narrow down our huge selection.
If you want a stainless knife try the Konosuke HD2. It's thin, hard and light. Really fun to use and has a little belly so you can push or rock the knife:http://www.chefknivestogo.com/kohdwa24.html
Check out the customer reviews at the bottom of the page to get a feel for the knife.
Takeda's knife is one of our best selling gyutos. It's big with lots of knuckle clearence and it's thin and uses excellent carbon steel called aogami super steel. It's reactive but easy to maintain. Just wipe it dry after you use it.http://www.chefknivestogo.com/tagyas24.html
The Takayuki hammered is an excellent knife. We just got these with wa handles and I really like them. Lots of bling and good steel:http://www.chefknivestogo.com/satadagy240.html
I have about 20 other knives that might work for you so please feel free to ask follow up questions. Hopefully some of the other guys will jump in and give you their ideas.