HD Funayuki (http://www.chefknivestogo.com/kohdfu24.html
) or a HH 240mm gyuto? Will have to see. If I buy a Kono and not a Kikuichi TKC. Both use steels appropriate for my use for some one that likes to cook at home (not that I leave my knives on the table for 30 minutes...I usually cut what I need to, wash and dry...but my knives have sat on the table for more than a few minutes...enough time for reactive carbon steels to begin to rust...prefer to have the option to leave my knife on the table for over 5 minutes). So most of my knives (future) will be as rust-resistant as possible (e.g. SS, Semi-, SKD11).
I do however have my eye on a 240mm Sakai Yusuke "special thin" gyuto (W#2 IIRC) which Mark says will be available at the end of next month (Sept). Will by this knife and either a Kono or Kikuichi TKC. Was considering a Masamoto VG but I heard they had issues with the handle's fit/finish in the past (good price though at $180 & some kind of proprietary type of sorta rust-resistant steel...similar to what MAC used).