The 240mm Kikuichi Elite Carbon was my first Japanese Knife. I still use it occasionally! Takes a wicked edge, especially off of Japanese Natural stones. The 240 had a largeish handle, which I like, but mine had some rough spots on the handle F&F wise. Some sandpaper and 10-15 minutes fixes the handle, spine and choil. I got mine many years ago, like 7 or 8 years ago, so the F&F maybe improved since then.
I had a Tojiro ITK 210mm. I found it was fairly thick where the blade grind ended and tended to wedge in harder/taller foods a bit. I reground mine completely from spine to edge, which helped, but ended up selling it because I have several 210mm's now.
Fujiwara FKH, I have played with a 270 Gyuto, 270 Suji and I have a 150mm petty here. Takes a nice edge, F&F seems better than my Kikuichi, nice and thin. Blade isn't as polished as the Kikuichi, but they work pretty dang well, especially with the low cost!
I would go with the Fujiwara