As Shaun said, the problem with "not sharp enough" doesn't lay with the Tojiro itself but with the sharpener.
I disagree with his knife recommendations though; at least not if you're looking for one knife that will take a really good edge, is heavy and sturdy enough to cut through fish spines, and will retain that good edge afterwards.
The Yamashin is well priced, but there's no way you can make a knife from a prestige alloy like White #1 without cutting some corners, and the Yamashin is -- let's face it -- crude. That isn't to say it isn't a good choice for a heavy-duty knife to do back-up duty for the tough stuff your Tojiro you shouldn't mess with. But as an all around gyuto? If you're looking for something as refined as the Tojiro DP, which isn't all that refined, the Yamashin isn't close.
The Masamoto VG, and CT (carbon) are too light. The VG is a great knife, but is soft enough that the edge tends to roll (i.e., "bend" or go out of true) with abuse. The good news is that it's fairly chip resistant and can be steeled. Ditto the CT. To my mind they are both significantly better knives than the DP... but not for the purposes I think you're pointing towards.
Sometimes it seems like people who recommend the knives they chose for themselves are more in search of validation for their own decisions than really listening to the needs of the person who's asking for advice. So, I hate to do it. However...
You should look very seriously at the Richmond Ultimatum. I'm familiar with the 52100 (own it) and Bohler 390 (friend has one) iterations, and each fits your expressed desires to a "T." I expect the AEB-L and HD versions would suit you about as well.
Also, I strongly recommend something in the 10", 240mm, 270mm class over a 210 for home use. Longer knives have flatter profiles which gives them a better chopping action, their longer edges retain sharp spots longer, they handle large amounts of food more efficiently, they don't give up much -- if anything -- in the way of weight or agility, etc., etc. There are valid reasons to prefer a 210, and if you have decent knife skills it comes down to how much space you have, and to taste. But most people go short because they lack the skills to use a medium length knife as intuitively, and those skills are all grip and very easily mastered.
Do yourself a favor and at least take a look at the Ultimatums
Hope this helps,