I wanted to put this line of knives on your radar for those of you who do a lot of recommendations for people. I've had the Sakai Takayuki Ginsan 240 Gyuto: http://www.chefknivestogo.com/satagiwa24.html
for a video review and I'm falling in love with it!
I put it head to head with the Teruyasu Fujiwara Nashiji 240 Gyuto, cut for cut and it held it's own very well and performed very similarly on the same products. Edge retention and steel is another, entirely different factor between the two. I did a quick compare/contrast video between these two knives. It's also on the product page.
Here's the direct link to the video: http://youtu.be/cSKVzhyjxPc
I know Shaun had a seriously favorable review of the Sakai Takayuki Damascus Wa Gyuto 240: http://www.chefknivestogo.com/sata24wa.html
. It's a different knife, but I think it reinforces the great grinds that Takayuki puts on these high end knives.
Mark offers so many great knives that sometimes lines like these get lost a bit in the shuffle.