I'm just going to write down here what I told you on the phone. I'm sure you'll get some other guys that will chime in and give you some help.
HAP40 holds an edge really well and I think it will impress you with how well it performs vs what you've been using. That, and your slight preference for western handled knives makes this one a very good choice for you: http://www.chefknivestogo.com/kohagy24. ... 6rq7_ldVVI
The Kanehiro Ginsan or AS are really good knives as well. Ginsan is stainless and AS is Aogami Super and they're both clad in stainless steel. They have a nice finish on them: http://www.chefknivestogo.com/ka24wa.html#.U6rrmPldVVI
I didn't get to this one but it's a favorite of my customers because of it's laser like thin grinds and excellent semi stainless steel. The Konosuke HD is a great knife and I highly recommend it:http://www.chefknivestogo.com/kohdwa24. ... 6rr4PldVVI
You mentioned the Misono UX 10 on the phone. I think you should pass on that one. It has better, thinner grinds than the knives you have but softish steel and I think you could do better.
You mentioned the Masamoto VG which I like better than the Misono. It's a good knife. Stainless, and western handle and it's been a popular knife on the site for many years. Steel is pretty good but I like the above knives better.