The TKC is a really nice knife. Is it worth the jump from the Mac Pro? Tough to say. Personally, I'd say yes. I took the Masamoto VG over the Mac Pro four months back, and after using the TKC, would have probably got the TKC if I did it over again. Nice part about the Masamoto is the heft - comes in at over 9 ounces for the 240mm
The Mac Pro are Masamoto and long-standing recommendations to folks transitioning from euro knives to J knives. More belly (not as much as German, more French like), more heft, SS at a HRC higher than German steel (but not quite what most J bladesmiths do with carbon) and yo / western handle.
But with Fujiwara and Tojiro coming in at half the price for SS (and carbon option on the Fuji in addition to SS), those knives are a tougher sell to me. Other options like the Hiromoto in carbon in yo handle also raise the bar. If CKTG were to carry a Takamura Migaki R2 in 240mm, I think it would push out quite a few of the MP and Masa purchases.
Assuming you are looking to stay with yo handles, have you looked at any of the Richmond knives? Some of those come in AEB-L stainless. I have one, and am quite fond of the AEB-L. Sharpens pretty easily for stainless, can take a pretty acute edge and holds it very well. I am slightly more impressed with that than say the VG on my Masamoto. As well, I have been eyeing this knife for awhile now - http://www.chefknivestogo.com/risabaech25.html
. Classic french Sabatier profile, AEB-L, 250mm (so a tweener from 240mmm to 270mm) in yo/western handle. The handle is unpretentious, but very well done (i.e. great fit and finish) on the Artifex I have. Plus no bolster and a bit of heft - 8 ounces or so.
If you were leaning TKC, also check out the Maruyoshi HD in stainless damascus, same price point. Not talked about a lot, but from the limited feed back, very nice knives. I like that the Kanji is engraved, not printed. Adds some character and class. And it is damascus like the Goko you were asking about.
Last, if you want to look at wa handles, things really open up alot as far as options/possibilities. You can get some truly amazing gyutos for under $200.