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I take no joy in disagreeing with Lit, but my opinion on Tojiro differs from his. I find them too thick behind the edge leading to pronounced wedging resistance.
Tojiro handles are also indifferently finished (sanded) and squarish in cross section, thus clunky feeling in the hand where more agility = more precision.
I have a couple of them and both have spent considerable time pressed against my 1 x 42 belt sander to thin the blades and un-clunk the handles.
Shun & Mac are hardly the acme of current kitchen knife offerings, but both will cut right out of the box without need for modification.
I have the DP Nakiri but neve use it. It's one of 8 or so knives I bought a few months back exploring different shapes and seeing what I'd like.
I bought a Konosuki HH stainless and could sell most of the rest and never miss them. For tasks where a Japanese laser is suitable the Kono just spoils you for others. I even use it carefully to work apart acorn squash - the thinness is really addicting.
For most meat cutting I use an Artifex AEB-L steel gyuto that I thinned a great deal (holy crap it was a bad wedger), but the handle is too small so I might look for another 'thick' blade gyuto.
The other knife I'd keep is a Tojiro DP Honesuki boning knife - worked over extensively. With a cutco parer my wife bought from some poor kid I think those 4 would get me by, and I cut up a lot of veggies these days.
Seems you like thin knives. My favorite knife is my Takeda 240mm Gyuto. Would never use it to cut anything with a bone but it is the sharpest and friendliest kife to cut with I own.
I like the wa handle. My two 240mm gyutos are both wa handled. Strange at first, then you realize your hand is never struggling for the right position on it.
PM me your address and I'll loan you my Nakiri for a couple weeks if you want to agree to send it back when done. Might scratch that itch for you.