The Tojiro handles are a little "blocky"; that is to say, they're somewhat flat and lightly radiused on the corners. Some people don't like that but I actually do. One problem you sometimes see on J-knives is that a gyuto around 210mm will often have a much smaller handle than one that's 240mm or larger. A good example is the Ikeda/Akifusa gyuto. The 240 has a pretty nice handle but the 210's handle is like a freakin' paring knife. Still, the handle isn't really a big issue once you learn to use a "pinch grip." That is to say you "choke up" on the knife, holding it by with two fingers pinching the spine of the blade and the other three fingers on the handle. Despite having much more expensive knives I still take two Tojiros to work with me every day.
The Tojiros will really hold their edge well, too- much better than a Wusthof. Sharpening them can be an issue if you're not used to sharpening by hand. The best method is water stones. Although it's not cheap, an Edge Pro Apex
would be a good investment if you get bitten by "the bug." I know at least one of the mods here uses one, and I had one for a long time and loved it (stepped up to the Pro model). Of course, I have some large synthetic water stones that I use for hand sharpening as well.
One word of warning- I don't really know of any $30 sharpener that's well suited for Japanese knives. For Germans (Wusthof, Messermeister, Henckels, etc) I regularly recommend the Edgemaker Pro
set. It's about $30 shipped and works very well on most knives. But I really haven't used them much on J-knives. While they may work, I suspect they may cause the edge to chip. The best way to sharpen a knife like the Tojiro is on a synthetic*
water stone. You'd probably be looking at $75-$100 for a really basic set. You could get an Arashiyama 1k
and a Suehiro Rika 5k stone
for about $75. That would handle most sharpening you would do. If you found you liked it you could add an Arato (coarse) and a Shiagato (polish) stone later on. But a 5k edge is pretty nice.
If you want a heavy knife, though, look elsewhere. Most Japanese knives are thinner and lighter, especially since most lack a bolster. I've never understood why anyone would want a knife to be any heavier than it had to be. If you were going hiking, would you prefer to wear 5 lb boots and lug a 15 lb tent or have boots that weighed 10 oz and a 3 lb tent? I realize that in some people's minds heavier = high quality but that's not the case with cutlery. Maybe if you're splitting logs a heavier maul head translates to more power in the swing but a knife relies on sharpness, not blunt trauma. And all else being equal a thinner knife will cut better, longer.
As for steak knives, I'm over them.
Unless you simply want something fancy, get some Fibrox paring knives or some 150mm petty knives. Most good steak knives are overpriced. All you need is sharp. Alternatively, you could buy as many Mora #1's
as you need and call it good. Much sharper and better than any steak knife I've ever seen for even four times the price.
* Or of course, a natural water stone. But that's an expensive and exotic hobby unto itself.