I'd go with the Masamoto unless you just like the looks of the Togiharu better. Masamoto is a 70/30 bevel so you will need to know how to sharpen it properly. 70/30 grinds are handed, so if you are left handed you will have to specify that when buying. The Togiharu is 50/50, which may be easier for you to sharpen and is right or left handed.
A really good place to get recommendations about those knives is kitchenknifeforums.com. Plenty of people there with experience with those brands.