At home, 250 mm "mystery" carbon steel gyuto from Devin Thomas, my wife and I actually share a fondness for the knife, its the only knife over 165mm that she will use. Beautifully crafted, rounded spine, choil, very nice distal taper to an impossibly thin tip. Starts the perfect amount of flex about 1.5 inches from the tip and nice and sturdy from the middle to the heel. Overall the most balanced knife in my collection.
At work it a split between a 270mm PM stainless san mai from Devin Thomas, its my beast, little thicker and heavier, able to pound through copious amount of prep without any substaintial edge degredation. The stainless is nice because I dont have to be super anal about wiping it down every 10 min after cutting onions or lemons. No glory, just pure performance. The second split is a rrlover, Mario, 260 gyuto in CPM 154, just really started using this knife, great convexity, well balanced, not sure about edge retention yet, but feels like it may be a contender for a top a spot.
All three knives are wa handled. And even the work knives look like champs.