if you want substantial questions: have you lived with gyutous before? i loved mine for a while ... then i found it to be a very specific knife. i still reach for it when i need something really sharp for a very fine, or exact cut ... but it's kind of like having an old mg in the garage that you drive for a hobby while your main ride is something more stable and comfortable (in my case, Wusthoff).
No, and I did read your post from a few months back on the issue. I've only lived with a short Wushtof for 3 or so years and only some more serious cooking and work in the past 12-15 months. The Japanese ones didn't feel too light in store, mostly because they are longer and thus more metal. I do have a preference to the western style handles, though I can adapt well over time to most changes. Learning about proper grip has shown me the deficiencies of a shorter knife, hence the desire to move up a notch or two.