To solve the problem I went looking for a gyuto chefs' knife that might serve his family until the original knives would return. This is the knife that will be loaned to him.
I had my distributor send me a Tojiro Damascus Slicing Knife Gyuto Hocho. The knife itself is not very expensive--around 100 dollars--however to prepare the edge for a professional's expectations takes a few hours.
After a thorough polishing, the edge easily floated through newsprint, leaving a clean crisp sliced edge. It probably won't hold the edge retention of an Hattori, but a food hobbyist will get months of service out of this style, and longer if the edge sees a good steel.
If you need/want to replace your kitchen knives with decent replacements, this is a good brand. A tinker in your area can easily see to your needs.
(BTW, this picture is from my files, but it is the same knife. The file picture was a knife intended for a professional chef.)
