Don't forget to look over the Usuba/Nakiri's!
Most of my cutting/chopping involves vegetables(much to their dismay).
I was in the same kind of situation as i have a good twin 10" henckel and a smaller not as great (single twin) henckel. (I wanted to replace the cheaper Henckel with the Yamashin Ko Yanagi, but like a fool i waited, now they're all gone)
So, getting another gyuto style, at the moment, seemed redundant. After i witnessed the skills of a few guys who were adept with a Nakiri, that's what i wanted. Now, i'm addicted to them.
I'm now looking at my third Nakiri(or Usuba), and getting a magnetic rack to line them all up nicely on.
Nothing beats a Usuba/Nakiri for vegetables, which is 85% of my knife use. As a result, i've found that don't like the feel of Nakiri that is under 50mm in height.