Being a husband "that loves to cook and grill," I'd be drooling over either the 210 mm or the 240 mm Richmond Laser. It's got some of the best stainless available on the market today, at pretty much any price, and the "laser" design makes them very nimble and easy to work with.
It is a top-end knife, one that I suspect exceeds the performance of what many professional cooks use, without getting into the "You spent how much
on a knife?" range. It seems to be at that sweet spot where you are still getting large increases in performance with incremental money spent, without getting into esoterica where you have to spend hundreds more to get an improvement that many would never notice in use. You're not spending money for a big-name brand and fancy kanji on the blade, but instead are putting it into the design, steel, forging, and grind, where it really matters.
I know Mark is trying to fit within your budget, but I think the additional $10 to get a 240 mm one
would be well worth it. At the 240-mm length it is still plenty small to deal with veggies on the countertop, as well as being able to slice that beautifully grilled piece of meat with ease.
I definitely would want a Richmond Laser gyuto over two $100 knives, even if it was the only knife I had. Especially
if it was the only good knife I had! I can do a lot with a good gyuto, right down to mincing shallots with the tip. The few things that it would be awkward to use the gyuto for (coring tomatoes, for example), something like a 3" Victorinox paring knife
for well under $10 could handle.