Ok, lots to talk about
I really love a 240mm gyuto for just about every thing. I have one each: santoku, nakiri, petty, paring knife, and bread knife; I don't reach for them much, I have 7 240mm gyutos. I would certainly not duplicate roles with a santoku and gyuto, the santoku is a gyuto jr, anything you would want to do with it, you can do with a gyuto. A petty can be nice for many roles but I do not reach for mine much unless I am prepping late night snacks or something like that, then again some could not live without theirs. But I also never cook for less than 4 people.
My recommendation would be for a good quality gyuto, a good stone or two, and some time to learn them, then come back with what you have learned and fill out the collection.
For me this would be the order I picked up knives in:
2) bread knife
4, tie) petty
4, tie) boning knife
6) nakiri, santoku, kiritsuke, anything else that interests me.
For others 2-6 may be rearranged based on common menu items, but most will start with a gyuto.
My two picks for knives in your price range are both carbon core knives, meaning they will discolor with use and could rust if left wet or dirty. The Goko gyuto is great value, sharpens easily, has loads of character, and cuts like a dream: http://www.chefknivestogo.com/gokogyuto240mm.html
. The Goko is a mid weight knife, not a laser, but the extra weight makes it an awesome chopper. The other is the Kohetsu: http://www.chefknivestogo.com/rikoaosu24gy.html
. The Kohetsu is lighter and thinner, will have better edge retention, good sharpening characteristics, and has great value for the money.
The Imanishi two sided stone is a common recommendation for budget conscious entry level sharpening kit. The Arashiyama kit is a bit more upscale, but still inexpensive. http://www.chefknivestogo.com/imtwosi1kst.htmlhttp://www.chefknivestogo.com/4pcshstset.html
My $.02 for your consideration