My suggestion is to get 1 good knife first. Then add other stuff after you've used the first one a bit. You don't have to do this but it will narrow your search and options if you try and get just 1 knife.
So let's help you choose a chef knife/gyuto.
Are you right handed?
You want stainless
You want to be around 150-250 it seems like for 1 knife
I'm guessing you don't know how to sharpen a knife
Do you want a Japanese type handle or a western type handle (3 rivet tang etc)
I'll guess for now that you are right handed, you don't know how to sharpen and you could go either way with the handle.
Here are a couple you might want to consider:
This Kikuichi is brand new. They use high qualitiy AEB-L stainless steel and they're really good looking:http://www.chefknivestogo.com/kiswwadagy24.html
This Takayuki Grand Chef has the same steel but does not have damascus and the handle is more standard. Excellent knife for less money than the one above:http://www.chefknivestogo.com/wagyuto.html
For less money and with a western handle I really like these Suisin Inox. Good blades and easy to care for. They get overlooked:http://www.chefknivestogo.com/suisingyuto1.html
Another good stainless western is the Masamoto VG. It's been around for quite a long time and is another overlooked knife. It's really good:http://www.chefknivestogo.com/masamoto-chef-knife.html