A nakiri isn't necessary when you have a gyuto...it's merely a different knife that's good at veggie prep.
Unless you're wanting to get into single bevel knives (a yanagi/deba/etc.) then a suji is a good fileting knife. There are also flexible boning knives. Just kind of depends on what you like to use.
Fujiwara is another good entry level brand, as is the Richmond Artifex.