For a bread knife go with the Artifex that is on sale right now. Shaun Fernandez (Knife Fanatic) did a review on it and said it was VERY close in performance if not the same as the Tojiro ITK which I think is the most popular bread knife on the site.
For a gyuto the Artifex woudn't be a bad choice, but I would select "Finish Sharpening" in the drop down box if you go that route. For the money it should be an excellent knife, just from what I have read here it is a bit thick behind the edge so it isn't the best performer out of the box. Shouldn't affect anyone that sharpens a knife they just bought out of the box regardless, but it might be a turnoff for others.
A gyuto I have seen recommended lately that looks nice to me is the Tanaka ginsan: http://www.chefknivestogo.com/tagigy24.html
There is also a 210mm version as well. I have not used it but it is a very nice looking knife with a nice Japanese stainless blade, and I have no reason to think it would not be a very nice performer for the money.
As far as santokus go, don't worry about the dimples... I have yet to use one where the dimples make any real difference in how much food sticks. I have a smooth sided damascus finish 240mm gyuto that is way less non-stick than my previous santoku with dimples. I would say with the gyuto you can forgo the santoku altogether. I still reach for mine occasionally, but I like santokus and already have one I love... with a good gyuto or chef's knife they aren't really needed and honestly a bit redundant. A santoku is meant to be an all around knife... and so is the gyuto. Maybe something like a nakiri would be a better choice? Since you would be getting them a good all around knife in the gyuto, a nakiri would be a good specialized knife (for veggies) to compliment it like the bread knife. Or maybe something like a sujihiki for a more specialized slicer?
For paring, a Tojiro DP paring knife would be a good option: http://www.chefknivestogo.com/todppakn90.html
I don't usually like really flat profiles on my big blades (7" santokus being the exception) but I love this kind of profile on a paring knife. The cutting edge is almost flat and the spine curves down to meet the edge for the point. It's like a wharncliffe blade design. I find it to be a pretty useful shape for a paring knife blade.