I also have only used the gyuto. I own one. You can find my review in the reviews section. The more I use it and get used to the weight, the more I like it. It is not the thinnest gyuto I own but cuts great, sharpens nicely, and is definitely a looker. It isn't terribly reactive: I haven't noticed discoloration on anything except garlic, and it certainly isn't as reactive as some. But it did start forming a patina fairly quickly.
I can't speak to the nakiri, but I wouldn't expect it to be particularly thin. You may have found this already but you can check out choil shots of a kurouchi funayuki of his, which may be closer to a nakiri, here: viewtopic.php?f=6&t=2859&hilit=kajihara