Considering you're working in a setting that you use your knives daily & you're comfortable with a 240mm, I think if you are going to buy one knife... a 240 Gyuto is your best bet. There are so many knives to choose from w/o really knowing much about you, but know this & I mean no offense... those Globals are soft junk steel. That Hokiyama is a great deal on close-out, but at Hrc63, it is a dramatically
different knife than you're used to. I'm not suggesting against it; I'm simply letting you know that in a professional setting the abuse you might
be accustomed to dishing out to your Globals will not be tolerated by high Hrc steel.
You are willing to spend $260 on that Hokiyama. $268 for this 240mm wa-gyuto http://www.chefknivestogo.com/kohdwa24.html
would offer such a quantum leap in performance over your Global you might go into shock.
$210 for this 240mm yo-gyuto http://www.chefknivestogo.com/ic24gy.html
would be an extreme performance jump, as well. At the same time, these knives would require a level of respect that your Globals need not.
Don't misinterpret me. I'm not saying you disrespect your knives. I'm just trying to convey some thoughts that I'm not sure if you're aware of or not. Like I said, I don't know much about you.