I'm new here and looking for some advice. I know this type of question is pretty common here, but I feel like I fell into a rabbit hole when I found this place and lost all notion of what I thought about cooking knives. I recently started building up my collection of good cooking knives that I hope will last a long time, so here's what I already have and what I'm looking for:
Wustof Classic 6in boning knife
Wustof Classic 3in paring knife, sheep's foot
F. Dick 8 in bread knife
Some Ginsu chef knife from a set I got back in college
A Mercer Genesis 7in santoku
Some large heavy wood cutting board from IKEA (bamboo?)
Some mystery honing steel from the same Ginsu knife set
A King's 1000 grit stone
I like the first 3 knives well enough, but for my main general purpose knife I end up using the santoku knife which feels lacking. I like the shape better than a western chef knife because of the large flat spot for chopping vegetables (I'm not much of a rocker), but the shape doesn't seem to do much else well. Despite that, it does a decent job for how cheap it is.
Reading here it sounds like a 240mm gyuto is the way to go, with maybe a petty later on. That idea feels right to me, but I can't decide. Here's what I've been looking at.
I'm leaning towards the Misono or Masamoto, but I really have no idea what I'm doing. My budget is ~$200 for the knife, and willing to fork out extra on top for stuff like sharpening stones, a new honing rod, better cutting board, etc as necessary. Any opinion on the best knife of those, or even something new would be great!
Bonus: I'm right handed, am responsible enough to not let cast iron pans or carbon steel woks rust, but also don't want to be obsessively cleaning/sharpening/protecting from wife&friends my knives. I'm willing to learn to sharpen well and put in some time.