I'm actually thinking of buying a 180mm santoku for work. :0
I rarely ever use a gyuto any more. At most it's for cutting cucumbers or daikon after I've done katsuramuki to them. I thought about another usuba but the cutting boards aren't dead flat in any kitchen I've worked in. So that went out the window. I might even buy a stainless one! It really is funny how each restaurant I work in effect my collection.