I want to buy my first gyuto. Please help

I have been a line cook for about 6 months now and I am interested in buying a gyuto. I know very little and I would love recommendations. I'm flexible but here's my preferences for the chefs knife: Length: Around 210mm Handle Style: Octagonal Steel: Stainless? (It's my first knife so I think something easy to maintain would be nice, something that I can use with acidic foods) Grip: Pinch? Budget: No more than $250 (maybe $300 if it's a set) Use: Everyday all day in a professional kitchen, veggies, fruits, meats, etc Currently own: a handful of low end henckles knives

Also if anyone has recommendations for a petty knife that would be nice too.

I'm a bit overwhelmed with the amount of choices which is why I came here. Like I said I would love some help! Thanks!