When I think "extra tall" wa-gyuto, I think Takeda. I think that everyone should own or at least try 1 Takeda. I have a 180mm nakiri which is,IMO, the pinnacle lasers. Not all thin knives cut well, but that nakiri feels "like cheating" as one friend put it. Contrary to it's size and rustic look, its very very thin and light and masterfully shaped: they're able to forge the distal taper and bevel better than many makers grind them. Despite its feathery weight, it still takes next to no effort of complete a cut. Their HT on blue super is also very good: hard and long lasting edge, but still very easy to sharpen and I have yet to see a chip.
I haven't used a gyuto of theirs, but if you want something tall, but also with a smaller belly, I think that a Takeda guyto might be what you're looking for:
(photo courtesy of:
http://saltyskitchen.blogspot.com/2008/07/misono-360mm-stainless-bread-knife.html)