I would second the 240 gyuto and 210 petty/suji.
Consider these lines for your gyuto:
I know it's a western handle, but it's a sweet line IMO: http://www.japaneseknifeimports.com/...x-western.html
(thinner, nice cutting, in my limited experience)
(thicker, but if I remember correctly, Jon described these as tougher. I liked mine for a pro kitchen, not sure I need the toughness at home)
For the 210 petty...
Gesshin Ginga, Konosuke, etc. all make pretty thin ones.
There's a Tojiro DP one. I haven't ever tried or seen one, but they're always recommended for noobies.
There's Sakai Yusuke from bluewayjapan on eBay. You could get a gyuto and 210 petty both from Sakai Yusuke if you want something really thin...