This is tougher than anticipated. I only have five gyutos at the moment, so I'll limit it to those rather than including knives I previously owned or have used extensively.
1). Kikumori/Tanaka Blue #1 custom 270mm. The grind, retention, heel height all put this thing in a league of its own. (Interestingly it's very different from a "thick" Konosuke FM 270 or a Kaiju--lighter, much thinner at the spine, and whisper-thin at the edge with a lot of convexity).
2). Martell 240mm in 52100. It's not a laser, and its best edge doesn't reach the level of absolute sharpness of the others on this list. But it's the easiest to maintain by far, the grind's brilliant for almost any purpose, and most importantly, I have no hesitation when using it. It's also the oldest knife in my collection, my first custom, and a source of anticipation and joy on arrival that I haven't felt since.
3). Togashi White #1 wide bevel 240mm kiritsuke gyuto. Never used anything double beveled that's as sharp as this, and the edge retention at about 95% of capacity is surprisingly long. The k-tip is a lot of fun for precision work, too.
4). Ikeda custom Blue #1 that was once 240mm and is now about 220mm. This took a spill, but after an incredible spa treatment by Evan at Strata, it's beautiful, nimble, and as thin as tin foil at the edge.
5). Konosuke FM White #2 240mm. I think I got lucky here--I'll admit that I haven't used multiple iterations of Tanaka's White #2 (just this and a yanagiba), but the edge retention has been strong on this example, and the geometry is perfect--Myojin knocked this out of the park. I carry this knife or the Martell with me when I cook away from home, and it's the second best pure cutter on softer foods after the Togashi.