Classic all around food destroyers, in my opinion, are the sanjo style knives mentioned here (gengetsu, yoshikane, wakui, kashima sanjo, etc.). They do everything right because they have some meat on the spine (~3.5mm) but are still ground very thin in terms of tapering down to the edge and longitudinally to the tip. Consequently, they have just enough weight to ease cutting tasks while also being extremely smooth cutters thanks to how thin they are behind the edge. The very thin tip is also excellent for cutting onion and shallot. They also are very good in the profile department with a nice flat spot for push cutting and a relatively pointy tip for detail work. The convex grind also provides decent food release without wedging. I also personally like the height for a 240 at about 48mm and the length not being oversized. Others like more height and length and might therefore go for a kono YS or equivalent if you can find one without all the cosmetics.
In other words, they are excellent all around midweights and although other knives may excell in specific aspects (e.g., certain wide bevel knives may have better food release, lasers like the kono HD or ashi ginga may be true onion and herb destroyers, and heavier knives like toyama with beefier grinds may have easier plow-through of certain ingredients), it's really difficult to think of a knife that is as good of a benchmark, all around reference point as the gengetsu etc. I think that this style is basically the perfect all-around gyuto.
But as always, YMMV