A gyuto is the better all-round knife hands down. You need length and a tip to be able to nicely draw cut proteins IMO, like trimming fat caps and such. A 240mm nakiri workhorse would carry too much metal too far down the blade making it unwieldy, so for longer lengths a tip would be a practical choice to extend the edge without adding too much weight.
That being said, for most all other tasks, my 160mm nakiri has the same flat spot (a bit more) than my old 200mm Miyabi SG2 Birchwood gyuto.
My nakiri is a shorter knife, taking up less space on my counter and board. The length gives me more control, and I can just place an index finger at the tip if I want to guide my knife if I'm thinly slicing shallots or something. It's thinner, meaning it parts through root vegetables and tubers much easier. The slight curve at the tip means I can chiffonade green onions, basil, cilantro, etc. no problem. My claw grip can only hold like 4.5 inches of food max, so as long as the edge is longer than that and sharp enough to go straight down, why would I need a longer length?
I've been using my nakiri almost exclusively for the past year, and while it took a bit to get used to the knife, I don't feel like I need a gyuto anymore (since I'm vegetarian and don't process larger veggies like napa cabbage)