The Nakiri it's only "thinner as usual" and the specific length (190...don't know what the standard length would have been). The Gyuto is thinner, has a different surface finish, specific height and lenght measurements and the enju handle as well as polished back.
Funny you ask, actually I made a review in another forum (unfortunately in german) from these KU Nakirisin 2017:
KU Kato Workhorse (custom handle), Shigefusa, Watanabe Pro Blue#2 (custom handle), Wakui, Hinoura AS, Heiji, Aoki Tokujho, Kamo and Moritaka AS... the Heiji is the only one I kept and use... do I need to say more? (althought the Shig especially was very nice also) I mean the Heiji didn't had the easiest cut (that would be the Watanabe IMHO), nor the best F&F (Shig), but the best balance between cutting ability and food release and the best balance between edge retention and sharpenability and best profile (at least for me)
And now back to topic and sorry
Regards, Iggy