Complementary to Gyutou for Vegetables

Right now I own a Tojiro DP Gyutou (210 mm). I cut a lot of vegetables, rarely meat and I find the knife to be on the larger side. Especially when slicing red onions with the tip I feel that I am missing control.

Recently I was in a kitchen where I used a Santoku-like knife which I found more comfortable.

Getting a Santoku next to the Gyutou though seems to be a bit redundant. Would it make sense to get an additional petty knife or some other knife instead?