Henckels makes a variety of grades, identified by insignias, line names, and other such methods. I would advise that you determine the grade of the models you have before you decide on what the best Gyuto knife would be to avoid that "soft" characteristic of the Henckels models.
I'm not going to ask why you want a Japanese version of a western knife, because I have my own preferences and recognize, and respect, that others have theirs. Almost all my kitchen knives are Japanese (made or style) and I would not change any of them for a chef's or Gyuto knife.
I'm going to assume that by soft you're referring to blades with high carbon content, which is one of the qualities that can make a knife easy to sharpen. These knives may dull a bit faster, but will also be easier to sharpen. But there are many more qualified members of the forum who can discuss that, so I will not dwell on that subject. Either.
You don't indicate if you want Japanese manufacturing for your Gyuto knife, but that would probably put you past your $100 ballpark price for most 6"+ models, especially for a laminated blade with the additional specification of a VG-10 core. Many, if not most, knives that use VG-10 are manufactured in Japan.
Henckels has a line of Gyuto knives, the Miyabi, but made using their Friodur stainless steel, so these would be out of your specs.
Al Mar has a line of Gyuto style knives, which are excellent and still very affordable, but they're laminated VG-2/400 (VG-2 core inside 400 steel). I can definitely recommend them. If your heart is set on VG-10, you should check out their Ultra-Chef Damascus VG-10 line, which are very fine knives for the price. Their 6" chef/utility is in your price range. All of these Al Mar knives are made in Japan by top makers.
Kanetsune has Gyuto knives, and you might find some retailed around your price range, but I would suggest to try the Al Mar blades.