There are also Westerrn Debas. These Japanese knives are a very heavy version of a gyuto. Heavier construction than the European Chef knives. I find it quite handy for American / European cuisines.
We should also consider the wide range of Chinese cleavers and the Japanese versions of just a few of these styles of cleavers available. From paper thin cleavers to thick beasts capable of breaking large bones with ease.
And, most significantly, we should also add American knives to this discussion. There are a number of superb American knifemakers, spanning a wide range of knife shapes, steels, etc - overlapping all of the other styles previously mentioned, with various degrees of 'belly', thinness, etc.