I'm tempted to say "Augsburger, buy a Lagom P100". But I know that's mostly because I want one, not because I think that's the best grinder for this case. I definitely think Jacob is happy with his Niche, so there's one option.
Another option is getting a grinder for pour-over and another grinder for espresso (if you have the space, mainly). A Baratza Encore or Virtuoso plus a Sette 270 is affordable enough; I have an Encore M2 mod plus a Sette 270 and if nothing else they've been reliable while getting the job done. I'm not sure if this is a boon in your use case, but having dedicated grinders means you don't need to purge anything (even if your grinders retain grinds).
And yeah, I'd say be careful with which type of burrs you're getting if you can choose. For the SSP 64mm, unimodal apparently suits longer ratio espresso and pour-over, whereas high uniformity suits shorter ratio espresso (only if I'm remembering correctly here; going off what I think Hoffman said). Burrs are such a rabbithole -- I was telling Jacob a while ago that SSP sells tungsten carbide burrs, which are rated for 20,000 pounds of coffee. AKA "are you sure this grinder isn't going to be a family heirloom at that point?"