The Jantz blades are nice. They are straight, cleanly finished. They will take a nice edge as well. I haven't used the Nakiri blank yet, though I keep eying it! I have used 5 1/8" stick tang blank, as well as the full tang 3" paring knife, 4 5/8" paring knife, 6" chefs knife and 8" chefs knife blanks. The blades may be a little thick behind the edge, but I haven't had to thin any yet. Down the road after sharpening them a bit, I can see thinning needing to be done, maybe earlier than some of the other knives available. I do these mostly for people who want them; otherwise, I usually get a Japanese knife, remove the handle and build up from there. I usually use the 4 5/8" or 6" chefs knife if I do use one of the blades, but they don't get used all that much because I have so many other knives I like better. I am a Carbon knife junky, so that's what I usually go for! The only stainless knives I use often are a Tojiro ITK Bread Knife when I cut up Watermelons and a Artifex 210mm.
As for Nakiri's, I am kinda a Nakiri Junky; I have 3 currently and one on custom order (7.5-8" 1095 blade from Randy Haas at HHH Knives)
One is a Fujiwara Terayasu Nashiji White #1 core, stainless clad Nakiri, the others are the Tojiro Shirogami Nakiri and the Tanaka Kurouchi Blue #2 Nakiri. The Fujiwara is $150, the others are like $50. They all perform about the same. The Tanaka is the thinnest of the 3 that I have and takes a sick edge. If I was to get 1 Nakiri to keep, it would either be a 180mm Konosuke Nakiri in the HD series (I like the longer Nakiri's), or the Tanaka Damascus Blue Nakiri. I like long and thin Nakiri!
If you want to rehandle a Nakiri, the Tojiro or Tanaka Kurouchi's will give you an awesome blade for less money and because it is a Kurouchi finish, you won't feel as apprehensive of thinning when it's needed as you would with the polished Damascus blade of the Jantz blade. Also, you would have a handle so the knife would be useable out of the box and something to base your new handle off of.