Bill - I'm going to recommend the Kohetsu AS Santoku 180: http://www.chefknivestogo.com/koaosusa18.html
. It's super light, nimble, a great performer, and a great value as well. You'll need to care for the carbon steel edge (it's stainless clad) by wiping the knife periodically as you switch between products when cutting and then wash and dry well before storing it.
It's really not that hard at all once you get in the basic habit. As you use the knife, the edge will build up a patina, or layer of oxidation that will help protect the edge steel from corroding, but you still won't want to let it sit with moisture on it. It's easy - use, wipe, wash, dry, put away
. This is good practice for any knives, not just carbon steel. It takes like 60 seconds after you're done using it to do this.
And to add, yes the Shapton Glass stones don't build much slurry, and you can easily just add some water to wash it away during sharpening.