I love Nakiri's! I have 3! Many of the Nakiri's aren't exactly a 50/50 grind; some are offset slightly to get thinner slices, maybe like a 60/40 grind, but that shouldn't cause any issues.
The Dojo gets good reviews, but the handle is more like a Western handle than a Wa.
Tojiro Shirogami is nice. Pretty thin, decent grinds. The Tanaka KU is nice, but a little rustic. It is crazy thin and will take a stupidly sharp edge. The Tanaka KU and the Tojiro Shirogami need some TLC on the spine and choil (some sharp edges as are common in many Japanese knives) and the handles are pedestrian; shaped OK, but the plastic ferrules may pop loose and the ferrule/main handle aren't flush, again common for lower priced Japanese knives..
I have a Tanaka 240 Sekiso Damascus gyuto and it is ground wonderfully (thin behind the edge and convexed well) and the handle is much better than the KU Tanaka handles. This would be a very good choice, D shaped handle I believe.
I have a Kono Suji and if that it anything like the Kono Nakiri, it should be an awesome performer! Very thin, not sure how much convexing it will have due to the thinness (less material to convex). The Tanaka Ku is also thin, but doesn't wedge and the Ku finish helps food not stick too much, but may add friction while cutting. The polished sides may cut smoother, but food may stick more to them.
I prefer a Nakiri with a slightly rounded tip, so the Moritaka doesn't do it for me. I prefer carbon and dislike VG-10, so that knocks out most of the stainless Hammered Nakiris. The Sakai Takayuki you have listed used AEB-L, so that would be a great choice in a Stainless Nakiri.
Another one to consider:http://www.chefknivestogo.com/mayuna16.html
$9 over your budget:http://www.chefknivestogo.com/mashna16.html
$20 over the budget, but I have one of these from several years ago and it performs very well:http://www.chefknivestogo.com/funa16naocha.html
I would narrow it down to the Konosuke HD (out of stock), Tanaka Damascus Sekiso (out of stock) and the Masakage.
Oh yeah, many Nakiri's are thick where the blade goes into the handle and then narrow out very quickly, so don't let the thicker spine measurements throw you off!