The ones Mark recommended look awesome! I kinda have a thing for Carbon steel Nakiri's; I have 3 currently and a custom blank with a longer blade on order
One is White #1 clad in stainless, 1 is white #2 Shirogami, 1 is Blue steel Kurouchi style and the custom is going to be 1095 and a 7.5-8" blade. I wish more places made a longer Nakiri like a 210mm version! With some big onions or cabbage, the 165's tend to be a bit short. I prefer carbon in general due to the fine, bitey edge I can get on them easily, but I am starting to play with some stainless blades. Go with a 180 if you can; I enjoy the extra length!
But I am kinda digging that blond buffalo horn on the Kono
I prefer carbon for most stuff, but with acidic veggies (tomatoes) or stuff that can get discolored (onions) if there isn't much of a patina on the carbon blade, I may spring for a stainless or semi stainless Nakiri to go with my 4 carbon ones. Or you can get 4 of the cheaper carbon Nakiri's from Mark (Tojiro or Tanaka Kurouchi styles) and have more knives to play with!!