The Tojiro DP series is a VG10 core sandwiched with stainless, so it would do well in the stainless department. VG10 is kind of hard so it may be chippy (I could be very wrong about that, lol), and probably not something to leave laying in the sink (like any knife!). I think it is also kind of wear resistant, so even though it might hold an edge longer it could be a little harder to sharpen.The Dojo is a beautiful blade with an Aogami Super core (carbon steel) clad with stainless, so the edge can still rust if not cared for. So if there are those that would leave the knife wet or not wash AND dry it after each use it may not be the best choice either.
Maybe the nakiri from the Richmond Artifex line: http://www.chefknivestogo.com/riarna17.html
I'm guessing the AEB-L steel used in the Artifex line might be fairly resistant to abuse. It looks to be hardened around a rockwell of 60 or so, so it is hard but probably not quite as brittle. Plus it is supposed to be easy to sharpen which is always a plus.
To be honest, the Tojiro DP and Richomnd Artifex look like good choices, I am just not totally sure about VG10 and how well it would stand up to abuse or being left in a sink. I've seen tips broken and fingers sliced that way. >.<