Hi Harvey - The Tojiro DP Nakiri: http://www.chefknivestogo.com/todpna16.html
which you listed is a really good basic option. The DP is a better performing knife IMO than the Tojiro Stainless Wa Nakiri.
Mark's Richmond Artifex Nakiri http://www.chefknivestogo.com/riarna17.html
is also a really good knife. It's a little thicker at the edge OOTB than the Tojiro, but it's made of great AEB-L stainless steel that sharpens easily for a stainless and gets really sharp. If you're comfortable thinning the Artifex a bit behind the edge or even just grinding down some of the edge bevel shoulders, it has a lot of potential.
The Sakai Takayuki you mentioned: http://www.chefknivestogo.com/satadana160.html
is a really nice knife. It's a beautiful blade in person. It's also made of AEB-L stainless at the core, but instead of a mono steel blade, it's got stainless, nickel hammered Damascus cladding.
You should really also consider this Konosuke HH Nakiri: http://www.chefknivestogo.com/kostna18.html
. It's on a great sale right now and it's definitely the best performer of this bunch, plus it's got a bit more blade height at about 50mm, which many Nakiri users like.
Out of these choices my absolute #1 would be the Konosuke if you don't mind a Japanese (Wa) handle - it's an awesome Nakiri, trust me
#2 choice for performance/value OOTB is the Tojiro DP.
Good Luck - Mark has a lot of really nice Nakiris these days.