I tend to like Debas with tougher edges rather than hard and chippy edges but that's just me. I'm sure you could make an argument either way. The reason is if a tough steel (usually toughness and hardness are inversly related) hits a bone it won't chip. So I usually recommend yanagis with harder steel and debas with tougher steel. Make sense? So, my choice for you on a deba would be to get the Konosuke white #2 180mm: http://www.chefknivestogo.com/kofuwh1de18.html
or perhaps the white #2 version of the same knife:http://www.chefknivestogo.com/kofuwh2de18.html
Please note all 3 are excellent blades and you won't be sorry if you choose the Doi.
Your strop and paste choices are perfect. I use the boron paste all the time and often use the CO paste as well. Balsa is a good substrate.