I would recommend a sujihiki. It would work well cutting both fish and maki sushi. Yanagiba does not cut sushi rolls very well.
Do you know how to sharpen single bevel yanagiba? A sujihiki would be easier to sharpen than a yanagi.
I think if you have a good sujihiki you won't need to purchase a yanagiba. Also a sujihiki can be used for more than sushi and fish. A yanagiba does not work very well on other ingredients than fish.
If you do katsuramaki, a sujihiki works well too. A yanagiba does better but a nice sujihiki will cut fine.
My opinion of the artifex and tojiro, both need thinning and sharpening out of the box. I don't like the Tojiro handles, I have smaller hands and they are not comfortable to me. If you have larger hands it may be beneficial.
I would recommend something different. These suggestions may be more expensive but I have found these to perform much better. I recommend a 270mm knife. I find more length makes skinning fillets and cutting sashimi easier.
Suisin Inox 270mm- http://www.chefknivestogo.com/suisinsujihiki.html
Misono 440 270mm- http://www.chefknivestogo.com/mi440su27.html
If you are interested in carbon:
Kikuichi Carbon 270mm- http://www.chefknivestogo.com/kielcasu27.html
Misono Swedish 270mm- http://www.chefknivestogo.com/misono8.html
These 270mm knives are also offered in 240mm on the CKTG site.
If you have a smaller workspace/countertop you may have to use a shorter knife. A 240mm sujihiki would be appropriate.
Here are some additional sujihiki in 240mm:
This one I have not used but the dimentions look good.
Sakai Takayuki Damascus wasuji- http://www.chefknivestogo.com/satadasu240.html
Masamoto VG 240mm - http://www.chefknivestogo.com/masamoto- ... knife.html