Roger - a true Kiritsuke is a single bevel blade, with the same issues for you as the Yanagiba (lefty, etc.). Mark does have some Kiritsuke/Gyuto knives that are double bevel. They have a very flat edge profile. Personally, I'd still go for a Suji for slicing. I looked over a variety of Suji's at different price points and ended up getting the Fujiwara FKM Suji 270. It's very nice for the $$ and cuts really well. I didn't want to go overboard for a knife that I use only occasionally. Mark's Artifex Suji 270 and the Tojiro DP 270 are great as well in the same price category. Check out the product pages on the Fujiwara and/or Tojiro for a Quick Look video comparison of those two knives. There are some important differences between them.
If you want an awesome all around great performing Gyuto, take a look at the Masakage Yuki 210: http://www.chefknivestogo.com/mayugy21.html