You will certainly want a sujihiki for slicing proteins as a yanagiba is a very specialized knife. Between getting white or blue steel.. as I understand it, the white Fujiyamas are slightly heavier than the blue ones. That aside, the blue will hold an edge longer, and the white will sharpen easier.
If you are okay with paying for a Fujiyama series, I see no point in recommending another knife unless you are looking to spend less.
They are excellent knives, I must say.