Some people, me included, try to force a yanagi to be a general purpose slicer. It works in so much as you can slice with it....but a sujihiki just works better. A yanagi is purpose built to slice raw fish....in my opinion, it should be left to that task.
I know you said you wanted a carbon knife, and the Fujiwara carbon suji is a good entry level option....but the Artifex isn't bad either. It's stainless, but it uses AEB-L which is a very nice steel...sharpens easily like a good carbon. http://www.chefknivestogo.com/riar27su.html