Lehde's - Here are a few recommendations:
Tanaka Sekiso Damascus Nakiri 165mm: http://www.chefknivestogo.com/tanakanakiri1.html
. This is a big step up in blade finish and blade geometry. TAZ can chime in here, but this is a superior performer over the Kurouchi version. It's got very good blade grinds and great steel. It is a reactive blade - no stainless cladding.
Goko Nakiri 165mm: http://www.chefknivestogo.com/gona16.html
. This is another high performance blade. Advantages: stainless steel over White #1, so only the edge is reactive, nice grind, light, well crafted. Disadvantages: White #1 steel is among the easiest to sharpen, but the edge retention is not as high as some other steels. Depends on your workload, cutting surfaces, technique, etc.
Sakai Takayuki Damascus Wa-Nakiri 160mm: http://www.chefknivestogo.com/satadana160.html
. This one is just above your price range, but it's all stainless steel for low maintenance, very thin, uses easy to sharpen AEB-L steel with great all around characteristics. The blade height might be a little lower than the other two. CKTG doesn't specify the height, but Mark could measure one and let you know that dimension.
Murata Buho Nakiri 165mm: http://www.chefknivestogo.com/mu16na.html
. I don't know much about this knife, but it looks to compete well with your selected Tanaka Kurouchi if you want to stay in the lower price range.
Zakuri Blue #1 Nakiri 165mm: http://www.chefknivestogo.com/zabl1na16.html
. I had this one in my hands doing the quick look videos and you can see if up close in the video on the product page. Another option in the lower price range. I didn't put knife to cutting board for this project so I cannot comment on performance.
Tojiro Stainless Wa-Nakiri 165mm: http://www.chefknivestogo.com/toshsa16.html
. Another option in this lower price range, but stainless steel.
The good and bad thing is that there are a lot of choices. Mark has lot's of great Nakiris on the site!