I prefer a Carbon Nakiri; I have 3 different ones
I prefer carbon for most of my knives and I like the Patina that forms and the insanely sharp edge they will take off of Natural finishing stones. On some foods that are reactive, the carbon blade can discolor the food (onions get a brownish look to them where the blade reacts to the food) until a good, solid Patina is formed to reduce the reactivity. Onions, Tomatoes, Cabbage, etc are all fairly reactive to carbon steel or have a lot of acid to them to start making the edge rougher.
All 3 Mark listed look pretty good for a Stainless nakiri! If you like Carbon, Tanaka Sekiso or Tanaka Kurouchi Blue #2 would be at the top of my list! I have the Tanaka Kurouchi #2 and it's sweet!!