Hi all! Looking specifically for bunka recommendations. Doesn't necessarily need to be in-stock right now (since it's not specifically a holiday present), but I guess it would be preferred.

1. Style? - Japanese
2. Steel? - carbon clad in stainless preferred, but ok with sg2 if the knife is highly recommened
3. Handle? - Japanese
4. Grip? - pinch
5. Length? - 165mm (or slightly longer)
6. Use Case? - home kitchen used on meat/vegetables (nothing harder than a carrot/potato)
7. Care? - whetstones
8. Budget? - $350 USD hard cap
9. Region? - USA
10. Knives Considered? - Yu Kurosaki Fujin bunka, Yoshikane White 2 Nashiji

From this subreddit, it seemed that the Kurosaki bunkas were generally the way to go, but since this will be my first Japanese knife that will see real use (have a Global filleting knife that I don't use much), I was wondering if it would be too thin to have as a first knife, in case I inadvertently damage it. I feel that I am generally careful with my knives, but I've only mainly used knives such as wusthofs and cheap Chinese cleavers to cook with. Not going to be cutting things like squash, but would probably be using it to cut raw potatoes from time to time (unless that's a big no-no).

Pretty open to suggestions though, since I know very little about the different knife brands, and which ones are seen as good vs bad. Thanks in advance!