As a sushi chef who has had countless yanagis pass through my hands and watched countless chefs come and go.
My advice to you on knives is the same i give my chefs when they start.
As your skills improve your knives should improve to match your skill level.
I buy my chefs $20 garbage sekiyru's yanagis, when they start and when they're ready for something better we find something that fits their skill level.
I have 30 year veterans using $60 stainless wusthoff slicers when they've got $800 gems at home
I also have 3 month old iron chefs with $300 knives that are wrecked (brown, rusted out pits, and sharpened to the shape of a triangle) because they weren't ready for the responsibility of owning a knife.
I would recommend a stainless to start. get the shun or a global or something else. they will all get sharp if you work with them. right now i would assume you've got a lot more important things to worry about rather than wiping your knife twice after every cut in the middle of a busy service.
Get something stainless and when you get faster and can handle more work get the carbons.
I worked with a 300mm global yanagi for my first 2 years. i wrecked that thing sooo many times. chipped it deep 5 or 6 times, busted the tip off twice and sharpened it on a concave stone almost daily...
I had to learn how to sharpen correctly and i was forced to learn how to fix my knife because of it.
I glad it was that knife and not the knives i have now!
By the way i fixed that global and its nasty sharp. it still sucks compared to almost everything else but its totally sufficient for service
If your dead set on a carbon, get a cheap kasumi masamoto.
Whew that was longer than intended! Good Luck!