Oh, it's already too late!
Fwiw I owned a Zakuri petty. I thought it was too reactive for a petty. Especially considering that I often used my petty for fruit and other reactive foods.
Not doing much fruit slicing, and besides, this gives me a reason to buy a stainless petty down the line...
For a cheap stainless petty, take a look at the Tanaka ginsanko. It's a great knife for something under $40. I've cooked a whole meal with it.
Since you prefer carbon, check out the Masamoto KS 165mm petty in W2 from JCK. $197 w/ saya. That extra 15mm is really helpful at times, and it has a great profile.
I would recommend a takeda petty. I use one daily and think it has little to no reactivity so that would never be an issue. It also has an intensely sharp edge and retains it for quite a while.
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller