Both profiles look spot on for a dedicated slicer, but if I had to pick one it'd probably be the narrower profile. Reason being that a slicer is unlikely to see much abuse and the extra agility of a narrower tip would be a boon for controlling the cut on a knife this long. That being said, I get what johndoughy is saying about have some belly at the tip of a slicer. I feel like I have to finagle the end of my cuts with my yanagi, because of how flat the profile is near the tip.
From looks alone, I like the narrower one. It looks to have just a little more agility which I find to be incredibly important for a suji. Super thin at the tip is best IMO.
Great, thanks guys. I will have two variations, with belly near the tip and without.