I have a ginsanko Korin branded one. It is actually a pretty good knife. Its tough and sharpens up well. If one was looking for a stainless yanagi, I would recommend it. I have an Usuba from that line as well and I love it.
I am exploring several steels with Devin that would be suitable for commercial kitchen, in san mai and monosteel construction.
For myself, personally, I will make one in 52100. I find it much more rust resistant than Japanese steels (particularly the soft cladding on Japanese knvies), and I find sharpness on 52100 is comparable to Japanese steels.
Perhaps, there will be an option to use 52100 as core steel with stainless clad at some point too.
Making a full length single-bevel knife like yanagi will be interesting, from heat-treating to grinding and finishing.