I'm not familiar with the knives you cited but gave a look with the wonders of Google. I'm not a fan of the "hammered" (or in the case of the Kuraski, more aptly termed "gum wrapper") finish. Both knives look pretty average, no beauty contest winners but no faults either. Yawn.
The Kagekiyo described above looks much more compelling and the STAINLESS variant is in stock.
https://www.japaneseknifeimports.co...gesshin-kagekiyo-270mm-staineless-wa-sujihiki
Appears to be a very well made suji that would excel on cooked meats. I'm a bit of a suji junkie and this one could come home with me - well except for the four that are already here....
If you were looking for a thinner or laser type suji the Gesshin Ginga or Tadasuna INOX would be good choices.
For me the lasers work best on raw meats, the clad or beefier knives work best on cooked (especially crusted) meats.
Good luck.