Are you looking only at the western-handled knives at this point?
I ask because I'm not sure, in the case of the Suisin, if the geometry is the same. Probably is, but I'm not sure.
And if it is... the Suisin knives will be lasers. The Masamoto and Togiharu are not "thick" knives by a long shot, but they're not lasers. And if the Suisin indeed are as thin as I think, they will be somewhat less robust. I think it's absolutely worth having such a thin knife, but I'm in a home environment and not worried about someone else picking up my knife and twisting it out of a butternut squash or hacking a bone with it.
I'll leave it to BDL or someone to talk you through the Carbon vs. Stainless options -- I think there's some of that on this thread already. I have a Togiharu G-1 petty, which is pricier (and too pricey) than what you're looking at, but I'll bet buying Damascus always means putting money into something other than function. They have other stainless knives that as inexpensive or even less expensive that might serve better.
Another word on handles. The blade length on Western-handled knives is measured from the heel of the knife to the tip. Knives with yo-handles will be shorter, since they're measured from the ferrule to the tip. So my 210mm suji is a bit shorter than a yo-handled 210mm suji. I think this difference matters more the shorter the knife.
Things to think about. I'm not giving more specific guidance because I'm not familiar with most of those knives, and not familiar in use with any of them (though I am with some that are similar to the Togiharu and the Suisin, at least).