I hope I did not come across as snarky. I just didn't have much time before since I was cooking, writing this on the phone, and I could'nt see the option I was looking for.
When I buy a kyusu, the fact that the filter is ceramic and not made of steel is most important, filter-wise. Ceramic filter, clay type, being unglazed (at least inside) and how it looks are more important to me than the actual filter type. Those things are not ordered by importance.
If I could only have one, I would probably choose sasame filter. That would be the same as flat ceramic mesh or is it different? The only reason for me to choose that would be because of fuka (although I think Chip seems to have had a good experience with ball type for fuka given some pouring skill). If I knew I would only use the kyusu for non-fuka, I think I'd prefer direct filter so I could get every drop out of there.
My kyusu from Andrzej Bero has direct filter and it's great, I've mainly used that one for Oolong. The fact that it is made in Europe breaks the typical "Only tea from country X for teapot made in country X", that I'm guilty of doing with my Japanese kyusus, and Yixing. I'd love some Polish-grown herbata in there though!