I hope I'm not annoying anyone by posting another one of these threads.
So I want to get my first "real" knife and start sharpening.
The two choices I am considering: The CCK 1303, I am unsure about using a cleaver; and the Tojiro Shirogami Nakiri 165mm.
I will state that I have read through many of these threads before and always see the suggestion of getting a good gyuto and going from there; but I would like to keep the price as low as possible, seeing as this is the knife I will be learning how to both sharpen on and take care of a carbon steel blade.
This will be exclusively a home use knife, cutting up onions, bell peppers, occasional jalapeno peppers, some green onions, possibly tomato, likely some potato, and other things as well.
I don't plan on cutting proteins with either of these choices.
So which would you pick, and do you have any other suggestions? Thanks for looking and reading.