If I had to choose, I would choose one of my chefs, not one of my nakiris. I'm not a pro, just one of them crazy knife collectors/home cooks. I have a bunch of nakiris in different sizes, but for some reason I don't use them as much as I should. Every once and a while when I actually do use a nakiri, I enjoy it very much and think "this is fun, I should use this more often". However, when I reach for a random knife without thinking, for some reason I seem to prefer the ones that got a tip.
My most recent nakiri purchase was a stainless Kurosaki Megumi with VG10 core steel. I have mostly carbon steel knives, but I find the Megumi to be very practical to use at home when I'm a bit distracted (for example by guests or a lot going on in the kitchen). It feels refreshingly uncomplicated with it being stainless and with no tip. And also, it's a very pretty knife.
And here's a picture from almost a year back when I'd just bought a big Toyama Noborikoi nakiri. It's very blade heavy, but I soon got used to it. Using it was like using a nakiri for the first time again, it was great fun.
So, I think I need to "reprogram" myself to use these knives a bit more often...