I've got a decent Tojiro wa-gyuto, got my sharpening stuff down, thanks mostly to you guys (special thanks to BDL for any and all knowledge I've picked up along the way.)
What I'm interested in now is a slicer, mostly for veggies and the like. I'm just confused by the different types and shapes, etc.
Like I said, this would mostly be for veggies and lighter use, nothing heavy. Do I want a nakiri? A yanagi? A kiritsuke? A sujihiki? From videos I've seen of each being used, they're used similarly enough, so is it more about the feel/weight distribution?
Just curious what you guys like, and why.