I got a cheap stainless Calphalon Nakiri at tj maxx for $15 that I use all of the time. A new one is on my long list of knives to upgrade eventually. I find it is a really nice mix of the cleaver and the gyuto. It's probably my second most used knife behind my artifex gyuto.
My knife skills are probably a little above average. I do most of my practice after a Sam's trip when I break down all the onions, peppers, carrots, celery, etc and freeze most of it. Usually takes 30-60 minutes to dice it all. Do lots of other fresh veggies and meats just about daily too. Of course, any time I am in the kitchen I am looking for a reason to play with something sharp