You're right - Kiwi knives are real garbage steel, so you are hard pressed to get a worse quality knife. Even the Globals are better - a lot. But there are better choices.
Adam's example is going to the other extreme - and is a beautiful piece of work!
Now if you are going to be cutting Pizza - especially on aluminum trays, I think most nakiri may be a bit too delicate for your tastes. I would consider the Tojiro nakiri - a bit heavier made if you wanted to stick with a nakiri.
I would also consider the santoku. Oddly if you modify the tip end to the shape you like, it could be just the ticket, but I would use it first to see if you really need to do the tip differently than the santoku. Here's a modified santoku I made to give you an idea: