Ok. D shaped handles are generally for righties, but if you remove it and flip it up, it may work OK for a lefty. If not, you may be able to get Mark at CKTG to put an oval handle on it; sometimes they have extra handles or ones that were removed from another knife for a custom handle or something.
A great set would be the 5 piece set with the Bester 500, Bester 1200 and Rika 5K, along with the deburring block and eye loupe. The 500 will do quick repairs, the 1200 works quickly for smaller repairs and really setting the bevel and the Rika 5K will give you a great edge for what you are doing. People who do a lot of protein cutting/meat butchering will often tend to want a coarser edge to have more tooth to saw through the meat more; a highly polished edge may slip off the proteins easier and not be as aggressive in the cut. People usually go with a 2K-4K type edge (or use a J natural stone which will have a variation in grit size to provide the toothiness) for that since it will refine the edge a bit, but still have a lot of tooth.
The Rika 5K is a great edge for what you are using it for. I prefer a more polished edge for that type of cutting than what a 2K stone will give. Plus by going from the 1200 to the 5K, depending on how much you refine on the Rika 5K, you can leave yourself some tooth from the 1200 edge, too.
Actually, if you are doing a lot of veggies, look into a Nakiri. I have 3
They work incredibly well with a push cut cutting through the veggies. A polished edge works better for push cutting, where a toothier edge works better for slicing generally. With the Nakiri, raw carrots will often feel "cooked"; they will feel easy to cut and with a good, thin Nakiri, won't snap when you cut through them. I use my Nakiri's for Potatoes, carrots, mushrooms, veggies, peppers, tomatoes, etc. A Rika 5K or a higher grit with a J Natural stone will give a great edge for a Nakiri!! Even with gyutos and stuff for veggie cutting, I prefer an edge at least at the Rika 5K, if not going higher with J nat stones.
The Tojiro ITK Kiritsuke should also work very well for veggies, and is larger, too, but all carbon steel.