Japanese knives in the Nakiri style are made specifically for chopping greens. The blade's tip is flat and square, while the blade itself is double-bevelled, thin, and wide. Vegetable carving is the primary use for this Japanese design. It is particularly helpful for cutting and shredding vegetables. For the single-bevel version of this knife, you can also consider the Usuba. This kind of knife is particularly helpful in Japanese cooking for chopping vegetables like carrot or daikon into julienne strips; this technique is known as "katsura-muki."
Perfect for: dicing, mincing, slicing, and chopping.