Japanese vegetable knives
Nakiri is the most famous Japanese vegetable knife. The straight double-edge bevel blade was specially designed for neatly slicing and push-pull chopping even large vegetables. Due to the rectangular blade, the Nakiri knife touches the cutting board surfaces by mostly the entire cutting edge at once and doesn't leave uncut pieces. A Nakiri knife is also quite helpful in cutting hard vegetables, like a pumpkin, without cracking or splitting them. Another famous vegetable knife in Japan is Usuba. It's mostly the same as Nakiri but has a thicker, single-edge bevel blade. Despite the apparent resemblance to a small cleaver, Japanese vegetable knives cannot be used for cutting hard things like bones, etc.