In Japan, there are two most famous vegetable knives. Nakiri knife (west type /160mm-180mm /double-bevel) and an Usuba knife (traditional type/165mm - 210mm/single bevel). Both are specifically designed to cut vegetables perfectly without splitting or cracking. Unlike the Usuba, the Nakiri knife has a thin double bevel blade, so you can also use it as your primary kitchen knife. Japanese Nakiri knife is one of the most popular Japanese kitchen knives and is highly recommended (must have).