This high quality, Japanese made, Usuba Bocho sushi knife is ideal for chopping veg.

Usuba Bocho means literally a knife for cutting greens. They differ from other sushi knives as they have a straight blade edge suitable for cutting all the way to the cutting board with a chopping motion removing the need for a horizontal slicing action. These knives are also very thin. It is not good for cutting small bones in fish or meat, but is ideal for cutting vegetables.

For cutting fish and meat try the sashimi knife.

The shape of the Usuba Bocho differs depending on the region of origin, with knives in the Tokyo area being rectangular in shape as this one is, whereas the knives in the Osaka area have a rounded corner on the far blunt side. The cutting edge is angled from both sides, called ryoba in Japanese, making it easier to cut straight slices.