Nakiri

A nakiri (菜切り, “greens cutter”) is a dedicated vegetable knife with a tall, rectangular blade and a flat edge that meets the cutting board along its whole length. That geometry lets it cut all the way through a vegetable in one straight push or pull, without the half-connected slices a curved blade can leave. It has a blunt front rather than a tip, so it is not a general-purpose knife — most cooks use it as a second or third knife alongside a santoku or gyuto. The double-bevel nakiri is the home-kitchen counterpart to the single-bevel usuba used by professionals.