Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3", Walnut Wood Handle Victorinox Fibrox I use a Misono UX10

I use a Misono UX10 150mm petty knife at home pretty much daily and I love it

an extension of your hand

this is CARBON steel

This knife allows cooks to effortlessly prep a wide array of fresh produce

Sakai Takayuki 33-Layer Damascus Nakiri Vegetable Knife, 160mm / 6.3", Walnut Wood Handle Victorinox Fibrox I use a Misono UX10This knife looks like a vegetable knife used by sushi chefs (called Usuba), but a Nakiri is thin and super sharp and so makes a fantastic all around kitchen chopper (note: it's NOT a cleaver, so don't use it like one frozen foods, root vegetables and other hard items can damage any thin and sharp knife). Use it like a straighter version of a santoku or chef's knife for chopping vegetables and fruits and other such items. Just as with the other knives