Yashima Nogu Kogyo Nakiri-bocho 165mm・Shirogami #1

At the risk of appearing militant, if you've never owned or used a nakiri then you must change. We should all eat more vegetables, and a nakiri will encourage good habits in that direction. You'll be at market looking for cuttables as much as edibles.

Cutting feel of this steel is satisfying, aided by a deep blade path, and when you're knocking out a Japanese breakfast (378 cuts this morning) that makes a difference to your life. Sharpening is straightforward and stress free. 

OK, the edge will be comparatively delicate and you should be mindful of sand or grit among the leaves if your vegetables are really fresh, and it's straight-through-cutting only, please - no working your knife through a hard cheese or winter squash. A shirogami #1 nakiri is not a knife you want to muscle. Let the sharpness do the work. 

So, buy a nakiri. Buy this nakiri. You'll be rewarded with pleasure in the kitchen, a healthy diet and quite possibly a longer, happier life.