Santoku

For chopping, dicing, and mincing vegetables I prefer the shape and balance of the Santoku over a chef’s knife. It also works very well for slicing meat. The fluted blade allows the knife to slide through wet material without sticking.
My particular knife was made by Calphalon, but I can’t find them anymore. There are many other good knife makers to choose from; I would not buy the cheapest nor the most expensive, something in the $50-90 range will likely keep it’s edge and last for years.