In article ,
wrote:

I use a 'Japanese Vegetable Knife'.

Those are great, aren't they? Absolutely the best thing for vegetarian
slicing and dicing. I picked up a carbon steel version from an Asian
grocery store years ago, and it's almost the only knife I ever use. A
few strokes through a sharpener after each use keeps it it top
condition.

The only "trick" to using it is the grip. The thumb and forefinger
grasp the blade just above the handle, giving much better control.

Here's a picture of the grip (on a chef's knife):

http://forums.egullet.com/index.php?...f=108&t=25958&

--
-John
http://electronworks.com/recipes/