Nakiri Hocho Knives are used in Japan for slicing, dicing and mincing vegetables.
The very thin blade (2mm) is usually made of Dasmascus steel, and therefore black. It will be sharpened on both sides. The handles are made of wood.
Tokyo style Nakiri Hocho Knives have a blunt nose, Osaka-style have a rounded nose.
Though the Tokyo-style one looks somewhat like a cleaver, it shouldn’t be used as a cleaver
The blade is long enough to cut through vegetables with a single motion.