Need a veggie chopping knife (recommendation?)

_Happy_ said:
I need a better knife for chopping vegetables (mostly peppers). I use it in a commercial kitchen and go through about 6 LBS per week of Poblano Peppers. I have very little experience with kitchen cutlery terminology.

My current knife has a Heel / Bolster that gets in the way. I'm looking for a recommendation for this chopping knife around or under $200 USD.

I have a sharpening system similar to the Edge Pro Apex kit that I can use to touch it up from time to time.

Thanks,

_Happy_
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I also suggest a Chinese cleaver knife, medium size. It doesn’t have to be expensive. There are some decent enough stainless steel ones made in China, the Victorinox one, and are many options in carbon steel, Including American made ones for lower price than the Japanese nakiris. Will handle a large variety of vegetables and can be used safely due to the tall blade, if you hold the veggies to be cut with your fingers curled, the knuckles touching the side of the blade.
 
A mid-level Nakiri would be my first choice. But, I bought a Santoku for veggies and am happy. Nice push cuts.
 
littleknife said:
I also suggest a Chinese cleaver knife, medium size. It doesn’t have to be expensive. There are some decent enough stainless steel ones made in China, the Victorinox one, and are many options in carbon steel, Including American made ones for lower price than the Japanese nakiris. Will handle a large variety of vegetables and can be used safely due to the tall blade, if you hold the veggies to be cut with your fingers curled, the knuckles touching the side of the blade.
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I'd recommend the Shibazi f208-2 cleaver. I've had one fore a year and it's been great!
 
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