A good kitchen knife for vegetables has to be sharp and have a thin blade. It must be possible to sharpen and keep the sharpness longer easily. These criteria can only - meet carbon steel blade - in my view. Stainless steel is to "grainy", as it can be sanded so sharp. Although the carbon steel blade, with time dark and they must not be cleaned in the dishwasher, but only by hand, but better kitchen staff does not exist for me. My favorite knives are anyway "Windmills knife". Since the goods and the price is right. Highly recommended. Greeting kittifaz,