If I don't eat meat, is there any reason why I would choose a chef's knife or santoku over a vegetable knife (e.g. Japanese vegetable knives or Chinese cleavers)?
I eat all kinds of foods (from mexican to chinese) and make nearly everything from scratch (minus things like noodles), so from my cheap interim chef's knife, all I do is chop, slice, and dice. Although I've only recently taken up cooking, I don't see myself doing anything else (paring and bread knife aside). Because of this, I've been debating getting a vegetable knife, such as a Global vegetable knife or Wusthof Chinese cleaver.