A vegetable knife can be a good investment, so you need to know your options when choosing the best knife for cutting vegetables for you.
With so many choices available in the market, it is understandably hard to pick the best one for your needs. It becomes even more complicated to choose because vegetables come in a wide variety of shapes, sizes, and textures.
As anyone who cooks knows, prepping vegetables to cook can take forever. The best knives, however, can cut down the preparation time and can make vegetable cutting so much easier.
Easier, that is, if you use the knife that’s designed to give you the control and precision needed for different kinds of vegetables.
This article will help you figure out what type of knife to use for specific vegetables and tasks. My buying recommendations include the best brands around, and the selection ranges from the easy-to-wield Japanese knives to their conventional Western counterparts.
|Best Knife for Cutting Vegetables||Why We Like It|
|1. Wusthof Classic 4” Paring Knife||great balance and full bolster and finger guard|
|2. Shun Classic Blonde 7” Santoku Knife||long-lasting, easy to maintain cutting edge|
|3. Wusthof Classic Super Glider - 8-Inch Chef's Knife||cut-out blade detail keeps vegetables from sticking to knife during slicing|
|4. Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife and Y Peeler Set||ceramic blade lasts 10 times longer than a steel one|
|5. ZWILLING J.A. Henckels TWIN Signature Chinese Chef's Knife/Vegetable Cleaver, 7 inches||ergonomic handle and great flexibility|
|6. TUO Vegetable Cleaver- Chinese Chef’s 7||durable stainless steel blade and traditional pakkawood handle make a durable knife good for many types of vegetables|
|7. Global 1/2 inch, 14cm Vegetable Hollow Ground Knife||razor-sharp blade with grooves prevents vegetables from sticking when slicing and dicing|
|8. Famcute 7 inch Nakiri Knife||good-for-a-budget- knife is sharp right out of the box|
|9. KITORY Vegetable Cleaver 7||non-slip ergonomic handle works for both right- and left-handed cooks|
|10. MAD SHARK Santoku Chefs Knife 8 Inches||balanced, easy-to-control knife is a good all-around vegetable knife|
Best Knives for Cutting Vegetables
Wusthof Classic 4” Paring Knife
Without a doubt, this knife was made for cutting vegetables. You will feel comfortable yet confident holding it in your hand while peeling vegetables or slicing garnishes.
The handle is made of a synthetic material that is intended for kitchen use. It is easy to hold, even with wet hands.
The blade is made of high-carbon stainless steel. This makes the knife incredibly sharp, able to slice through fruits and vegetables easily. Its three rivets and full tang provide the knife with great balance and durability. The full bolster lets you sharpen the full length of the blade when you have to.
The Wusthof paring knife’s shorter blade could not cut a medium-sized potato with one swipe. However, that is to be expected when using a paring knife for this purpose.
- High-carbon stainless steel blade
- Comfortable and highly durable handle
- Three rivets and tang provide a great balance
- Full bolster and finger guard
- Cannot cut through a medium-sized potato with one swipe
Shun Classic Blonde 7” Santoku Knife
Shun knives are known to provide the best cooking experience, and this Santoku knife is no exception.
This knife has a corrosion-resistant steel blade with excellent edge retention. This works for me since I hate having to constantly sharpen knives.
It is great for slicing, dicing, and cutting a variety of vegetables with precision and control. This may be partly due to its traditional Pukkawood handle that makes it comfortable to hold, even for those with small hands.
The knife’s length of 7” makes it easy to maneuver, especially in a small cooking area.
The only problem I have with this Santoku knife is that it doesn’t come with a case or sheath for storage. Being extremely sharp-edged as it is, I don’t feel comfortable throwing it unprotected in my kitchen drawer.
- Long-lasting and easy to maintain exceptionally sharp cutting edge
- Great in slicing, dicing, and cutting vegetables with precision and control
- Comfortable and easy-grip even to those with small hands
- Makes maneuvering easy in limited space
- Doesn’t come with a case for storage
Wusthof Classic Super Glider – 8-Inch Chef’s Knife
I think this is the best vegetable knife for cutting vegetables that are prone to stick like potatoes.
That said, this Wusthof is also great for all other vegetables like carrots, onions, and peppers. The Wusthof knife’s cut-out detail on the blade prevents vegetables from sticking to the blade, making vegetable cutting easier and more efficient.
The forged blade is made from stain-resistant high-carbon steel that is also corrosion-proof. A precision edge technology is said to have been used to give the knife a 20% sharper blade and double edge retention. However, I was disappointed to find it not as sharp as the other vegetable knives I tested.
- Distinctive holes on the blade prevents vegetables from sticking to it
- Stain-resistant and corrosion-proof
- Handle made for enhanced comfort and balance
- Three metallic rivets affix the handle to the blade for enhanced tightness
- Not as sharp as other knives
Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife and Y Peeler Set
The best feature of this Santoku knife may very well be its ceramic blade.
It can maintain its very sharp edge up to 10 times longer than a steel blade. You can also be sure that it will not brown food, as it is rust-proof and acid-resistant.
At first, I didn’t think it was a real Santoku knife since it didn’t have the same row of shallow dimples on the blade, a distinctive feature of that type of knife.
Upon trying it, though, I experienced the same high level of performance of a Santoku knife in vegetable cutting. This knife also has an ergonomically designed handle that feels comfortable in the hands.
The thinner blade of the Kyocera ceramic knife means that it cannot be used as an all-purpose knife. It should never be used for anything which requires intense chopping. The blade will break or chip when used improperly.
- Ceramic blade can hold sharp edge 10x longer than a steel blade
- Rust-proof and acid-resistant
- Ergonomically designed handle for comfort
- Blade may break or chip with improper use
ZWILLING J.A. Henckels TWIN Signature Chinese Chef’s Knife/Vegetable Cleaver, 7″
This vegetable cleaver scores highly with its cutting versatility and durability. It is capable of cutting through all sizes and densities of vegetables, but also has enough flexibility for fine slicing.
This Chinese chef’s knife can cut large quantities of vegetables. What I like most about it is that, due to its broad blade surface, you can easily scoop up the cut vegetables to transfer them to a cooking pan or plate.
Also, the handle is comfortable for a wide range of hand sizes. It offers a safe and comfortable grip for smaller and larger hands.
Although the manufacturer claimed the knife would have outstanding sharpness right out of the box, I did not find it to be exceptionally sharp the first time I used it. It does, however, have excellent edge retention so far, and it looks like it will take some time before it will need sharpening.
- Made from special formula high-carbon steel
- Ergonomic handle for comfort
- Excellent edge retention
- Flexible and lightweight
- Not exceptionally sharp right out of the box
TUO Vegetable Cleaver- Chinese Chef’s 7″ Knife
This 7-inch vegetable cleaver is perfect for cutting, chopping, and mincing vegetables from potatoes to parsley. It is well designed with its polished Pakkawood handle and high-quality stainless steel blade.
Performance and durability are not sacrificed by providing the Tuo cleaver with a good design. It has an ergonomic handle with a polished bolster design. It also gives exceptional maneuverability even with its size.
I would love this knife even more if it was provided with a better grip, although it is comfortable to hold.
The knife’s full tang construction ensures great stability and durability. I like that the blade comes razor sharp right from the box. This may be because each side of the blade is hand sharpened to an 18-degree angle by the maker’s experienced blacksmiths.
- Very well designed
- Razor-sharp right out of the box
- Full tang structure
- Pakkawood handle makes it largely waterproof
- Grip could be better
Global 1/2 inch, 14cm Vegetable Hollow Ground Knife
I could not make it out at first if this was a chef’s knife or a Santoku knife. It looks a lot closer to a chef’s knife, but it has grooves on the edge that are distinctive of a Santoku.
It also works very well as a specialized vegetable knife than the all-around knife that we know a chef’s knife to be.
I should say that the unique design of this Global knife takes some getting used to, and that is my only beef with it.
The blade and handle are made from a single piece of steel. The knife is designed with a convex edge for razor sharpness.
Its triangular handle that has the iconic Global dimple design provides a non-slip grip. It’s also easy to clean and maintain. If you are looking for a knife for cutting vegetables, this should be up for consideration.
- Grooves on the blade help food to easily slide off
- Made from stainless steel for long-lasting durability
- Non-slip grip
- Unique design takes getting used to
Famcute 7 inch Nakiri Knife
This is another knife with a unique design and you will notice it immediately. This Famcute Nakiri knife has an African rosewood handle that, besides contributing to its aesthetics, provides a comfortable grip, and is non-slip. It has stability that allows full manipulation of the blade.
Then, there is the blade’s clad dimple design which allows for easy food release while cutting. The food will not stick to the blade, which makes for easy washing later. The blade itself is made from high-grade Japanese stainless steel. It takes an angled edge that will hold for a long time.
Being a Nakiri knife, it is the best for cutting vegetables so this should be among your choices when you are wanting to buy one. The best part? It is one of the more inexpensive vegetable knives in the market coming in at below $100. I am just disappointed, though, that it only has a partial tang. This makes it more prone to breaking than those with a full tang.
- Non-slip and comfortable handle
- Clad dimple design prevents food from sticking
- Very sharp right out of the box
- Very affordable
- Only has a partial tang
KITORY Vegetable Cleaver 7″ Kitchen Knife
The blade of this cleaver is made from premium high carbon German steel that is known for its extremely good rust prevention and corrosion resistance.
It is super sharp right out of the box and shows no sign of needing honing after more than three weeks of daily use.
The ergonomic handle is non-slip and provides a very comfortable grip. I didn’t feel tired and my hand didn’t hurt, even after cutting a lot of vegetables. The way that the handle is attached also makes me confident that I will never have to worry about rivets breaking.
The best thing about the Kitory cleaver is that it is a double bevel knife that makes it suitable for both right-handed and left-handed people. Unfortunately, I found some rough edges in the body of the knife. This, however, did not in any way affect the knife’s performance.
- Rust-proof and corrosion-proof
- Sharp right out of the box
- Non-slip ergonomic handle
- Suitable for both right-handed and left-handed persons
- Rough edges on the body
MAD SHARK Santoku Chefs Knife 8 Inches
The Santoku knife from Mad Shark is very strong, yet nimble enough for cutting all kinds of vegetables. It is surprising that with its length and heft, it is still able to give precision to every cut. It can be considered an all-around cooking knife.
The knife features a premium high carbon German steel blade that makes the knife corrosion and stain-resistant. It also has a hollow edge design that helps the food to slide off and not stick to the blade. You will spend less time cleaning the knife in between slices even when cutting juicy veggies.
This knife also has a bolster that gives it better balance and good control. The handle is made from military-grade polymer provides a good grip and is very durable. Even after holding the knife continuously, you will not feel any numbness nor stiffness in your hand.
I like the navy Mad Shark box that the knife comes with. It is perfect for gift giving. You may have to use this in storing the knife, too, since it doesn’t come with a protective sleeve or sheath.
- All-around kitchen knife
- Corrosion and stain resistant
- Hollow edge design lets food to slide off the blade
- Bolster provides balance and control
- Does not come with a protective sheath
The Final Call
These knives are considered to be the best vegetable knives in the market today.
The wide range of choices will suit everyone who cooks, whether they be professional chefs or those who simply prepare home meals every day.
Remember, though, that each person has his or her own taste and preference. Any one of the recommended knives can be the best knife for vegetable cutting. It now depends on you to choose which will best work for you.
Frequently Asked Questions
What is the best type of knife for cutting vegetables?
The best type of knife for cutting vegetables would be the chef’s knife. It is an all-around kitchen knife that can handle just about anything – chopping, slicing, mincing, and dicing.
The chef’s knife is especially useful with larger and sturdier vegetables. It is made to be strong enough not to wobble when used to cut through something that requires a little more muscle.
Coming in at a very close second would be a Santoku knife. Its hollow-edge depressions along the blade help to prevent vegetables from sticking to it. It is a great alternative to a chef’s knife, and others may even prefer it for cutting vegetables.
What is the fastest way to cut vegetables with a knife?
Besides using the type of knife that is best suited for cutting vegetables, you have to practice good knife skills. This is especially necessary since you will have to use a super sharp knife.
You also have to use the right motion and technique in cutting all types of vegetables. Unfortunately, you can only acquire the skills and mastery of the techniques through practice.
Constant practice will also make you comfortable with using your knife. This will be a big help for you to increase your chopping speed.
Which knife is best for cutting potatoes?
A chef’s knife is the best knife to cut potatoes. Its wide-blade makes it easier to cut through potatoes with one quick swipe instead of repeated cutting motions. Smaller knives might even get stuck halfway through.
It would be best if the chef’s knife is super sharp. One great tip before you start cutting is finding the potato’s most stable position. That is the side it wants to rest on the chopping board naturally.
After this, you can start slicing the potato easily and safely.
What knife do you use to cut carrots?
The Nakiri knife, in my opinion, is the knife to use to effortlessly cut vegetables including carrots. Its blade’s natural curve eliminates repetitive slicing actions. The knife’s blade depth will allow it to cut through carrots effortlessly. The sliced carrots will not also stick to it.
Of course, being the versatile knife that it is, the chef’s knife can also be used if you do not have a Nakiri knife. It is great for cutting firmer vegetables like carrots.
Can Santoku and Nakiri knives be used for more than just cutting vegetables?
The Santoku knife is an all-purpose knife and aside from vegetables and fruits, it is the perfect tool to cut meat, fish, and cheese. The Nakiri knife, on the other hand, is designed specifically for chopping vegetables and fruits. And it does so exceptionally well.
The Nakiri knife is one of those knives that are intended for one purpose like the butter knife and fillet knife, for example. While you can use your Nakiri knife to easily slice butter or chop pork, I suggest to use it for its intended purpose, which is cutting vegetables. You will be able to get the full extent of its benefits this way.
What are the basic knives I should have in my kitchen?
Having a wide variety of knives is a luxury, for who wouldn’t want them to make food prep easier and more fun? However, if you go back to the basics, there are only three knives that anyone should have in the kitchen: a chef’s knife, a utility knife, and a serrated knife.
For most people, the chef’s knife is the most important knife in the kitchen. It is used primarily for chopping, but it can be used for practically anything that calls for the use of a knife. So, if you can only buy one knife right now, this should be it.
The chef’s knife has a miniature version, and that is the utility knife. It is used for the more delicate tasks which the big bladed chef’s knife cannot efficiently do. A utility knife is best for trimming vegetables, peeling onions, and coring fruits and vegetables.
A serrated knife is used mostly on food that has a different texture on its exterior from the one it has inside like a hard-crusted bread or a pineapple. The sawing action done when using this knife can also cut sturdy vegetables, meat, and poultry.
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