In our quest to find the best vegetable knives for every kitchen, we understand that whether you’re a home cook or a professional chef, the right tools are crucial. The right cutting board and a good knife are essential components of any culinary endeavor. For instance, peeling an apple with a Chef’s knife isn’t ideal – a paring knife is much more suited for the task. Similarly, a paring knife isn’t the best choice for cutting up a whole chicken.
However, these are just basic examples. In this comprehensive guide, ‘The 10 Best Vegetable Knives for Making Your Life Easier,’ we delve into the four most popular types of vegetable cutting knives. We’ll showcase some of the best knives available on the market today, each excelling in their unique way.
Throughout this article, we’ll tackle some frequently asked questions about these knives and share our top picks for each category, explaining what sets them apart from the rest.
Selecting the perfect knife from an array of options can be overwhelming, especially when considering factors like blade length, handle comfort, and the type of knife that best suits your culinary needs. From slicing sweet potatoes to finely chopping delicate herbs, having the ideal knife for each task is vital.
So, if you’re ready to elevate your kitchen experience, let’s dive into the world of the 10 best vegetable knives and discover how they can make your cooking both easier and more enjoyable!
Our Top picks at a glance
Before we get this ball rolling, we know that some folks out there have bookmarked this page to read for later and are going to be skimming for highlights for now.
For those readers, we’ve got a sneak peek at our top picks from the list and at the end of the article we’ll provide a more thorough explanation on what we felt made these knives the very best. These were out top picks:
- The best Chef’s knife – DALSTRONG High Carbon German Steel Chef’s Knife with 8-inch Blade –The Dalstrong brings high carbon German steel to the table so that your knife is razor sharp and will stay that way longer. The cherry on top is that it’s also a fine-looking knife, so you get the best of utility and aesthetics on one powerful package.
- The best Santoku – imarku 7-Inch Ultra Sharp Santoku Knife – The imarku had a great heft and balance, as well as an edge that makes artistry out of slicing, dicing, and mincing. The Grantons on the blade also trap air, for less chance of sticking, and the Pakkawood handle adds a whole lot pretty to complete the deal.
- The best Nakiri – Zelite Infinity 7-inch Japanese Nakiri Knife – Dice, slice, mince, chop, or shave paper-thin slices from your veggies – the Zelite Infinity is more than up to the task and a pleasure to use in the kitchen!
- The best Paring knife – Hammer Stahl 3.5 Inch Paring Knife – Imagine a spear head that makes short work of cutting, segmenting, and peeling and then add a little aesthetic grace and you’ve got the Hammer Stahl paring knife. It’s got all the utility you need but also takes the time to look good and this really sets it apart.
What knives are the absolute best for cutting vegetables?
When considering the first things to add to your knife collection, it’s worth exploring different materials like Damascus steel or high carbon content for a razor-sharp edge. Knives like the gyuto knife or a versatile vegetable cleaver can be your best friends in the kitchen, especially when dealing with large vegetables.
There are really 4 knives that are going to be the best for the task – The western-style Chef’s knife, the Japanese Santoku and Nakiri, and the classic paring knife. Each one of these has some excellent perks to bring to the table, so let’s take a closer look at each to help you with your decision before we take a look at some examples.
Chef’s knives
The western Chef’s knife is a workhorse – it gives you a sharp tip, a defined heel, and a curved cutting edge, which makes its functionality quite diverse. You can mince garlic, chop up fruits and veggies, or even cut and divide a whole chicken.
Due to the shape, if you encounter something large and difficult to cut through, you can even use the ‘rock chop’ technique to work your way through it like a champ. This is the most popular option for cutting veggies due to the wide range of tasks it can do and you’ll see at least one of these in every kitchen.
Santoku knives
Smaller than the Chef’s knife and lightweight, the Japanese Santoku is a knife that is designed mainly for 3 tasks – dicing, slicing, and mincing – and these specialized blades are very good at their job. One feature you’ll notice on these knives are some oval shapes that are ground into the steel called ‘Grantons’.
Have you ever been chopping up garlic and had it stick to your knife, so that you had to stop to remove it? Grantons help to minimize or even eliminate this, by capturing tiny pockets of air that help to prevent veggies from sticking while you slice and if you’ve got a lot of veggies to cut, that trapped air can really save you a lot of time!
That’s pretty neat all on its own, but the Santoku does have a little versatility to it, too. While it’s mostly for veggies, you CAN use it for meat and fish when you like. All in all, it’s a welcome addition to any kitchen arsenal and well-worth your while!
Nakiri knives
The Nakiri blade, with its straight edge and double bevel blade, is an excellent choice for those who prefer a traditional Japanese vegetable knife to slice vegetables with precision.
While a Nakiri knife looks like a mini butcher’s cleaver, you don’t want to ever use it on meat. Granted, it would work for a while, but eventually, you’ll damage the thin blade. That’s because the Nakiri is intended for use with vegetables.
With the butcher-knife type blade, you can dice and slice with relative ease, but if you keep it nice and sharp you can also make paper-thin cuts of vegetables and it cuts so well that the thin slice will be flavor-packed!
With a little practice, you’ll be surprised just how quickly and perfectly you can thin-slice or chop a large volume of your favorite veggies and that’s what makes Nakiri knives such a big hit in the kitchen!
Paring knives
Paring knives come in a few different flavors. For instance, if you see a paring knife with a slight curve to it, you are looking at a ‘Bird Beak’ style paring knife. These are great for peeling round fruits. If the knife looks more like the head of a spear, then you are looking at a ‘Spear Point’ paring knife.
These knives are great for veggies – you can slice, peel, and pare with them and the small size of the knife blade (3.5 to 4 inches usually) make it short, sharp, and stout, so you have a lot of control.
Finally, if you see a paring knife that’s a little longer than the others, with a flat edge and the top bearing a curve, then you are looking at a ‘Flat paring knife’, or as some call it, a ‘Sheep’s foot’. Try one on garlic, ginger, or other small veggies or fruits that you would like to cut and you’ll see for yourself – it’s fantastically easy!
Now that we’ve gone over some of the most popular veggie knives, let’s take a look at some examples of the best vegetable knives on the market today so that you can see what each type looks like and have a better idea what to look for when you feel like a few kitchen upgrades!
The 10 Best Vegetable Knives For Making Your Life Easier
In this section we’ve going to show you 10 of the best vegetable knives and for each entry, we’ll tell you a little about what that knife brings to the table, as well as it’s measurements and weight, and we’ll also touch on what we liked about them(and what we didn’t!).
If you’re ready, then let’s take a look and you can see which of these beauties you might like in your own kitchen!
Chef’s knives
Our first veggie knife is this Babish High-carbon German steel Chef’s knife. Measuring 8 inches and weighing 11.3 ounces, it doesn’t look fancy, but it gets the job done with a quickness.
Forged from a single piece of hard 1.4116 carbon steel, this tempered blade will hold an excellent edge and is great for mincing, chopping, dicing. Finally, the ABS handle is comfortable to grip and gives it a nice balance!
Pros:
This blade keeps an excellent edge and it chops and dices wonderfully. The black handle also means that it will go with most of your other cutlery.
Cons:
It’s fairly spartan and that will appeal to some, but if you are looking for something with a little more flash then this might not be a good fit.
2. DALSTRONG High Carbon German Steel Chef’s Knife with 8-inch Blade – Gladiator Series ELITE
Speaking of something with a little more flash, feast your eyes on this Dalstrong High Carbon Steel Chef’s knife from their Gladiator Series Elite.
This DALSTRONG knife is a favorite among professional chefs and home cooks alike. Its stainless steel blade and comfortable handle make it a good option not just for vegetables, but also for carving meats.
Measuring in at 8 inches and a lightweight 8 ounces, you can do a lot of chopping before you start feeling it in your wrists, and you’ll get a comfortable grip with the triple-riveted wooded G10 handle.
The 16 – 18 degree bevel also ensures a satisfying, extra-sharp cut when you use it, and it’s rated at a robust 56 hardness on the Rockwell scale. Add in that it has a 100% satisfaction or money back guarantee and a lifetime warranty, and this German steel Chef’s knife might just be your new favorite piece of cutlery!
Pros:
It looks beautiful, holds a killer edge, and it’s built to last – it’s really hard to go wrong with German cutlery and the Dalstrong is certainly no exception to that rule.
Cons:
It’s a little pricier but arguably worth it for the mileage you can get off a well-made blade.
Our final Chef’s knife selection is actually a nice little set. This Wusthof Gourmet 2-piece knife set comes with two blades – one an 8 inch Chef’s knife and one a 4 inch utility knife – so that you get two quality blades at a very cost-effective price.
The handles for these knives are polypropylene, so that they’re comfortable to handle and durable, but don’t stick these knives in the dishwasher – they are hand-wash only to keep them looking their best.
The blades themselves are made of precision laser-cut German steel, and will hold a superior edge, plus it doesn’t hurt that they come from a company with a great reputation –Wusthof has been providing quality cutlery for a little over 200 years now!
Finally, Wusthof includes a lifetime warranty on these knives, so you’ll be sure to get a lot of years of happy use out of them. What’s not to like?
Pros:
German engineering is a fantastic thing and it’s apparent in these blades from the get-go. They’re sharp, durable, they look nice – and should stay that way well into the foreseeable future.
Cons:
They’re not as flashy as the Dalstrong option, so this won’t be a perfect fit for everyone.
Santoku knives
Our first Santoku knife on the list is this imarku and it’s a Japanese knife that is fortified with German steel. Measuring at 7 inches and weighing .43 lb, it’s a hefty piece of cutlery, and the Pakkawood handle definitely gives it a fantastic look to go with all that chopping and slicing power.
The hand polished blade is sharpened at a 15 to 18 degree angle per side and those ovals you see are called ‘grantons’ and they help to create a cushion of air while you slice to prevent sticking.
With its ergonomic grip the imarku is also a pleasure to hold and use. Just be sure to wash by hand, only – while that wood is sealed, it’s not a good idea to get the dishwasher involved.
This knife also comes with a 3 month refund guarantee if you don’t love it and a 1 year exchange option just in case you run into a problem down the line. All in all, it’s a great knife that won’t break the bank to obtain for your kitchen collection.
Pros:
The imarku is a nice knife and aside from holding a great edge, we really like the Pakkawood handle – it stands out in a market flooded with high-impact plastic grips, so that your knife looks and performs like much more expensive blades.
Cons:
Hand-wash only isn’t everyone’s cup of tea, but it’s the price you pay for a wooden-handled blade!
Next up we have this Cutluxe Santoku that blends Japanese utility with high carbon German steel. Measuring in at 7 inches and weighing .57 pounds, it’s got a good heft to it, and you’ll get a fine grip and balance from the pretty Pakkawood handle.
The blade angle for sharpening is 14 – 16 degrees per side and the grantons on the blade will keep your veggies from sticking when you are slicing and it also gives the knife a high-tech look in the bargain.
Finally, Cutluxe throws in a lifetime warranty, so if you’re looking for a durable, good-looking blade that you can get a lot of mileage out of, it’s well-worth a second look!
Pros:
This Cutluxe Santoku blade holds and keeps an impressively sharp edge and it’s nicely balanced to boot. It feels like it’s built for the long run, as well, and that certainly never hurts.
Cons:
The wooden handle means you’ll need to hand wash it and it’s a little bit heavy – which is a perk or a point against it, depending on whether or not you like your knives a bit on the heavy side.
Our final Santoku knife is this M20707 Genesis from Mercer Culinary and it’s a real beauty. With a 7 -inch blade, the knife itself only weighs 3.2 ounces, so you’ll have a whole lot of control of your supremely sharp Santoku.
Made with high carbon German stainless steel, it will take and hold a nice edge, and the Grantons along the length help to ensure you won’t be stopping your chopping all the time to remove stuck-on veggies.
The handle for this knife is an ergonomically shaped number made of Stantoprene, which is quite similar to a rubberized grip, so you’ll get non-slip use and comfortable handling. Overall, we’d have to say that we like this Santoku quite a lot!
Pros:
With a non-slip grip, hard German steel that stays sharp, and those pretty Grantons keeping sticky-veggies at bay, it’s a fantastic knife that we think you’re going to love.
Cons:
Stantoprene handles are one of those things that you either love or really hate – so whether or not this is a con is really going to be up to you!
Nakiri knives
Our first Nakiri is a fantastic one – the Zelite Infinity – and it’s got good looks and power in the kitchen that you’re sure to appreciate. Measuring 12 ¼ inches with a 7 inch blade, the light weight of .95 ounces is pretty surprising, but a factor you’ll definitely appreciate.
The hollowed blade itself is made of Thyssenkrupp German high carbon steel and features grantons along the length to ensure that your veggies don’t stick. The handle is also a forged piece that is nicely tapered, which is an extra perk for using a pinch-grip cutting technique.
Finally, it’s also hand-finished in the Japanese Honbazuke method and features a sharp 15 – 18 degree bevel that makes cutting for some seriously precise cuts. All in all, it’s a nice blade that you’re going to love having in the kitchen!
Pros:
This is a nice little Nakiri that is both lightweight and razor sharp and you’ll be excited to use it once you take it out and feel the balance for yourself.
Cons:
If you prefer euro cutlery then this might not be a good fit for you (and you’ll need to learn to properly sharpen it, too). As such, it won’t be a perfect fit for everyone.
Mercer Culinary makes our list again with this fantastic Nakiri. The M20907 Genesis features a 7 inch blade, weighs about 4 ounces, and comes with a Santoprene handle that’s both comfortable and durable.
As far as the blade itself, its precision forged and extra tough, thanks to the quality high carbon German steel.
While you’ll have to hand wash it, once you’ve used it a time or two, we think that you won’t mind that little convenience at all! If you like German steel and Japanese knives, then this Mercer is definitely worth a closer look.
Oh… and it comes with a lifetime warranty, just in case you were wondering!
Pros:
Sharp, strong, and with a look like it means business, this is a great Nakiri that will get a lot of mileage in your kitchen.
Cons:
There are no grantons ground into the blade and those would have been nice, and not everyone will be so keen on the Santoprene handle (it’s nice though – think of a high-impact plastic but with a rubbery feel to it and you’ve got the right idea).
Paring knives
Our first paring knife is a fine blend of style and utility and it comes to you from Hammer Stahl. Measuring in with a compact 3.5 inch blade and weighing 9.6 ounces, it’s got just about a perfect heft to it, but this knife brings a lot more to the table.
Made of a solid piece of high carbon German stainless steel and featuring dual riveted Pakkawood inserts to complete the grip and ramp up the aesthetics, it’s a real treat to look at and it cuts just as good as it looks.
The quad tang design that looks so nice also has a purpose – the ergonomics are such that it feels like an extension of your hand and much less taxing on the wrist. If you like your cutlery sharp and beautiful, then the Hammer Stahl might well be your new favorite paring knife!
Pros:
It’s a beautiful paring knife that does an excellent job and feels like it is built for the long run. We always like it when you get aesthetics and utility bundled in one so this knife definitely got our attention.
Cons:
While it says it’s dishwasher safe, don’t you believe it – with the Pakkawood, you’re going to want to hand clean it and pretty or no, some folks may not be very keen on that.
Our final paring knife and also the last knife on the list, this Linoroso starts things off strong by utilizing ThyssenKrupp 4116 high carbon stainless steel.
The blade measures 3.5 inches and weighs about 6 ounces, so you won’t be taxing your wrists as you peel and pare, and the edge is 11-12 degrees on each side to ensure that it’s wickedly sharp. Finally, the handle is ergonomic and triple-riveted in place, for comfy grip and excellent control.
If you’re looking for a robust, sharp paring knife, then the Linoroso definitely delivers!
Pros:
Short, sharp, and made to last, this is a great paring knife that really gets the job done nicely.
Cons:
The design is a little on the Spartan side – especially after that Hammer Stahl number – so this paring knife won’t be everyone’s cup of tea.
FAQs
It’s almost time for us to hang our hats and call it a day, but before we check out of here and tell you our favorites from today’s list, we’ve got some frequently asked questions to address. Let’s take a look and then we’ll get to formally closing-up shop for the day!
What is the best quality Japanese vegetable cutting knife?
That’s a tricky question but for beginners, we’d probably have to say it would be the Usubu. You have 3 main Japanese veggies knives – the Usuba, the Nakiri, and the Santoku.
The Nakiri is best for dicing and for creating ultra-thin veggie slices, while the Santoku is good for slicing, dicing, and mincing, but also fish and meat. The Usuba however, features a single bevel edge that is designed for precision veggie-cutting that many Chef’s swear by.
They’re all good, but the most votes tend to go to Usuba knives and so that’s the answer we’re sticking with!
What knife is best used for cutting small vegetables?
For smaller, more delicate tasks, a small knife with basic knife skills can make a significant difference. Whether it’s for intricate cuts of meat or dicing herbs, a good condition paring knife is invaluable.
The paring knife, hands-down, is the BEST for cutting small vegetables. The steel is short, thick, and pointed, so you can easily enter the vegetable with your paring knife and cut even the toughest ones with relative ease.
What knife is best for cutting garlic?
There are 3 – actually – so you’ll have to pick your favorite, but they are all quite different. A flat paring knife is the first, since you have a precision edge and a lot more control than you would with longer bladed knives.
The other two would be the Chef’s knife and the Santoku, both of which are touch enough to deal with the tricky shape of garlic so that your cuts are powerful and precise.
The Verdict
Now the time has come for us to issue an opinion on the best vegetable knives from our showcase today. Before we do that, just remember that these are just OUR favorites – all of the knives from the list today are considered among the best – so don’t worry if you disagree.
Kitchen cutlery is a very personal choice, so go with your gut!
With that said, we’ve listed our favorites below and we’ll tell you a little more about each and what we really liked.
The best Chef’s knife – DALSTRONG High Carbon German Steel Chef’s Knife with 8-inch Blade
This is one good-looking knife, but don’t let that fool you – the Dalstrong is designed for hard work and built to last!
Made out of high carbon stainless steel and featuring a hand-polished edge that you sharpen at 16-18 degrees, this Chef’s knife has enough heft to it and razor sharpness that you can make short work of vegetables and even carve up a chicken when you’re done.
If you don’t want to mess with specialized veggie knives, this is a great ‘all-around’ type choice that you won’t be disappointed in and it even comes with a money-back guarantee, it’s hard not to like this knife and so we gave up trying and made it one of our favorites!
The best Santoku – imarku 7-Inch Ultra Sharp Santoku Knife
For dicing, slicing, and mincing, it’s hard to beat a Japanese Santoku and this imarku is a fine example. While it’s a Japanese design, it’s made of high carbon German stainless steel, so it’s durable, sharp, and corrosion resistant.
Oval grantons are also ground into the blade and these will trap pockets of air so that your veggies are less likely to stick when you are chopping them. It’s also a little versatile – while it’s primarily for veggies, it does nice work on meat and fish.
Finally, it looks rather nice with that Pakkawood handle and between the aesthetics and sheer utility, it was a shoe-in for our favorite today.
The best Nakiri – Zelite Infinity 7-inch Japanese Nakiri Knife
The Zelite Infinity is a fine Nakiri that you’re going to love having in the kitchen. While it looks like a Chinese cleaver, it’s not for meat at all, but if you want to dice, slice, or mince then you’ll find it’s very hard to beat.
Provided that you keep it sharp, you can even shave delicious, thin slices of your favorite vegetables and the taste is out of this world. This blade, like the imarku, also features Grantons for non-stick chopping and for the price and the power it was definitely our favorite from today’s list.
The best Paring knife – Hammer Stahl 3.5 Inch Paring Knife
The Hammer Stahl paring knife, with its stainless steel blade and well-balanced handle, demonstrates that a good vegetable knife doesn’t require much effort to yield precise cuts.
This paring knife doesn’t look like your average paring knife and it isn’t – and you can tell that just by looking at it and picking it up. The blade itself is a graceful single-piece of steel, forged into a spear shape, and made all the more lovely by dual riveted pakkawood inlay.
It’s good German steel, as well, and brings a Rockwell hardness between 55 and 57 to the table, which will allow you to chop, peel, and segment with the greatest of ease.
If you’re tired of paring knives that are flimsy or just too boring to belong in your kitchen, then the Hammer Stahl might just be a perfect fit for you!
Remember, the best vegetable knife for you might differ based on personal preference, the types of vegetables you commonly prepare, and your cutting style. From the curved blade of a Santoku to the rectangular blade of a Nakiri, each knife has its unique advantages.
That’s about all the time that we have for today but we hope that you’ve enjoyed our exploration of the best vegetable knives for making your life easier. Until next time, we wish you and yours the very BEST!
