Vegetables are a staple in many diets around the world. They are packed with nutrients and offer a variety of health benefits. However, preparing vegetables can be a time-consuming task. Cutting them into the right size and shapes can be difficult, especially if you don’t have the right tools.
The best knife for cutting vegetables is a sharp, durable knife that can handle the tough task of cutting through vegetables. A good vegetable knife should have a sharp blade that is able to handle a variety of different vegetables. The knife should also be comfortable to hold and easy to use.
With several tested kitchen knife brands out there, you need to be very careful in choosing the right one. You can trust experts from kitchen infinity to bring you a comprehensive review of only the best vegetable knives on the market. With several years of experience in testing different kitchen products, we can attest to it that you’ll never go wrong with our recommendations.
Here’s how to find the best knife for cutting vegetables!
Top Picks For Vegetable Knives
The Santoku Knife
The Western Chef's Knife
TUO Nakiri Knife
8 Best Knife For Cutting Vegetables
1 - The Santoku Knife
Another ideal kitchen knife for cutting vegetables is the Santoku knife. It’s a Japanese-style knife that is smaller and more versatile than a chef’s knife. The Santoku means “three virtues” or “three uses,” which refers to the three cutting tasks it excels at slicing, dicing, and mincing.
Smaller and lighter than a Western chef’s knife, the Santoku knife features a blade with a rounded tip instead of a sharp point like its Western counterpart. Many refer to its shape as a sheep’s foot due to its flat, cutting edge. However, some Santoku knives feature a slight belly to allow for the rocking motion while slicing strips of vegetables.
It also features a scalloped edge, known as a Granton edge which features small indentions that allow air pockets to form and prevent sticking. The Santoku knife is a versatile kitchen tool that can be used for a variety of tasks, making it a great option for both home cooks and professional chefs alike.
The Santoku Knife and the Western Chef’s Knife are both versatile, all-purpose knives that can handle a wide range of kitchen tasks. However, the Santoku Knife is typically lighter and shorter than the Western Chef’s Knife, with a flatter blade and a more precise, up-and-down chopping motion. Also, the Western Chef’s Knife, on the other hand, is typically heavier and longer, with a curved blade and a more rocking motion for slicing and chopping.
- The smaller size and thinner blade make it easier to control
- It's a versatile tool that can be used for a variety of tasks
- The Granton edge prevents sticking
- The smaller size can make it difficult to tackle larger tasks
- Some users find the Santoku too lightweight
2 - The Western Chef's Knife
The Western chef’s knife is the most popular type of knife among home cooks that we tested. It’s versatile and can be used for a variety of tasks, including chopping, slicing, and dicing vegetables. The chef’s knife has a broad blade that tapers to a point. The blade features a curved cutting edge, known as the belly, with a thick heel and pointed tip.
This design goes hand in hand with the rocking motion technique known as the rock chop. As a larger knife scale, you can use it to break down and cut up anything that may pass over your wooden cutting board.
The Western Chef’s Knife and the TUO Nakiri Knife we tried out both have a curved blade, but the Western Chef’s Knife is longer and heavier, while the TUO Nakiri Knife is shorter and lighter with a thinner blade. The Western Chef’s Knife is ideal for a wide range of kitchen tasks, while the TUO Nakiri Knife is designed specifically for slicing and dicing vegetables.
- Great for hearty veggies, like winter squash due to its hefty heel
- One of the best knives for mincing vegetables
- Rocking motion ensures even cuts
- The size may be too big and bulky for some people's hands
- It can be difficult to maneuver if you're not used to the size
3 - TUO Nakiri Knife
If you’re looking for a Santoku knife that won’t break the bank, then the TUO Nakiri Knife is a great option we tried out. This knife is made from high-quality stainless steel and features a razor-sharp blade that’s perfect for slicing and dicing vegetables. The ergonomic handle provides a comfortable grip and durability. It also comes with a full tang handle for added durability.
This option we evaluated, the TUO Nakiri Knife and the Dalstrong Nakiri Asian Vegetable Knife are both specialized vegetable knives with a straight blade that is perfect for precise cuts. However, the TUO Nakiri Knife has a thinner blade and a more lightweight design, while the Dalstrong Nakiri Asian Vegetable Knife is heavier and sturdier.
- Excellent cutting precision
- Can with cold and hot temperatures
- The blade is easy to clean and maintain
- It's made using premium quality materials
- The handle feels cheap
4 - Dalstrong Nakiri Asian Vegetable Knife
The Dalstrong Gladiator knife is built as a double-bevel vegetable knife with a blade that’s 7 inches in length. The blade is made from high-carbon German steel and has a 56+ Rockwell hardness. The edge is hand-sharpened 14 degrees for each side, making it extra sharp and durable.
Our experts have tested most of the vegetable knives and found that Dalstrong is one of the best. So, if you’re looking for a knife that won’t let you down in terms of cutting the best slices, we recommend this one as among the best on our list.
How does it compare to the Paring Knife we tested? Both the Dalstrong Nakiri Asian Vegetable Knife and the Paring Knife are specialized knives that excel at specific tasks. The Nakiri is designed for slicing and dicing vegetables, while the Paring Knife is ideal for peeling, trimming, and intricate cuts. The Paring Knife is smaller, with a short blade that tapers to a point for maximum control and precision.
- Super sharp blade
- Full tang design for durability
- Ergonomic handle for a comfortable grip
- Stain and water resistant
- The handle is a bit small for larger hands
- Susceptible to rust
5 - Paring Knife
A paring knife is tested and proven to be the best type of knife to use when cutting vegetables. It is extremely sharp and can make precision cuts. Considered the baby of all kitchen knives, the paring knife is ideal for those who want to have more control over their slicing and dicing. A paring knife has a smaller and narrower blade, making it the best choice for intricate cutting works such as removing chilli pepper seeds or shaping vegetables.
Paring knives come in different shapes and sizes, and each has a specific purpose. The spear point, which every kitchen should have, is the classic straight-edged, sharp-tipped paring knife that’s used for all general purposes paring and slicing.
The bird’s beak is slightly curved and is perfect for peeling rounded fruits or citrus. The sheep’s foot or flat paring knife is longer and larger than the spear point and is used for paring and slicing larger fruits or vegetables.
Compared to the Santoku Knife we tried out, both versatile kitchen knives, but the Santoku is larger and more all-purpose, while the Paring Knife is smaller and designed for more specific tasks like peeling, trimming, and slicing small fruits and vegetables. The Santoku Knife has a flatter blade and a more precise chopping motion, while the Paring Knife has a curved blade and a more controlled slicing motion.
- Extremely sharp blade
- Great for precision cutting
- Not suitable for heavy-duty tasks
- Requires more care to avoid breaking the blade
6 - The Utility Knife
The utility knife is the in-between knife, larger than a paring knife but smaller than a chef’s knife. It has a wide variety of uses in the kitchen, making it an extremely versatile option. It’s often referred to as the tomato knife or a sandwich knife because it’s also perfect for prepping small meals and snacks.
While utility knives commonly feature serrated blades, they can also be non-serrated, which gives you more options depending on your needs. If you’re looking for a utility knife that can do it all, serrated might be the way to go. But if you need precision for delicate tasks, a non-serrated utility knife is a better choice. Either way, this is definitely a contender for the best knife for cutting vegetables.
- Very versatile
- Premium Japanese VG10 steel
- Long lasting edge
- Some users found the blade too thick
- Expensive
7 - TUO Vegetable Cleaver
The TUO Vegetable Cleaver we tested is a great budget option for those who are looking for a decent knife to add to their kitchen arsenal. This knife is made with German stainless steel and features a durable Pakka wood handle. Because of its wide handle and tapered point, this is a great knife for hard vegetables like butternut squash. At 7 inches long, the blade is the perfect size for slicing and chopping vegetables.
- Affordable
- German high carbon stainless steel blade
- Granton edge prevents food from sticking
- Some users found the blade too thin
- The handle might become loose over time
8 - The Gyuto Knife
The Gyuto Knife is a Japanese-style knife that is tested to offer perfectiong when it comes to slicing and chopping vegetables. The blade is made of high carbon stainless steel, and the handle is made of Pakka wood. Similar in shape and size but with a thinner edge compared to the chef’s knife, the Gyuto is also double beveled, meaning it’s sharpened on both sides.
The Gyuto blade is thicker than other Japanese style kitchen knives and is smaller and lighter than a chef’s knife, making it perfect for those with smaller hands or looking for a light kitchen knife.
- Multipurpose tool - can be used for slicing, chopping, and mincing
- Perfect size and weight for smaller hands
- The edge is not as sharp as some other Japanese knives
- The blade is thinner and can bend more easily
List Of Best Knives For Cutting Vegetables
Before you go out shopping for the best knife for cutting vegetables, it is important to keep in mind a few factors that will help you choose the best type of kitchen knife. Some of these include:
1. Knife Build and Material
The knife’s build is one of the most important factors to consider. The blade needs to be made from a high-quality material that can withstand regular use. Additionally, it should have a comfortable grip so that you can use it for extended periods without experiencing any discomfort.
2. Knife Handle
The handle of the knife is also important. It should be comfortable to grip and large enough so that your fingers don’t feel cramped when you’re using it. Additionally, it should be made from a durable material that won’t crack or break easily.
One type of handle material that is often used for knives is wood. Wood handles are usually very durable and can provide a comfortable grip. However, they can be susceptible to cracking and breaking if they’re not properly cared for.
Another type of handle material that is often used for knives is plastic. Plastic handles are generally more affordable than wood handles but are not as durable. Additionally, they can become slippery when wet, making them difficult to use.
Knives with stainless steel blades are also a good option. Stainless steel is durable and won’t rust or corrode like other types of metal. Additionally, it’s easy to sharpen, so you can keep your knife in top condition.
3. Blade Material
The type of metal that the blade is made out of will also affect the knife’s performance. Blades made out of high-carbon steel are very strong and can hold an edge well. However, they’re also susceptible to rusting and tarnishing. Stainless steel blades are less likely to rust or corrode, but they’re not as strong as high-carbon steel. They’re also more difficult to sharpen.
4. Weight and Balance
The weight and balance of the knife are important factors to consider as well. A heavier knife will be more difficult to control, but it can also chop through tougher vegetables. On the other hand, a lighter knife will be easier to control, but it might not be able to handle tough veggies. You’ll need to find a balance that works for you.
5. Knife Style
There are two styles of knives that you can choose from Western or German and Japanese. Western knives are the most common type of knife. They’re designed for a variety of tasks, including chopping, slicing, and dicing.
Japanese knives, on the other hand, are designed specifically for cutting vegetables. They’re much sharper than Western knives, and they have a thinner blades. German knives come with curvier guts, making them versatile, while the sharp edges of the Japanese blades remain firm for a long period.
| Knife Model | Knife Build and Material | Knife Handle | Blade Material | Weight and Balance | Knife Style |
|---|---|---|---|---|---|
| The Santoku Knife | 4/5 | 3/5 | 4/5 | 4/5 | 4/5 |
| The Western Chef’s Knife | 4/5 | 4/5 | 4/5 | 4/5 | 4/5 |
| TUO Nakiri Knife | 4/5 | 3/5 | 4/5 | 3/5 | 4/5 |
| Dalstrong Nakiri Asian Vegetable Knife | 4/5 | 4/5 | 4/5 | 4/5 | 4/5 |
| Paring Knife | 4/5 | 3/5 | 4/5 | 3/5 | 3/5 |
| The Utility Knife | 4/5 | 3/5 | 4/5 | 4/5 | 3/5 |
| TUO Vegetable Cleaver | 4/5 | 3/5 | 4/5 | 4/5 | 4/5 |
| The Gyuto Knife | 4/5 | 3/5 | 4/5 | 4/5 | 4/5 |
FAQs
Can you use a vegetable knife to cut meat?
How do I sharpen my vegetable knife?
Our Recommendations: The Best Knife For Cutting Vegetables
Overall, known for its signature tip blade and flat cutting edge, the Santoku knife is excellent for slicing, dicing, and mincing. Next, considered the most versatile knife, the Chef’s knife is another excellent choice when it comes to cutting vegetables. This knife we tested is not only good for chopping vegetables but is also good for cutting through tougher vegetables such as winter squash.
Lastly, a paring knife offers the best features you can get in other vegetable knives. In addition, it’s a great knife to use in small vegetables such as tomatoes and garlic.
With a little help from the right knife, cutting vegetables can be a much simpler and more enjoyable task. The best kitchen knife for cutting vegetables is the one that feels the most comfortable in your hand and is the right size and shape for the vegetables you typically cook with.
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The Santoku Knife
Our #1 Recommendation
- The smaller size and thinner blade make it easier to control
- It's a versatile tool that can be used for a variety of tasks
- The Granton edge prevents sticking
