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My pick for the best knife for cutting vegetables
The best knives for cutting vegetables is a difficult topic to discuss.
Knife skills are a game-changer for any cook. Processing vegetables quickly and safely can make the cooking process less of a chore—and even enjoyable! The key? Practice and the right knife for the job.
A well-chosen knife allows for precise cuts, feels comfortable in your hand, and stays sharp longer, saving you time and frustration. Sharp knives also mean safer slicing and prevent the dreaded smushed veggies.
Below, I’ll share my top picks for the best knives for cutting vegetables.
A brief overview of the best knives for cutting vegetables
While the classic chef’s knife is a kitchen staple for its versatility and ease of care, it’s not the only option for cutting vegetables. Specialized knives can make certain tasks easier and more efficient.
When selecting a knife, focus on key features like the heel, tip, edge, and handle. Blade and handle shape, along with the knife’s weight, play a big role in comfort and precision. A knife that feels balanced and secure in your hand is essential for smooth, safe slicing.
Types of Knives for Cutting Vegetables
In addition to the common Chef’s knife, santoku, nakiri, utility, and paring knives are all used to prep vegetables.
Each has unique features: the Santoku is perfect for precision dicing, while the Nakiri excels at thin slicing. Surprisingly, bread knives are great for soft produce like tomatoes, and boning knives can help with tougher tasks, like cutting squash.
Understanding the strengths of each knife allows you to choose the best tool for the job
Chef’s Knife
The chef’s knife is the ultimate kitchen multitasker. If you can only invest in one knife, this is it—and the first one you’ll want to upgrade.
Its rounded belly and sharp tip are perfect for the rocking motion that makes veggie prep a breeze. The blade never leaves the chopping board. Most chef’s knives have an 8-inch blade, but pick a length that feels comfortable and controllable for you.
A bolstered handle adds extra stability and safety.
Your kitchen’s main powerhouse, the chef’s knife is appropriate in almost all aspects of food prep. Its weight makes it better than some others for prepping large or dense foods, such as spaghetti squash or watermelon.
Use your chef’s knife to make a Roasted Vegetable Shepherd’s Pie!
Santoku Knife
The Santoku knife is often considered the Japanese chef’s knife, but it has some unique features.
With a smaller, lighter blade (typically 6-7 inches) and a straighter edge, the Santoku requires lifting it off the cutting board for each slice.
On the upside, you’ll get that cool chopping sound you sometimes hear on Food Network!
Its single-bevel design and scalloped edge help food slide off easily, making it great for precise, delicate cuts. Thanks to its lighter weight, it’s an excellent choice for those who prefer more control or have smaller hands.
Many consider the Santoku knife superior to the chef’s knife in creating delicate cuts.
Use a santoku knife to make an awesome mango habanero salsa!
Nakiri Knife
A Nakiri knife stands out with its rectangular, flat blade and razor-thin cutting edge, perfect for creating precise, ultra-thin slices.
The blade’s flat is quite wide and shaped like a rectangle, with no discernable curve or tip. The cutting edge, on the other hand, is very thin.
This makes the Nakiri vegetable knife very good at creating very thin slices but also very delicate. Its wide blade makes it a favorite for chopping and moving vegetables efficiently.
While it’s not as versatile as a chef’s knife, the Nakiri excels in artistic food prep or tasks like julienning and dicing. If counter space is tight, this knife might feel like a luxury. But for those who enjoy elevating their vegetable prep, it’s a tool worth trying.
Use a nakiri knife to make my summer-y Grilled Eggplant Tomato Stacks!
Paring Knife
A paring knife is the smallest and most precise knife in your kitchen arsenal.
Its short, pointed blade—typically 3-4 inches long—makes it ideal for peeling fruits and vegetables or creating intricate garnishes. If you enjoy decorative food prep, this is the knife for you!
Many paring knives come as an add-on with chef’s knives, but their lightweight design and precise control make them indispensable for small, detailed tasks.
Utility Knife
A utility knife is the perfect middle ground between a chef’s knife and a paring knife.
Its slim, proportional blade—often serrated—makes it excellent for tasks like slicing tomatoes, prepping sandwiches, or cutting smaller ingredients like shallots, citrus, and herbs.
While you could use it for an onion, a chef’s or Santoku knife offers better control for larger items. For quick, small tasks, the utility knife is a handy go-to that’s both versatile and efficient.
Factors to Consider When Choosing a Vegetable Knife
When choosing a vegetable knife, several factors come into play.
First, consider your budget: are you looking for a quick, affordable option or ready to invest in a high-quality knife?
Next, assess what you already have. In my opinion, you need to prioritize. Don’t buy a Nakiri knife if you don’t have a chef’s knife. Have a fisherman in the house? You don’t need a boning knife until after you have a paring knife.
Think about what matters most to you—low maintenance, aesthetics, or precision. If durability is critical, especially in a busy household, opt for a sturdier knife over a delicate, high-maintenance option.
What are your needs? For example, skip a paring knife if you rarely peel fruits or vegetables.
Finally, consider the user(s). How well is everyone willing to treat the knives? Will they be kept out of the dishwasher? Will they be thrown carelessly into the sink? If so, you need a durable and less expensive knife at the expense of precision.
But if everyone can agree to take care of it, a more expensive knife may make sense.
Below are only some of the factors to consider.
Blade Material
There are several materials commonly used for knife blades, each with its own strengths and weaknesses:
- High Carbon Steel: Known for retaining a sharp edge longer and being easy to sharpen, but it is prone to rust and stains.
- Stainless Steel: More corrosion-resistant but requires more frequent sharpening than high-carbon steel.
- Ceramic: Lightweight and holds its edge longer, but very brittle and unsuitable for tasks like chopping dense foods.
- Titanium: Lightweight and resistant to corrosion but loses its edge quicker, requiring frequent sharpening, and is more expensive.
- Laminated Steel: A blend of high-carbon and stainless steel, offering a balance of durability and sharpness, though it’s typically more expensive.
The origin of the steel (e.g., Japanese or German) also affects performance. Japanese steel is harder but more brittle, while German steel is softer but less likely to chip.
Blade Shape
When choosing a knife, consider whether the blade is serrated. Serrated blades are ideal for foods that need a sawing motion, such as bread, tomatoes, melons, or tough meats.
Non-serrated blades, on the other hand, are more versatile for general food prep tasks like chopping vegetables and cutting soft fruits. Each type has its benefits depending on the task, so both can have their place in your kitchen.
Blade Size
When choosing a knife, select a blade size that feels comfortable in your hand. Longer blades can cut through larger batches of vegetables at once but may become unwieldy, especially for smaller hands or prolonged use.
A blade that is too long could lead to fatigue, making it harder to prep your food efficiently. Opt for a size that suits your personal comfort and the types of vegetables you often work with.
Handle Material
When choosing a knife handle material, consider the pros and cons of each option.
- Wood handles are customizable and ergonomic but can be prone to damage from water exposure.
- Titanium handles are durable and lightweight but can be expensive and scratched.
- Aluminum handles are affordable and lightweight but can become slippery and transfer temperature, potentially causing discomfort during use.
Consider your needs and preferences for comfort, durability, and kitchen design when selecting the right handle material for your knife.
Weight and Balance
When choosing a knife, weight and balance are important factors.
A knife with the blade extending fully into the handle (a full tang) is more durable but may be heavier and cause the knife to feel more unbalanced.
While this adds strength and longevity, it may shift the weight toward the back, making chopping slightly less precise. Balancing weight and comfort depends on personal preference, so testing the knife beforehand is ideal to ensure it feels right in your hand.
My Suggestions for the Best Knives to Cut Vegetables
I will always disclose what products I have used and what products I suggest based on research.
I also tried to provide a budget and high-quality option whenever possible.
My Top Picks for a Chef’s Knife
Top Pick:
My favorite knife is my Wüsthof Classic IKON 8″ Chef’s Knife, which you may have seen in some of my social media posts. This knife was a Christmas gift from my husband, who chose it based on a recommendation from a Gordon Ramsey YouTube video.
After switching to this knife, I noticed a noticeable difference in my knife cuts. I can cut more precisely and more quickly with it than with my budget option, the BHG Chef’s Knife.
Budget Knife:
I used the Better Homes and Gardens Chef’s Knife for years without any real complaints. However, I noticed that it started needing sharpening more and more frequently to maintain its edge. It wasn’t until I got the more expensive knife that I realized it wasn’t as great as I thought.
That being said, this knife is miles better than the cheapo knife I was using previously.
Unfortunately, it does not appear that this knife is still being sold.
Upon further research, I would consider the Victorinox Fibrox Pro Chef’s Knife. It offers great value with an 85% 5-star rating on Amazon, making it a reliable alternative to higher-end options.
It’s well-reviewed and ideal for those seeking affordability without compromising quality.
My Top Picks for a Santoku Knife
I don’t own a Santoku knife, and it’s been years since I’ve used one. These recommendations were based on several reviews on the internet.
Top Pick:
The WÜSTHOF Gourmet 5″ Hollow Edge Santoku Knife seems to be the best-reviewed on multiple sites and has aholds a 4.9/5 rating on Amazon, making it a top contender in the Santoku knife category.
It is often given high marks for its easy and comfortable grip, blade sharpness, and precision forging technology. And because I’ve had such a good experience with my WUSTHOF chef’s knife, I feel comfortable with this recommendation.
Budget Pick:
The Imarku Ultra Sharp Santoku Knife is a great, affordable option with excellent sharpness, ergonomic design, and attractive gift presentation. It’s a top seller on Amazon and praised for its quality at a lower price point.
My Top Picks for a Nakiri Knife
Before researching this article, I had not used a Nakiri knife, but I decided to add a budget option to my collection!
Top Pick:
The Miyabi Evolution 6.5″ Nakiri Knife. This knife rates very high for having the thinnest, sharpest blade available, high durability, and precision handling.
Budget Pick:
We chose to try a budget option for our first Nakiri knife. My husband picked the Mercer Culinary Millenna knife because reviews stated it is affordable, has a sharp and durable edge, and has a comfortable, no-slip grip.
The blade has held up well after a couple of years of use, but I find the knife unwieldy in my hand and don’t use it very often.
However, my husband has repeatedly stated that this knife gets his vote for the best knife he’s ever had. He likes it more than the Wusthof he bought me.
My Top Picks for a Paring Knife
Both my BHG and my Wustoff knife came with a paring knife and both are very good compared to the cheapo knife I had previously (by Chicago Cutlery, btw not worth the price point). I would recommend both knives in a heartbeat.
However, to be completely transparent, had the Wusthof knife not come with the paring knife, I wouldn’t have bought it. It is a fantastic knife, don’t get me wrong. But I don’t use paring knives often, and my BHG knife was just fine in my kitchen. Unfortunately, it also seems to be discontinued.
For a budget option, it seems like the Zyliss paring knife is a favorite. It has a sharp blade and textured grip to prevent slipping. This grip also seems to be negative, as some folks have a hard time adjusting to the texture.
How to Care for Your Vegetable Knives
So, you have your awesome new knife? But how do you make sure it stays awesome?
You gotta make sure you take care of it.
Cleaning and Drying Your Knife
To care for your vegetable knives, avoid throwing them into the sink or dishwasher.
After use, wash the knife with warm water and dish soap, then dry it gently with a paper towel.
Store the knife properly, ideally in a knife block or drawer insert to prevent damage to the blade and handle. This will help maintain the sharpness of the blade and the integrity of the handle over time.
Honing
This can be a bit confusing, but many chefs state that a knife should be honed every time it is used.
Honing is different than sharpening. When honing a knife, you essentially straighten the metal back into a straight edge. Sharpening, on the other hand, actually removes some material to reveal a straight edge.
Have you ever seen a chef rub a knife against a metal stick? That’s honing.
And those “knife sharpeners” that sit on the counter, and you drag your knife through? Also honing.
Sharpening
While honing could be considered regular maintenance, sharpening is done less frequently. With my BHG knife, I probably had to sharpen it about every 1-2 months. My Wüsthof knife, for example, only required sharpening after 9 months of use.
And that was BEFORE I finally jumped on the regular honing bandwagon.
I personally use a whetstone for sharpening, which is effective and long-lasting. If you’re interested in learning how to use a whetstone, Chef Mark Sandoval provides a great tutorial on YouTube.
https://www.youtube.com/watch?v=abwHUGcoHHI
I’ve had my whetstone for years, and it doesn’t seem to wear out. Regular sharpening helps maintain your knife’s performance, especially if you use it frequently.
Storing
We need to find storage that doesn’t have your knife blades banging around and getting dull prematurely. You basically have 3 options:
Magnetic strips are great in that they eliminate the need for counter space. Opt for one that mounts to the wall with screws rather than one that sticks to your fridge. They are more stable (read: safe).
A cork-lined knife holder fits in your drawers but keeps the blades from jostling around by securing them in notches in a piece of cork. This ultimately depends on where you need space.
That said, with my oldest, I would have been OK with this solution. This younger kiddo, however, poses a safety hazard everywhere she is, and I would prefer an option further out of reach.
The third option is a knife block. On the upside, everything is condensed and easily within reach. The downside is that they take up counter space and usually limit what knives you can store according to the available slots.
I overcame this last problem by using a slotless knife holder. I currently have 3 chef’s knives, 2 paring knives, and 2 honing steels in mine. And now my new Nakiri knife as well!
The spotless knife holder I listed above lasted for years, but eventually, the little rods became too stiff to adjust as needed. We have since switched to the RedCall Kitchen Knife Holder, and it holds all of the same equipment.
Knife Safety
Now, you have chosen your knives and learned how to care for them. The next step is learning how to stay safe around your knives.
The basics of kitchen knife safety are:
- Always use a cutting board.
- I like plastic cutting boards because I can color code them, and they are safe in the dishwasher. However, a wooden cutting board is easier on your knives.
- Keep your knives sharp.
- Consider cutting gloves
- These gloves are especially useful if you’re new to using a knife. They will protect your fingers from injury as you practice your knife skills. My food service rotation required them!
- Fold your knuckles under to save your fingertips.
- Only chop as fast as you can safely. Bobby Flay, you are not. Slow down a bit; you aren’t racing a clock.
Cutting Technique
Proper cutting techniques can help you get the most out of your knives and make your cooking tasks more efficient. For example, use a rocking motion when using a chef’s knife and a slicing motion when using a Santoku knife.
Look up tutorials on YouTube or read up on basic knife skills to improve your technique. Here’s an example:
Bonus: Adaptive and Ergonomic Tools
Cooking should be accessible to everyone, so let’s explore options that prioritize comfort and ease of use. For individuals with arthritis or limited hand mobility, look for knives with ergonomic, soft-grip handles or angled designs that reduce wrist strain.
Options include:
- A Right Angle Knife
- these knives feature a comfortable hand grip, with the blade at a right angle, for easier cutting.
- Rocker Knives
- these knives are held upright with a blade that allows a rocking motion to reduce the effort needed to cut foods.
- T-Grip Rocker Knives
- Similar concept, but a different grip type.
- One-Handed Cutting Board
- These feature spikes that hold the food in place
Recap of the Best Knives for Cutting Vegetables
When choosing a knife for cutting vegetables, a chef’s knife is the most versatile. However, Santoku, Nakiri, utility, and paring knives each have their own advantages for specific tasks.
Whether you opt for a high-end or budget-friendly knife, remember to care for it properly. Regular honing, occasional sharpening, and avoiding the dishwasher will help maintain its performance and longevity.
Final Thoughts
Ultimately, the best knife for you depends on comfort and your specific needs. Everyone’s preferences differ, so it’s worth trying various knives to find the right one.
Remember, knives are essential tools in the kitchen but can be dangerous if mishandled. Prioritize safety and proper care—regular honing, occasional sharpening, and proper storage will help maintain your knife’s effectiveness for years to come.
The most common knives used to cut vegetables are the chef knife, the santoku knife, the nakiri knife, and the paring knife. Boning knives, utility knives, and bread knives are also used less frequently.
Chef’s knives and santoku knives tend to be the most durable. Variable knife features that increase the durability of a knife in the home kitchen include German steel, a bolstered handle, and the care that goes into the knife.
A blunt knife will hack at a vegetable, particularly a soft one, rather than cleanly slice through it. The result is uneven cuts, mushy veggies, and potentially a cut finger.
By contrast, a sharp knife glides easily and won’t roll off the vegetable you’re trying to cut, keeping fingers and dinner safe.
Take care of your knife. Don’t throw it in the sink when you’re done with it. Hone it frequently, every 1-2 uses. Sharpen it as needed. A dull knife is often the cause of the knife diverting to an angle you don’t want it to.
A ceramic knife should be able to handle lettuce without a problem. However, they are not strong enough to handle denser, tougher vegetables. With limited funds, spend your money on a steel blade. However, a ceramic knife could be a handy addition to your knife stash for this type of easier kitchen task.
For my day-to-day cooking, I definitely prefer a knife. Cleaning a food processor or other chopping gadget often takes more time than just chopping and wiping my knife would any day. If I’m making a lot of food, say for a holiday gathering, my manual food processor comes in handy, and the time savings outweigh the extra cleaning time.
Honestly, the best way to practice is by cooking more. In theory, you could buy a bunch of onions and practice until you’re great at it. But the food waste that would produce is unreal and, frankly, unethical.
The more you cook, the more you’ll practice without wasting food unnecessarily. You can’t study or watch your way into better knife skills.
That said, if you are completely lost, great tutorials are available, and they are only a search engine away.
A wooden cutting board is softer than plastic and, therefore, easier on your knife blade. However, this comes at the cost of reduced sanitation. Upkeep is more difficult on a wooden cutting board, and because wood is more porous than plastic, there is greater potential for foodborne illnesses.
Technically, yes. Numerous gadgets, including a food processor, can cut up your veggies. But these tend to be expensive and require a lot more cleaning and upkeep effort than a good knife. It’s up to you to decide what is worth it and what isn’t.
Jennifer Hanes MS, RDN, LD is a registered dietitian, mom, wife, and vegetarian in North Texas. She has dedicated Dietitian Jenn to be a source of information, ideas, and inspiration for people like her, vegetarians that live with people with different dietary beliefs and/or needs in a multivore household.