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 to cut 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.
Read on to know about the different types of knives available and find the best knife to cut vegetables for your needs.
Top Picks For Vegetable Knives
- Best Overall: Santoku Knife
- Most Versatile: Western Chef’s Knife
- Best Quality: TUO Nakiri Knife
- Best for Thin Slices: Dalstrong Nakiri Asian Vegetable Knife
- Best for Small Vegetables: Paring Knife
- Best Multipurpose: Utility Knife
- Best Budget: TUO Vegetable Cleaver
- Best for Variety of Vegetables: The Gyuto Knife
List of Best Knives for Cutting Vegetables
1. Best Overall: 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.
Pros:
- 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
Cons:
- The smaller size can make it difficult to tackle larger tasks
- Some users find the Santoku too lightweight
2. Most Versatile: The Western Chef's Knife
The Western chef's knife is the most popular type of knife among home cooks. 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.
Pros:
- 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
Cons:
- 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. Best Quality: 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. 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.
Pros:
- Excellent cutting precision
- Can with cold and hot temperatures
- The blade is easy to clean and maintain
- It's made using premium quality materials
Cons:
- The handle feels cheap
4. Best for Thin Slices: 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.
Pros:
- Super sharp blade
- Full tang design for durability
- Ergonomic handle for a comfortable grip
- Stain and water resistant
Cons:
- The handle is a bit small for larger hands
- Susceptible to rust
5. Best for Small Vegetables: 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.
Pros:
- Extremely sharp blade
- Great for precision cutting
Cons:
- Not suitable for heavy-duty tasks
- Requires more care to avoid breaking the blade
6. Best for Variety of Vegetables: The Gyuto Knife
The Gyuto Knife is a Japanese-style knife that is tested to offer perfection 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.
Pros:
- Multipurpose tool – can be used for slicing, chopping, and mincing
- Perfect size and weight for smaller hands
Cons:
- The edge is not as sharp as some other Japanese knives
- The blade is thinner and can bend more easily
Factors to Consider Before Purchasing a Vegetable Knife
Before you go out shopping for a quality vegetable knife, 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:
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.
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.
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.
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.
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 blade. German knives come with curvier guts, making them versatile, while the sharp edges of the Japanese blades remain firm for a long period.
FAQs on The Best Knives to Cut Vegetables
Can you use a vegetable knife to cut meat?
Yes, you can use a vegetable knife to make fine cuts of meat, but it is not the ideal tool for the job.
How do I sharpen my vegetable knife?
You can use a sharpening stone, honing rod, or electric knife sharpener to sharpen your vegetable knife. It is important to follow the manufacturer's instructions when sharpening your knife.
Our Recommendations
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 is not only good for chopping vegetables but is also good for cutting through tougher vegetables such as winter squash.
Lastly, the Gyuto 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.
