Whether it is a commercial or a domestic one, a kitchen is never complete without knives.
For chefs and cooking aficionados, the whole process of food preparation is a work of art, and the finished product is a masterpiece.
Using the best knife for cutting vegetables and other ingredients is vital to the outcome of each meal.
Hence, it is reasonable to see a variety of knives in one kitchen as each task requires a different tool to use.
To help complete your collection, we looked at knives designed for cutting vegetables and narrowed down the choices to the best ones.
Best Knife for Cutting Vegetables: Brief Reviews
1. J. A. Henckels Classic 6” Chef’s Knife
This Spanish-made knife comes from a brand that manufactures high-quality kitchen tools essential to every kitchen.
This classic chef knife from Henckels boasts a fine-edged blade made of German stainless steel. As such, it remains sharp for a long time.
During food prep time, you will appreciate its broad blade, which features a curved cutting edge. This allows the knife to move efficiently as you cut and slice.
The knife has a shallow and narrow handle that perfectly fits small hands.
You will love the smooth progression from the blade to the handle, offering just the right balance. This means it remains comfortable to use even for extended periods.
Keeping it clean is hassle-free, too, as you’d only need to toss it in the dishwasher. You can have this for a reasonable price.
What is great about this knife is its full tang construction, where the handle is riveted between two pieces of polymer materials for balance and comfort.
We also like that the grip on this knife is perfect for those who have small to average hand size, while the blade can hold an edge well.
With these features, it’s the perfect knife for cutting and chopping vegetables. Just make sure that the blade is well-cared for.
The blade quality on this knife variety is not as excellent as the professional S-series of Henckel. We also noticed that its handle is narrower compared to the premier series.
The top part of the blade, not the edge, tends to be sharp, as well, which heightens the risk of you cutting your finger.
2. TUO Fiery Phoenix 7” Santoku Knife
This Santoku knife from TUO’s Fiery Phoenix line offers beauty and practicality in one single piece. This is thanks to the knife’s excellent craftsmanship and ergonomic design.
A Santoku knife is one that is designed for multi-purpose use. In fact, in the Japanese language, “Santoku” means “three virtues” or “three uses.”
To ensure the best performance, this Santoku knife is made using a German stainless steel blade.
It is a beautiful knife created by heating and shaping one sheet of steel. As such, it comes sharpened and stays sharp for an extended period.
You will find that it has a razor-sharp edge that is easy to maintain and care for. After all, it has the same type of edge used by other famous brands.
The full-tang handle is made from high-density Pakkawood. It offers cleanliness and stability, ensuring that the food is safe and clean.
The premium and polished Pakkawood handle is sourced from Africa and is known to offer lasting durability and comfort to the user.
The TUO Santoku knife’s handle looks more beautiful and fancy than the plain and straightforward handles of other knives.
A lifetime warranty covers all products from TUO Cutlery, giving you a risk-free purchase of this beautiful knife. It arrives packed in a luxurious box.
This Santoku knife features a flat edge that allows you to do quick and skillful movements with ease and comfortability.
The beautifully designed handle is easy to clean and comfortable to hold as you cut and slice fruits and vegetables.
We noticed that the blade of this Santoku knife gets dull after several months of constant use. By then, it would need sharpening to get back its edge.
We are also quite disappointed that the grooves on the blade are not effective in preventing the food from sticking to the edge as you cut.
3. TUO Fiery Phoenix 6.5” Nakiri Knife
This Nakiri knife from TUO Cutlery’s Fiery Phoenix collection is fitted with an ergonomically designed handle. This ensures that it perfectly fits your hand.
The knife is a favorite among vegetarians, as it allows them to chop their veggies without damaging it.
The blade on this knife is made of high-quality German steel. This not only makes it sturdy but also offers an excellent anti-corrosion ability.
You can be sure of an excellent level of performance, too.
This is because this knife is created using the traditional sword-making methods of the Japanese combined with modern craftsmanship.
The classy and fashionable handle made from red-black Pakkawood is oil-proof. As such, it is less likely to rust and decay.
TUO Cutlery does not recommend that you pop this TUO Nakiri knife into the dishwasher, as it may damage the blade.
It will last longer if hand-washed and not put in the dishwasher.
The flat blade of the Nakiri knife is perfect for chopping vegetables, which is what it is best used for.
It gives you the perfect weight and balance that will make all the vegetable chopping tasks effortless.
We appreciate TUO Cutlery’s assurance of a rust-proof edge, too.
The Nakiri knife, together with all the other products from TUO Cutlery, is covered with a lifetime warranty and a 100% money-back guarantee.
Unfortunately, you might notice that this knife dulls faster than your other blades. Because of this, you might need to sharpen it more frequently.
4. Tojiro DP Gyutou 8.2” Knife
If you are on the lookout for a sharp and durable knife that is fit for professional use, this Tojiro DP Gyutou knife might just be what you need.
This Japanese knife is made from durable and high-quality VG10 stainless steel. The edged blade is perfect for both right- and left-handed users.
This full-tang Tojiro knife boasts three layers of materials, which is the standard for this brand for a long time.
Skilled artisans made this chef knife with a thin blade but with the right weight. As such, it provides an excellent sharpness every time you cut and slice.
This knife is best cared for by hand washing it with warm water before wiping it with a non-abrasive towel.
You can maintain the sharpness of its blade by using a sharpening stone to sharpen its edges from time to time.
What impressed us is the versatility of this knife. We like that the blade is perfect for both right- and left-handed cooks.
It also offers a moderate weight that provides a more comfortable slicing and chopping experience without stressing your hand.
This knife is more of an all-purpose type that comes sharp straight out of the package and does not need frequent sharpening.
The knife’s blade tends to get stains and easily scratched.
When not properly taken care of and used carelessly, it may chip or break. You should avoid hitting or chopping bones or frozen food using this knife.
5. Steinbrücke 4” Paring Knife
Steinbrücke is a German brand known for producing top-quality knives for all types of users. You can find its knives in commercial and residential kitchens around the world.
This paring knife from Steinbrücke offers lasting durability. The hardness of this forged knife produces a long-lasting edge that can hold its sharpness.
The premium German stainless steel lets the blade hold its edge, making it an exceptional and versatile knife. It also has excellent anti-corrosion ability.
You’d appreciate that it produces smooth cuts with its razor-sharp edge. It is perfect for cutting and preparing food, especially tasks that require detailed and precise cuts.
Although the handle is made of high-quality plastic instead of wood, you’d find that it is ergonomic and has a non-slip effect. It also feels lightweight on the hand.
Another useful feature is that it offers a good grip, regardless if you have wet or moist hands. This is thanks to the complete polishing process used in its construction.
The full tang construction of this paring knife gives it great balance, as the weight is evenly distributed throughout.
Also, as part of the company’s aim to provide the utmost customer satisfaction, you’ll see that all its products come with a lifetime warranty coverage.
The best thing about this paring knife is its fully forged construction, which makes it durable and well-balanced. In turn, the knife is comfortable to use.
If you’re a get-down-to-business kind of guy, you will also like that this arrives sharp and ready to use straight out of the package.
Unfortunately, we found that the sharpness of the edge did not last long. After just some time, the blade needed honing and sharpening to get back its sharpness.
Because a chef’s knife is one of the essential tools of every kitchen, proper food preparation will always include one.
Then again, it’s understandable that you might be overwhelmed with the hundreds of choices available.
Knowing what factors to consider when looking for a knife specific to vegetable cutting will make it easier to choose the right tool.
Weight is an essential factor to consider when you are on the hunt for a knife that will perfectly slice and cut your vegetables.
There is no specific weight that you need to look for before you can say that it is the best knife to cut your vegetables.
Instead, the weight of a knife is more of a personal preference depending on the user’s comfortability while using it.
Some cooks would choose a lighter knife, finding it easier to use and maneuver. Because of these, lightweight knives give more versatility and flexibility.
On the other hand, others would opt to use a more massive knife when handling thick and solid food.
The balance of a knife should work well together with its weight for it to be comfortable for the user.
Using an unbalanced knife will require the user to exert more effort than necessary during food preparation time.
The weight should be evenly distributed for a knife to have the right balance and produce perfectly cut vegetables.
This category is hard to check unless you can hold the knife and check how it feels on your hand.
If you are buying online, the only way for you to know anything about it is to rely on feedback from those who already have it.
The blade size is another aspect that you need to consider when looking for the perfect knife to cut your vegetables.
Generally, a lot of home cooks and professional chefs consider an eight-inch knife to be versatile, making it the standard size that is acceptable in the kitchen.
Still, you may need a smaller knife for precision cutting and a larger one if you are looking for a more durable and sturdier tool.
Vegetable Cutting Knife FAQs
1. What knife do you use for vegetables?
Most home cooks will usually use any kitchen knife. Some prefer a chef’s or a paring knife when preparing vegetables as those two types are typical in every home kitchen.
Still, some knives are designed mainly for cutting vegetables or other kitchen tasks.
Here are the most common knives for your reference:
- Chef’s Knife
A chef’s knife is the most common type found in every kitchen because of its versatility. You can use a chef’s knife for various kitchen tasks.
- Utility Knife
Utility knives are almost identical to a paring knife but smaller in size. It can be used to chop vegetables and slice herbs.
- Slicing Knife
The long, thin blades of slicing knives are more flexible, allowing you to cut slimmer slices of the vegetables.
- Paring Knife
Paring knives are small and have short blades that you can use for elaborate cutting, dicing, peeling, and mincing of fruits and vegetables.
- Nakiri or Vegetable Knife
A vegetable knife, like Nakiri, usually measures at five to seven inches long and is ideal for all types of vegetable preparations like chopping, dicing, cutting, and slicing.
- Cleaver or Butcher’s Knife
A cleaver or a butcher’s knife has thick blades that are sometimes used to split large and dense vegetables.
2. What are the cutting techniques for vegetables?
There are different types of cutting and chopping vegetables that every cook needs to learn and master to help them with their cooking.
- Fine Dice or Brunoise
This technique lets you fine dice fruits and vegetables by cross-cutting the food and then slicing across to create small cubes. You can use it on onions, carrots, and turnips.
- Shredding or Chiffonade
The shredding technique is often used on herbs and leafy vegetables. It is done by cutting the food in long strips first and then cross-cutting it according to the desired thickness.
- Julienne or Match Stick Cuts
You can cut the food into long and thin pieces similar to a match stick using the Julienne technique. You can do this on both fruits and vegetables, depending on the dish you’re making.
- Large Dice or Macedoine
This technique of cutting fruits and vegetables into large cubes for soups and other dishes is best done on a flat surface.
You can use the slicing technique if you need thin slices from a large fruit or vegetable.
The mincing technique allows you to create a smaller food consistency than that of the brunoise.
You do this by using your dominant hand to hold the knife’s handle while the other keeps the tip of the blade on the cutting surface as you bring the edge down on the food.
The roll-cutting technique is the standard way of cutting long vegetables and fruits, allowing you to produce appealing pieces that uncover the surface of the food.
- Parallel Cutting
In parallel cutting, you cut the vegetables in broad and thin slices by laying and flattening them on the cutting surface.
Do this by positioning the blade of the knife parallel to your cutting area as you cut through the vegetable.
3. What is the difference between a Nakiri knife and a Santoku knife?
Nakiri and Santoku are both Japanese knives that are popular in the United States. Though thought as similar, they come with significant differences between them, which we will check in detail.
Nakiri bocho, as it is called in Japanese, looks rather unique. It comes without a pointed tip and with a flat and thin blade.
This is the knife mainly used for cutting vegetables. While it looks similar to a cleaver, it is shorter in length and has a thinner blade ideal for more delicate vegetable cutting.
The blade of the best Nakiri knives is lightweight and usually measures at around five to seven inches.
Its flat and double-edged blade is perfect for chopping vegetables. The handle provides a lot of room for your hand to keep it from hitting the surface of the cutting board.
A Santoku knife is called Santoku bocho in Japanese. This is more versatile than a Nakiri knife, as it is also used for meat and fish, aside from vegetables.
This knife is perfect for chopping, dicing, and slicing all three food varieties and delivers accurate results always.
It is quite similar to a Nakiri knife’s length and blade, but it has a curved spine moving down toward the point of the flat tip.
4. What knives do chefs recommend?
Having a good set of knives, and knowing how to use and care for them, is essential to your success in the kitchen.
If you are just starting to build your collection and wondering what you should buy first, here are the essential knives that should be in your kitchen arsenal.
- Chef’s Knife
The classic chef’s knife should be the first item in your knife collection, whether Asian or Western style, for its versatility in handling various kitchen tasks.
Most chefs recommend getting a chef’s knife that is eight to 10 inches long. This is because longer blades give you more versatility and efficiency.
These bigger knives are also safer to use than the narrower edges, as it positions your fingers farther from the blade.
A chef’s knife can perform most of your daily kitchen tasks, like dicing and slicing a variety of fruits, vegetables, meat, or poultry.
However, this knife should not be used for other tasks that may damage the blade or may cause injury to the user.
Choose a forged and full tang chef’s knife. This ensures balance and durability, making it longer-lasting than other styles.
The best criteria for choosing a chef’s knife should be the way it feels on your hand as you use it for different kitchen functions.
- Paring Knife
A paring knife is the ultimate partner of a chef’s knife. It completes the tasks that the other cannot do.
The blade of an average paring knife measures three and a half inches long, making it perfect in performing more detailed tasks.
A paring knife is best used for mincing and slicing food that is too large for a chef’s knife to handle.
It is also perfect for peeling a variety of fruits and vegetables and other delicate jobs suitable for a small knife.
Using a paring knife does not require a lot of pressure to complete the task; thus, finding yourself forcing a cut means that you are using it for the wrong purpose.
- Serrated Knife
Serrated knives are commonly known as bread knives. They have a toothed blade that can handle the job that any straight-edged knife cannot do.
Its standard blade measurement is at six inches.
The jagged edge of a bread knife can quickly grasp and pierce through the slick exterior of the food. It is the perfect tool for food with waxy or smooth surfaces.
5. What is the fastest way to cut vegetables with a knife?
You can chop and prepare vegetables just like a professional chef by following these tips:
- Properly hold the knife, focusing the grip on the blade for more control.
- Cut round vegetables in half so that you have a flat surface.
- Whatever you are cutting, make sure that you hold it with claw-like fingers.
- Always use the sawing motion technique when slicing food.
The most excellent way to prepare your veggies is by using the best knife for cutting vegetables.
From the five blades we reviewed, we can say that the Nakiri knife from the Fiery Phoenix collection of TUO Cutlery stood out.
Nakiri is the Japanese version of the vegetable knife, which means that it is specially created to cut veggies.
To help protect your knives and for excellently sliced vegetables, you can match it with the perfect cutting board.