Slicing vegetables will only be an art if you use a high quality knife suitable for the task.
And to make true works of art, your skills deserve the perfect partners — top-caliber vegetable knives.
The sound of steel hammering on the wooden board — doesn’t it give you a thrill?
Check out which of these models is ideal for you.
- Best Seller: Mercer Culinary Genesis Forged Nakiri Vegetable Knife
- Buyer’s guide
- Top 5 Best Vegetable Knives Review
- Vegetable Knives 101
Best Seller: Mercer Culinary Genesis Forged Nakiri Vegetable Knife
What makes a good knife for cutting vegetables?
- Easy to sharpen. Straight edges for sharp cuts and easy maintenance.
- Intelligent handle design. Left- and right-handed chefs can firmly grip the handle without fatigue.
- Perfect size of the blade. Wide enough for scooping dices and strips of vegetables.
- Guaranteed full tang. The knife’s blade should extend to the tip of its handle, for optimal balance and weight.
What are they used for?
Vegetable knife is best used for preparing vegetables. It’s for chopping, shredding, and dicing — whether they are small or big pieces of greens and produce. However, you shouldn’t use it for filleting fish or chopping blocks of meat.
Vegetable knives vs Chef knives
The main difference lies in the exclusivity of their purpose.
The vegetable knives are exclusively for cutting vegetables, while the chef knives are for multiple slicing and cutting tasks.
You can use chef knives to dice vegetables, but you can’t use vegetable knives to cut meat. In fact, the only knife in our list that meet that criteria is the TUO Cutlery Vegetable Meat Cleaver Knife, which can be used to cut both vegetables and meat.
Nevertheless, both are not ideal for slicing bread and cleaving meat.
Top 5 Best Vegetable Knives Review
1. DALSTRONG Nakiri Asian Vegetable Knife
Next on our list is the battle-ready Dalstrong Nakiri knife of the Gladiator series.
This vegetable knife has a badass aesthetic and a powerful function to match. The ultra-sharp high-carbon blade shreds greens flawlessly.
Dalstrong Nagiri knife’s blade is sharpened 14-16° per side, which provides you with both durability and razor-sharp cuts.
2. Mercer Culinary Genesis Forged Nakiri Vegetable Knife
The Mercer Culinary Genesis is a lightweight Nakiri wonder.
Its blade has the perfect width for scooping the cloves or shreds of greens. The blade’s extremely slim width gets you those ultra-thin slices.
Meanwhile, its angled heel protects your knuckles as you’re chopping cucumbers nonstop.
Undoubtedly, it’s one of the best knives for vegetable cutting.
3. TUO Cutlery Vegetable Meat Cleaver Knife
Beautiful and extremely sharp, it’s like the lady you’ve been dreaming of dating.
The gentle curve of the handle is the cornerstone of its advanced ergonomics. The wood grain of the Pakkawood handle is a treat for the eyes.
The high-carbon German steel, with its sharp, hand-polished edge, bows to no tough cucumber.
4. Kyocera Advanced Ceramic Revolution Series Nakiri Vegetable Cleaver
The Kyocera Ceramic Nakiri knife is a powerful beast that calls for the utmost care.
Its Ceramic blade’s razor-sharp edge doesn’t disappoint — every cut is smooth. The slim Ceramic blade is highly reliable for making precise Juliennes. And, even if it’s a vegetable cleaver, you can use it to slice piles of boneless meat.
5. DALSTRONG Nakiri Vegetable Knife – Shogun Series X
The performance of Dalstrong Shogun series Nakiri knife precedes its aesthetic.
Its gorgeous and intricate markings stand out from the rest. Its thoroughly processed blade can dice small vegetables and large vegetables.
The G-10 handle also provides comfort and ease with its smooth surface.
Vegetable Knives 101
How do chefs keep vegetables from sticking to their knives when chopping?
It’s not a problem for most chefs unless the food is excessively sticking to the knife.
Also, it’s dangerous if the food is acidic. If this is true in your case, you need to clean your knife at all times.
The key here is to invest in a knife with scalloping (small dimples), so the food won’t stick.
Other Japanese knives also have concave backsides, so the food separates cleanly. This is also known as Urasuki.
In addition, watch out for poor-quality knives that are grounded at an angle. This allows the food to stick more to the blade.
How the right knife can increase nutrients
Did you know that slicing your veggies boosts its antioxidant level?
Chopping your leafy greens like spinach or celery will increase the polyphenol content.
When you cut greens, it wounds the leaves causing it to release more polyphenol.
Since antioxidants consist mostly of high polyphenol levels, it will be good to consume food that has more of the latter.
However, you definitely need a great vegetable cleaver to shred greens better.
Cutting them with a sharp knife will cause less damage to their cells, leaving your veggies with high polyphenol content.
In a nutshell…
Slicing vegetables is an art of accuracy, precision, and timing.
That is why you should invest in a high quality knife to sustain your mastery.