The 7 Best Vegetable Knives

Learning the art of chopping vegetables is a skill that can make or break a dish. But mastering this skill cannot be achieved with your regular kitchen knife.

If you truly want to polish your vegetable chopping skills, you must first acquire a premium-quality vegetable knife. Not only will the right knife give you full control over the blade, but it will also increase your accuracy, speed, and agility and allow you to master a lot of different cutting styles.

So which vegetable knife is best for you?

Keep reading to find out!

The Best Vegetable Knives

Top ProductsBest Features
1. DALSTRONG Nakiri Vegetable Knife – Shogun Series XMade from Japanese steel, Beautiful blade design, Sturdy G10 handle, Shogun sheath included
2. Mercer Culinary Genesis Forged Nakiri Vegetable Knife
(Editor’s Choice)
Durable German steel construction, Resistant to corrosion, Ergonomic santoprene handle
3. imarku Chef KnifeVersatile tool for both vegetable and meat, Balanced for accuracy, Easy sharpening
4. MAD SHARK Santoku KnifeLighter for less fatigue, Curved belly for mincing and chopping, Comfortable high-polymer handle
5. TradaFor Vegetable KnifeGerman high-carbon steel blade, Single bevelled for delicate slicing, Gorgeous Pakkawood handle

1 – DALSTRONG Nakiri Vegetable Knife – Shogun Series X

Best Features: Made from Japanese steel, Beautiful blade design, Sturdy G10 handle, Shogun sheath included

Made from Japanese high-carbon stainless steel, the Dalstrong Nakiri’s blade holds sharpness extremely well while preventing rusting and oxidation. It also features an aesthetically pleasing ‘tsunami-rose’ design as Dalstrong calls it, as well as a hammered finish to prevent vegetables from sticking to the blade as you chop along.

The handle is made from long-lasting military-grade G10 and has an ergonomic design which provides lots of precision and comfort to cut ultra-thin vegetable slices at blazing speeds. The knife also comes with a matching Shogun series sheath and a lapel pin which adds a nice touch. However, due to the metallic structure of the blade, it requires professional sharpness and adds to its heftiness.

2 – Mercer Culinary Genesis Forged Nakiri Vegetable Knife

Best Features: Durable German steel construction, Resistant to corrosion, Ergonomic santoprene handle

Probably the best proof of Mercer Culinary Nakiri Knife’s success is their thousands of customer acclaims. Crafted from German High-carbon forged steel, the knife features amazing durability and strength. The blade holds its shape and sharpness particularly well while remaining resistant to rust, discoloration and corrosion.

Its ergonomic santoprene handle provides excellent comfort and accuracy, allowing you to finely chop vegetables non-stop for hours without hurting your hands. The handle also features a non-slip grip to provide you with the same control even with wet hands.

3 – imarku Chef Knife

Best Features: Versatile tool for both vegetable and meat, Balanced for accuracy, Easy sharpening

The German-made imarku chef’s knife is a multi-purpose tool that does more than just finely chopping vegetables. It’s western chef knife design with a curved edge allows solid rock chopping and precise julienning. The Pakka handle is comfortable and ergonomic for cooking sessions that require long hours of careful dicing and slicing ingredients.

Unlike bulky chef knives, the weight of this one is perfectly balanced to prevent fatiguing and improve stability. The super-sharp edges of the knife allow you to seamlessly work your way through bones and sinew on meat. The blade’s metallic composition also consists of chromium to give it a glossy look while preventing rust and corrosion.

4 – MAD SHARK Santoku Knife

Best Features: Lighter for less fatigue, Curved belly for mincing and chopping, Comfortable high-polymer handle

The Mad Shark Santoku offers the best of both worlds. The knife’s lighter than a western chef’s knife, yet still has a slightly curved belly to allow super-fast mincing. It also has a relatively flat heel for dicing super-thin vegetable slices and oval divots on the blade to minimize food suction.

As for the construction, the blade is made from German high-carbon stainless steel that’s resistant to corrosion and rusting. And although the edge is really sharp, it does require frequent sharpening. The high-polymer handle is super-tough and ergonomic so you can chop vegetables for hours without tiring your hand.

5 – TradaFor Vegetable Knife

Best Features: German high-carbon steel blade, Single bevelled for delicate slicing, Gorgeous Pakkawood handle

The TradaFor vegetable knife is a powerful tool for anyone looking to take their cooking skills to the next level. It’s German high-carbon stainless steel blade has a sharp, single-bevelled edge that can cut any vegetable into super-thin slices. The chrome finish is also protected from both rust and corrosion.

The Pakkawood handle adds to it’s beauty as well as functionality, being both ergonomic and durable. It’s lighter than a chef’s knife and very well balanced which makes it perfect for a variety of cutting styles including dicing, slicing, and mincing. It also makes an amazing gift as it comes with a matching gift box.

6 – Mercer Culinary Millennia 6-Inch Produce Knife

Best Features: Extremely sharp edge, Japanese steel blade, Santoprene handle for comfort and control

The Mercer Culinary Produce knife provides the best bang for your buck if affordability is your priority. The blade is made out of a single-piece of Japanese high-carbon steel that’s resistant to both rust and corrosion.

But perhaps the highlight of this product is it’s ultra-sharp edge. And we mean it. This knife can cut through anything, including your fingers. It can glide through even the toughest of vegetables, herbs, or bread loaves like butter. You can also easily sharpen the edge to maintain it’s efficiency. The handle is made from santoprene and polypropylene for comfort and durability. It also has textured finger points for control and grip on the knife.

7 – DALSTRONG Nakiri Asian Vegetable Knife – Gladiator Series

Best Features: Perfect for cutting meat and vegetables, Double-bevelled for rock chops and push cuts, Beautiful design

The Dalstrong Nakiri Gladiator offers the benefits of a chef’s knife in a premium vegetable knife. The Gladiator series is also made with the same engineering and craftsmanship. The blade is made from single piece of high-carbon German steel with divots for reducing food suction. It has a ergonomic Spanish Pakkawood handle that adds to it’s appeal and provides control and comfort.

However, it has a double-bevelled edge and a slight curvature to the belly which makes it perfect for push cuts as well as rock chops. It’s also extends further than the Shogan series and is perfectly balanced for mastering both delicate cuts and heavier chops. You also get Dalstrong’s matching sheath which adds a premium touch to the knife.

Buyer’s Guide

Mastering the art of cutting vegetables is an important, or rather a mandatory skill that one must learn if they want to become a professional chef. And owning the right knife can make a world of difference.

Although most people rely on their trusty chef’s knife in the kitchen, a designated knife is necessary for cutting up vegetables in any size or shape you want. So which knife is best for cutting up vegetables?

Western Chef’s Knife

If you ever think about it, the Western chef’s knife is the universal standard for all knives. It’s capable of handling almost any task a chef could require. The basic design which features a curved edge with pointed tip is perfect for cutting almost any vegetable in any style imaginable.

Rock chopping herbs and garlic on this knife is a piece of cake, thanks to its heavy heel. You can also swiftly carve your way through hefty veggies like squashes, pumpkins, and gourds with this knife. But probably the best part about it is that it’s just as good with meat, bones, and any other ingredient in your kitchen.

Nakiri Knife

The Nakiri knife originates from Japan and is made specifically for chopping paper-thin, even slices of vegetables. Unlike the traditional chef’s knife, it has a straight and flat blade. Due to this, the knife has to be lifted after each cut which provides precision and accuracy, allowing you finely chop both vegetables and herbs.

A Nakiri knife might help you precisely chop or mince vegetables, but it’s nowhere near capable of cutting meat. Because it has such a slender blade, it can quickly dull and damage if brought anywhere near bones or meat.

Gyuto Knife

Also of Japanese origins, the Gyuto knife is more improved and lightweight version of the western chef’s knife. What sets it apart though is it’s double-beveled design, which means the blade is sharpened from both sides.

The Gyuto knife is perfect for chopping a wide variety of vegetables. From cutting fine slices of bulky vegetables like potatoes and cabbages, to mincing cloves and herbs for sauces, this knife can do it all. Also, the Gyuto knife’s pointed tip allows you to rock chop veggies and its blade can maintain sharpness for longer.

Basic Knife Skills


1. Which knives are needed in a kitchen?

The three necessary knives are a chef’s knife, a serrated knife, and a paring knife. However, if you’re working in a professional space or have to chop up large quantities, a vegetable knife can help you immensely.

2. What does nakiri mean?

The term Nakiri or Nakiri bocho translates to knife for cutting greens. The Nakiri knife is therefore specifically designed for maximum efficiency while cutting vegetables and herbs.

3. Can a Santoku knife be used for cutting meat?

A Santoku knife is basically the Japanese chef’s knife, so it can be used for both chopping vegetables as well as cutting meat like fish and chicken.

4. Do you need an expensive knife?

Having an expensive knife is better balanced, stays sharp for longer and can last for several years if not decades. However, spending hundreds of dollars on a knife for regular home use isn’t the best decision.

5. Are Japanese knives better?

Japanese knives use harder, more brittle steel which stays sharper for longer, but can break or chip easily. German knives use a softer metal which might require frequent sharpening but it is long-lasting.

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