Damascus vegetable knives

Which knife for vegetables?

That depends on what you're cutting:

• Trimming and peeling small vegetables: a paring knife of around 10 cm, for potatoes, radishes, mushrooms and garlic.
• Cutting vegetables without getting out the big knife: a utility knife of 12 to 14 cm, for onions, peppers, tomatoes and cucumbers.
• Small santoku: a little wider, with a 14 cm blade, good for diced vegetables and herbs on the board.
• Large quantities of vegetables: a nakiri knife with a straight, wide blade or a santoku knife is worth it here.

What makes a good vegetable knife

A sharp, thin blade. Tomato skin and onions need sharpness, not force. Our blades have a fine bevel of about 15 degrees per side and 60 to 62 HRC.

A handy length. 10 to 14 cm is easy to guide in the hand and on the board.

A secure grip. Your hands are often wet when preparing vegetables, but the handle still shouldn't slip.

Our vegetable knives at a glance

This selection includes the small knives from our series: utility knives from KAYA, DAIKI, BLACK and HIIRO, the paring knives from KAYA and ORIBU and the small santoku from KAYA.

Care

Rinse your vegetable knife by hand after cutting, especially after acidic vegetables such as tomatoes or onions, and dry it straight away. Cut on wood or plastic and the edge will stay sharp for a long time. With us you get a 30-day money-back guarantee and a 5-year warranty on every knife.

Frequently asked questions

Which knife is best for vegetables?

For large quantities a nakiri or santoku, for small jobs a utility or paring knife. Many people combine one large and one small knife.

How long should a vegetable knife be?

Around 10 cm for working in the hand, 12 to 14 cm for cutting on the board.

What's the difference between a vegetable knife and a nakiri?

"Vegetable knife" usually means a small, pointed knife. The nakiri is a large vegetable knife with a straight, rectangular blade for cutting on the board.