What Do Vegetable Knives Do?

While most chefs are okay with preparing vegetables using the paring knife or chef knife, those serious about their cooking invest in a specifically-designed vegetable knife. As the name implies, the knife is exclusively or primarily used for cutting, dicing, slicing, and chopping vegetables, some fruits, and herbs.

Vegetable knives have been uniquely designed to allow you to chop the veggies more easily, quickly, and safely. You cannot use a vegetable knife to slice bread or cut meat. Well, you can, but you will damage the knife. Here are some standard features of vegetable knives.

The Blade
Vegetable knives feature a characteristic broad blade with a square tip and a very sharp edge. This is similar to the meat cleaver but thinner and lighter. The knife’s blade has a straight and super-sharp cutting edge for cutting all through the veggies finely without straining. This also gives you better control of the knife because you are using it in just one direction other than moving the knife to and from, horizontally. The thinner blade allows for efficient and cleaner cuts. The length of vegetable knives ranges from five to seven inches.

The Bevel
Japanese style Vegetable knives are available as either single or double beveled. A double-cutting beveled knife has both sides sharpened and is easier to cut in a straight motion. These knives are commonly referred to as double-beveled Nakiri knives. Single-beveled Japanese-style vegetable knives are referred to as Usuba bocho knives. They have only one side sharpened and are more difficult to use or cut straight. Therefore, they are utilized mainly by skilled chefs.

As you have seen, the vegetable knife is an excellent tool for slicing, dicing, and cutting vegetables. They have been designed to make chopping vegetables and some fruit types much easier, enabling you to chop right through the vegetables in one clean move.