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Consider investing in a high-quality knife or two, and then take good care of them. According to Jeffrey Elliot and James P. DeWan, authors of Zwilling J.A. Henckels Complete Book of Knife Skills, a good knife should be cleaned and dried by hand directly after use and kept in a sheath, knife tray, knife block, or on a magnetic wall mount. Check out this selection of top knives that are best for vegetarian cooking.
1. Wüstoff Classic 8-inch vegetable knife
A stain-resistant, high-carbon steel knife with a polymer handle.
2. Kyocera Nakiri Vegetable Cleaver
The 6-inch ceramic blade is made for chopping piles of herbs and vegetables.
3. Victorinox 7″ Santoku knife
This versatile cook’s knife comes in green, pink, orange, and yellow.
4. Kuhn Rikon Colori Large Santoku Knife
The Japanese stainless steel blade has a silicone-based non-stick coating that keeps food from sticking to the knife.
5. Global Sai Vegetable Knife
A hand-hammered stainless steel knife designed for cutting vegetables and herbs.