7 Best Knives for Vegan Chefs in 2026

This laser-sharp 8-inch powerhouse from VEROXIS doesn’t just cut—it commands the kitchen with surgical precision and artistic flair. At its heart lies a VG-10 high-carbon steel core, heat-treated to an impressive 62HRC hardness, delivering an edge that slices through fibrous vegetables, dense squash, and delicate herbs like a hot knife through butter. The 67-layer Damascus cladding isn’t just for show; it enhances blade toughness, reduces friction, and resists corrosion, making this knife a workhorse for vegan prep where speed and consistency matter. If you’re tired of bruised herbs or uneven tomato slices, this blade erases those frustrations with effortless glide and superior edge retention.

In real-world testing, the VEROXIS excels in repetitive, high-volume vegetable prep—think julienning carrots, dicing onions, or mincing scallions for hours. The 2.0mm-thin blade reduces drag, while the full tang and pakkawood handle deliver balanced control, minimizing wrist fatigue during prolonged use. Whether you’re rocking through a mountain of cabbage or delicately portioning avocado, the knife stays responsive and stable. That said, the high hardness (62HRC) means it’s slightly more brittle than softer steels—avoid twisting or prying motions, and always use a wood or plastic cutting board to protect the edge.

Compared to the Mercer Culinary and Babish models, the VEROXIS stands out with premium materials and visual drama, positioning itself as the best overall choice for vegan chefs who value both performance and presentation. While the Mercer knives offer solid functionality at lower prices, they lack the edge retention and aesthetic distinction of real Damascus steel. This knife is ideal for plant-based cooks who treat prep as craft, and for those who appreciate tools that blend artistry with utility. It delivers luxury-tier performance at a fraction of the cost of high-end Japanese brands.

Meet the vegan chef’s secret weapon—the PAUDIN Nakiri Knife, a precision-engineered cleaver that dominates plant-based prep with laser-focused efficiency. Designed specifically for vegetable-forward cooking, its 7-inch flat blade and ultra-thin profile make push-cutting and precise dicing effortless, whether you’re slicing daikon radish or crushing garlic cloves. The 5Cr15Mov stainless steel blade, hardened to 56+ HRC, offers excellent rust resistance and edge retention, while the wave-patterned surface reduces food adhesion—perfect for sticky fruits and water-rich veggies like zucchini or tomatoes.

In real-world use, this knife shines in Japanese and plant-based culinary styles, where clean, straight cuts are essential. The flat edge and cleaver-like spine allow for full-blade contact with the board, enabling smooth, controlled chopping motions—ideal for shredding cabbage, mincing herbs, or julienning carrots. The ergonomic pakkawood handle balances the blade beautifully, reducing wrist strain during repetitive tasks. While it lacks the slicing curve of a traditional chef’s knife, its specialized geometry is a game-changer for veg-heavy diets. One caveat: it’s not designed for rocking cuts, so users accustomed to Western techniques may need to adjust.

Compared to the imarku Santoku or VEROXIS chef knife, the PAUDIN stands out as the best for vegetables—its Nakiri design is purpose-built for plant prep, offering superior control and cleaner cuts than multi-purpose blades. While the imarku’s hollow edge helps with food release, the PAUDIN’s wave pattern and thinner blade deliver even better performance on delicate produce. It’s the go-to for vegan cooks, plant-based chefs, or anyone who processes large volumes of vegetables daily. For dedicated veg prep, it outperforms generalist knives with focused, surgical precision.

The Babish 8-inch chef knife is a masterclass in balance, blending German engineering with ergonomic intelligence to create one of the most comfortable daily drivers in its class. Forged from a single piece of 1.4116 high-carbon steel, the blade delivers consistent sharpness and durability, slicing through kale stems, sweet potatoes, and dense squashes without deflection. The full-tang ABS handle is contoured to fit naturally in the palm, offering a secure, fatigue-resistant grip—a godsend for vegan chefs who spend hours prepping meals. If your wrist aches after chopping, this knife’s balanced weight distribution could be the solution.

In real use, the Babish excels at rock-chopping herbs, dicing onions, and mincing ginger, thanks to its taper-ground edge and slightly curved belly. The German steel, while not as hard as Japanese variants (typically ~56HRC), is more forgiving—less prone to chipping during aggressive use. It holds an edge well and responds nicely to honing. However, it doesn’t have the laser-like precision of VG-10 or Damascus blades, and the ABS handle, while durable, lacks the warmth of wood or pakkawood.

Pitted against the Mercer and VEROXIS models, the Babish earns its title as the best balanced grip, offering a sweet spot between durability and comfort. It’s not the sharpest or most beautiful knife here, but it’s arguably the most user-friendly for daily, long-session cooking. Ideal for vegan home cooks who prioritize ergonomics and reliability, it bridges the gap between professional performance and kitchen longevity. For all-day comfort and steady performance, it outperforms pricier rivals in functional design.

This hand-forged masterpiece from EOMJOY is where culinary art meets engineering, delivering a premium experience that elevates every slice. With a 67-layer Damascus blade forged from steel containing 0.98% carbon and 18% chromium, it achieves a 58HRC hardness—slightly softer than the VEROXIS but more resilient to daily wear. The laser-calibrated 15° edge is razor-sharp out of the box, gliding through tomatoes, cucumbers, and herbs with surgical accuracy, while the Damascus cladding reduces drag and prevents rust. For vegan chefs who value craftsmanship and longevity, this knife is a heirloom-quality tool that performs as beautifully as it looks.

In practice, the knife handles delicate and repetitive tasks with grace—its lightweight agility makes it ideal for fine dicing, precision slicing, and garnish work. The Calabrian olive wood handle is stunning, with organic grain that molds to your grip, and the half-bolster design allows full-edge use without finger interference. While it’s not meant for cleaving through dense roots, it excels in refined vegetable prep. One note: the softer 58HRC edge means it may require more frequent honing than harder steels, but it’s easier to sharpen without risk of chipping.

Against the VEROXIS, this knife trades maximum hardness for superior resilience and aesthetics, making it the best premium craftsmanship pick. While the VEROXIS is sharper initially, this EOMJOY model offers better long-term durability and ergonomic elegance. It’s perfect for serious vegan cooks, culinary enthusiasts, or gift seekers who want a functional work of art. For beauty, balance, and hand-forged excellence, it surpasses even higher-priced competitors in emotional and practical value.