Mercer Culinary Produce Knife

Last updated date: November 26, 2019

DWYM Score

Mercer Culinary Produce Knife

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We looked at the top Vegetable Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Vegetable Knife you should buy.

Overall Take

The Mercer Culinary Produce Knife is a durable option, made out of one piece of high-carbon Japanese steel. The santoprene and polypropylene handle offers both comfort and durability. There are textured finger points on the handle to prevent slipping. In our analysis of 51 expert reviews, the Mercer Culinary Mercer Culinary Produce Knife placed 4th when we looked at the top 9 products in the category. For the full ranking, see below.

Editor's Note May 6, 2020:
Checkout The Best Vegetable Knife for a detailed review of all the top vegetable knives.

Expert Summarized Score
1 expert reviews
User Summarized Score
4,194 user reviews
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From The Manufacturer

With unparalleled performance, Millennia knives are designed with innovative features to meet the demands of today's professional chefs.

Overall Product Rankings

DALSTRONG Nakiri Vegetable Knife
1. DALSTRONG Nakiri Vegetable Knife
Overall Score: 10.0
Expert Reviews: 6
MAD SHARK Santoku Knife
2. MAD SHARK Santoku Knife
Overall Score: 9.5
Expert Reviews: 3
TradaFor Vegetable Knife
3. TradaFor Vegetable Knife
Overall Score: 9.3
Expert Reviews: 2
Mercer Culinary Produce Knife
4. Mercer Culinary Produce Knife
Overall Score: 9.2
Expert Reviews: 1
Mercer Culinary Nakiri Vegetable Knife
5. Mercer Culinary Nakiri Vegetable Knife
Overall Score: 9.1
Expert Reviews: 5
Home Hero Chef Knife
6. Home Hero Chef Knife
Overall Score: 9.1
Expert Reviews: 11
imarku Chef Knife
7. imarku Chef Knife
Overall Score: 8.9
Expert Reviews: 19
KYOKU Nakiri Knife
8. KYOKU Nakiri Knife
Overall Score: 8.2
Expert Reviews: 1
Zelite Infinity Nakiri Chef Knife
9. Zelite Infinity Nakiri Chef Knife
Overall Score: 7.9
Expert Reviews: 2

An Overview On Vegetable Knives

Chopping vegetables is one of the most basic culinary skills every home cook and professional chef needs to know. It doesn’t matter if you’re working in a restaurant or cutting up carrot sticks for your kids, a good vegetable knife can make all the difference. Have you ever chopped an onion and had all of the slices stick directly to the knife after chopping? Or have you chopped a watery vegetable like cucumbers and felt the knife slip while slicing? With a high-quality vegetable knife, you can chop any kind of vegetable with ease, all while having exact control of the blade.

“Each different type of knife was designed to perform certain functions,” says our resident culinary expert Julie Chernoff, dining editor for Better magazine and long-time member of Les Dames d’Escoffier. “What knives you need in your kitchen wholly depends on your style of cooking, what you make regularly, and what level of experience you have.”

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Many vegetable knives, such as the santoku or nakiri style knives, have a straight edge. These differ from traditional chef’s knives, which are found in almost every kitchen. A chef’s knife, which can also be used to chop vegetables, has a rocking curvature style blade. This means that when making cuts, the chef does not need to lift the knife fully off the cutting board. They can simply rock the blade back and forth while keeping it on the board. On the other hand, the straight edge of many vegetable knives means that it’s easier to make slices when the knife is lifted off the board for each cut.

“The blade is rectangular and flat, which helps you make super-thin, consistent slices, and is particularly suited for julienning veggies and herbs,” says Chernoff. “Given its straight edge, the vegetable knife is not meant to replace the rocking motion of the chef’s knife. You can chop fluidly with the vegetable knife without rocking. It’s known for making clean cuts, and won’t damage or smoosh the veggies.”

A good vegetable knife has a very fine edge, and the blade is wide all the way to the tip. This rectangular blade shape, unlike a traditional pointed blade shape, enables cooks to make extremely precise and straight cuts, slices and fine chops. The blade can also be used for mincing vegetables and herbs. For home cooks and chefs who want uniform cuts and perfect slices, a straight-edge style vegetable knife provides a clean and even presentation. A wide blade can also be used to scoop up the vegetables once cut and transfer them to a pan from the chopping board.

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The traditional size for a vegetable knife is seven inches, though smaller knives at six inches are also available. The size of the knife determines what kind of vegetables it can cut, in addition to how much control the chef has over the blade. Often, vegetable knife blades have a hammered finish. This roughness reduces the amount of food that gets stuck to the knife after chopping.

DWYM Fun Fact

When investing in a good vegetable knife, it’s important to maintain it well so that it lasts a long time. While knives are made with durability in mind, the way you sharpen and use it in the kitchen can affect the longevity of your knife.

If you’re looking to make exact and straight cuts with your vegetable knife, you need to ensure it stays sharp. Use a honing rod to sharpen your vegetable knife. The job of the honing rod is to realign the metal in the blade of the knife, smoothing out any nicks, indentations and flat spots.

In order to ensure your knife stays sharp, you have to cut your vegetable on the right kind of surface. Many people who have granite countertops in their kitchen cut their vegetables directly on the counter. However, the granite can actually harm your vegetable knives. Plus, there is a lot of bacteria on your kitchen surfaces, so it’s best to use a cutting board that is easy to clean with hot, soapy water.

The kind of cutting board you use can also affect the sharpness of your vegetable knife. Most cutting boards are either plastic or wood. Plastic cutting boards don’t harm your knives as a wooden cutting board does. However, the grooves and indentations that get made in a plastic cutting board after lots of use can hold germs and bacteria. It’s best to frequently replace your plastic cutting board or ensure it is clean before chopping vegetables. Your knife may dull with use on a wooden cutting board because of its hard surface. However, wooden cutting boards are much easier to clean and sanitize than plastic.

The Vegetable Knife Buying Guide

  • When selecting which vegetable knife to buy, begin by looking at the blade. It’s important to know what kind of material the blade is made out of, how long it is and what its unique design features are. It’s important that the blade is designed specifically for slicing a wide variety of vegetables. The DALSTRONG Nakiri Vegetable Knife has a six-inch blade, made out of high-quality Japanese steel. The sharp edge is akin to a scalpel, making slicing easy. The blade has a Shogun Series X’s exquisite hammered tsuchime finish, which reduces the number of vegetables that stick to the blade. The MAD SHARK Santoku Knife is seven inches of high-carbon German steel. The blade features oval-shaped hallow divots, which minimize the suction of stuck-on food. It also enables chefs to slice faster and cleaner as compared to other knives. The TradaFor Vegetable Knife is a seven-inch knife made out of German high-carbon steel. It is a straight edge with a single bevel, so it’s sharp enough to cut through delicate vegetables without any tearing or damage. The Mercer Culinary Produce Knife is six inches long, and made out of high-quality Japanese steel.
  • When you’re working with such a sharp blade, it’s important to have exact control and maneuverability. This way, you can avoid slicing your fingers and knuckles. That’s why it’s important to review what kind of handle the knife has. Look for handles that offer comfort, but with a strong grip. You don’t want to have the knife slip away from you while slicing. The DALSTRONG Nakiri Vegetable Knife’s handle is made out of military-grade material, so it has life-long durability. The handle is ergonomic and shaped to allow superior control and agility. The MAD SHARK Santoku Knife has a handle that is secured by the triple-rivet design. The ergonomic shape enables ease of movement. The TradaFor Vegetable Knife is made for right-hand use. The handle is easy to hold and maneuver. The Mercer Culinary Produce Knife’s handle is made out of a combination of santoprene and polypropylene. This ensures that it’s both comfortable and durable.
  • Whether you’re a home cook or a professional chef, affordability may be a determining purchasing factor. If you’re just dabbling in the kitchen, you may not want to spend too much on a vegetable knife. However, if you’re a pro who is improving their knife skills, then a professional-grade vegetable knife might be right for you. In terms of affordability, the Mercer Culinary Produce Knife is on the lower end of the price spectrum. The TradaFor Vegetable Knife and the MAD SHARK Santoku Knife are both mid-level. On the other hand, the DALSTRONG Nakiri Vegetable Knife is on the high end in terms of price.