Pur-Well Living Food Prep Ergonomic Vegetable Knife, 8-Inch
Last updated date: August 10, 2022
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Update as August 10, 2022:
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Whether you're a home chef or a professional cook, this vegetable knife is a must-have tool. It measures 8 inches and features a blade with a 15-degree angle. It's also forged from a strong and durable German stainless steel, so you can count on it to make quick work of slicing and dicing everything from carrots to garlic cloves.
In our analysis of 50 expert reviews, the Pur-Well Living Food Prep Ergonomic Vegetable Knife, 8-Inch placed 4th when we looked at the top 10 products in the category. For the full ranking, see below.
From The Manufacturer
QUALITY PERFORMANCE: This chef’s knife has a 57 Rockwell hardness. With a blade angle of 15°, it is superior in performance. This large knife is multipurpose and is built for longevity and effectiveness. FOOD PREP KNIFE: No matter your level of culinary experience, this knife is excellent for preparing food. You can use it as a meat cutting knife, ensuring that your chicken or steak is fully sliced. You can also use it for cutting vegetables. MATERIALS: When searching for a multipurpose knife, the materials used in the making of the tool are of the utmost importance. This 8-inch chef knife is designed from a single piece of high-carbon stainless steel, offering superb precision. TIME-SAVING COOKING KNIFE: After a long day, being able to cook meals or prep snacks quickly is ideal. The Friodur ice-hardened blade is both corrosion resistant and exceptionally sharp, letting you cut food quickly and spend less time on upkeep EASY TO HOLD: We consulted professional chefs to construct this knife’s ergonomic handle. The handle is molded polypropylene, providing a comfortable grip for your hand. This large kitchen knife also boasts a full tang, which helps with balance.
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Our Expert Consultant
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
Overall Product Rankings
An Overview On
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.”
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.
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.
The 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. Look for a knife that has a six-inch blade, made out of high-quality Japanese steel. The sharp edge is akin to a scalpel, making slicing easy. 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. Other knives are made out of German high-carbon steel. They feature a straight edge with a single bevel, so they’re 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. Look for a knife handle that is made out of military-grade material, so it has life-long durability. The handle should also be 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 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.
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