There’s nothing quite like the aroma of freshly chopped basil, rosemary, or chives in the kitchen. Whether you're prepping a bright chimichurri or finely mincing parsley for a finishing touch, using the right knife can make all the difference. A dull or improper blade can bruise delicate herbs, turning them into a mushy mess rather than crisp, fragrant additions to your dish.
So, which knife should you reach for? Let’s break it down.
The Best Knife for Chopping Herbs: Nakiri vs. Chef vs. Santoku
When it comes to chopping herbs, three main contenders come to mind: the Nakiri knife, Chef’s knife, and Santoku knife. Each has its advantages, but one stands out as the ultimate herb-chopping champion.
Dynasty Series Nakiri – The Leaf Cutter
Shop Dynasty Series Nakiri
The Nakiri knife is a top choice for herb chopping thanks to its straight blade edge and razor-sharp precision. Unlike curved blades, which require a rocking motion, the Nakiri’s flat edge ensures clean, even cuts without bruising delicate leaves. It’s designed for precision slicing, making it a favorite among chefs and home cooks alike.
Why It’s Perfect: San Mai AUS-10 steel core for ultra-sharp performance and a full tang carbonized rosewood handle for a comfortable grip.
Kaiju 8” Chef’s Knife – The Versatile Workhorse
Shop Kaiju 8” Chef’s Knife
The 8” Chef’s knife is a kitchen essential that handles just about everything, including herbs. With its curved edge, it’s best suited for a rocking motion while chopping, which can be helpful when mincing a large bunch of herbs.
Why It’s Great: Japanese San Mai steel construction ensures superior edge retention, and the ergonomic Pakkawood handle provides a sturdy grip.
Dynasty Series Santoku – The Hybrid Cutter
Shop Dynasty Series Santoku
If you’re looking for a balance between a Nakiri and a Chef’s knife, the Santoku knife might be your best bet. Its scalloped edge helps prevent herbs from sticking to the blade, making it a solid choice for precise, clean cuts.
Why It’s Useful: Lightweight, perfectly balanced, and razor-sharp for effortless slicing and dicing.
Tips for Perfectly Chopped Herbs
✅ Use a sharp knife – Dull blades crush herbs instead of slicing them cleanly. Keep your knife sharp with the Nomad Series 10” Honing Steel.
✅ Chop on a proper surface – A wood or bamboo cutting board helps maintain sharpness and prevents excessive bruising.
✅ Slice, don’t saw – A clean downward motion (especially with a Nakiri) prevents herbs from getting overworked.
✅ Keep herbs dry – Wet leaves tend to clump and become harder to cut evenly. Pat them dry before chopping.
Ready to Upgrade Your Knife Game?
Spring is the season of fresh flavors, and the right knife can make all the difference. Whether you're slicing basil for a Caprese salad or mincing dill for a fresh seafood dish, investing in a high-quality, razor-sharp blade will elevate your cooking experience.
🔗 Shop the Best Knives for Chopping Herbs:
🛒 Dynasty Series Nakiri
🛒 Kaiju 8” Chef’s Knife
🛒 Dynasty Series Santoku
Happy chopping! 🌿
