Vegetable Knives

The Hygiplas serrated tomato knife is a compact, lightweight prep knife designed for slicing tomatoes and other soft-skinned produce cleanly and consistently. The serrated stainless steel blade grips the skin on contact, allowing the knife to cut through without crushing or dragging — a common problem with straight-edged blades on ripe or thin-skinned fruit and vegetables.

In a busy prep environment, this kind of specialised small knife earns its place at the bench. It handles repetitive portioning tasks efficiently and is comfortable to use for extended periods without fatigue. The black nylon handle is straightforward to clean and is colour-coded for allergen and cross-contamination control, making it a practical fit for kitchens operating a colour-coded chopping system.

• Serrated edge cuts soft-skinned produce without slipping or crushing
• Black handle supports colour-coded kitchen hygiene protocols
• Dishwasher-safe construction suits high-throughput prep environments
• Lightweight at 20g, comfortable for extended repetitive prep tasks
• Stainless steel blade is straightforward to maintain and resharpen

There are no complex installation or storage requirements. At 205mm overall length it fits standard knife rolls and magnetic strips without issue, and its weight makes it appropriate for younger or less experienced kitchen staff without compromising control.

This knife is well suited to catering operations of any size where tomatoes, citrus, or similar produce feature regularly on the menu — from school canteens and contract caterers through to restaurant prep kitchens. It represents a practical, low-cost addition to a prep station kit rather than a primary chef's knife.

If you're building out a colour-coded knife set or have questions about which blades suit your prep requirements, the team is happy to help you work through the options.

The Victorinox Swiss Classic serrated tomato and utility knife is a compact, single-purpose prep knife designed to handle produce with thin, tough skins cleanly and without bruising. The wavy serrated edge grips and cuts through tomato skin, citrus rind, and similar surfaces in a single stroke, where a straight blade would slip or compress the flesh.

In a busy kitchen environment, this kind of knife earns its place at the prep station. It handles repetitive slicing of tomatoes, strawberries, figs, and similar soft fruits efficiently, reducing prep time and waste. The 11cm blade length keeps it manoeuvrable for portion control and garnish work without the bulk of a larger utility knife. At 28g, it causes minimal fatigue during extended prep shifts.

• Serrated edge cuts cleanly through tomato skin without crushing
• Compact 11cm blade suited to close-detail prep and garnish work
• Lightweight stainless steel construction reduces hand fatigue on long prep sessions
• Ergonomic black handle provides a secure, comfortable grip
• Dishwasher-safe construction supports kitchen hygiene routines

There are no special installation or storage requirements beyond a suitable knife block, magnetic strip, or blade guard. The knife should not be stored loose in a drawer, both for edge longevity and safe handling. As with all serrated knives, professional resharpening is recommended when performance declines — serrated edges are not suited to standard honing steels.

This knife is well suited to garde manger, pastry prep, and salad stations across restaurants, cafés, hotel kitchens, and catering operations. It works particularly well as part of a broader prep knife set rather than as a standalone all-purpose tool. If your team requires a longer reach or heavier-duty utility knife for higher-volume prep, a larger blade in the same range may be worth considering.

If you are building out a prep knife set and want guidance on what works well together in a working kitchen, we are happy to help.

The Hygiplas vegetable knife is a compact, general-purpose prep knife designed for portioning, trimming and preparing fresh vegetables, salad leaves and fruit. The short blade makes it well suited to close, controlled cutting work on a chopping board, where a longer chef's knife would feel unwieldy.

In a busy prep kitchen, knives like this tend to see constant rotation through multiple pairs of hands. The stainless steel blade holds a practical working edge and the handle is dishwasher safe, which matters in kitchens where knives go through the machine several times a day rather than being hand-washed individually.

The green colour coding follows the widely used Hygiplas system for allergen and cross-contamination control. Green designates salads, fruit and vegetables, helping kitchens meet food safety requirements without relying on memory or labelling alone.

• Green handle for salad, fruit and vegetable prep — supports colour-coded kitchen protocols
• Compact blade suits detailed prep work and portion control
• Dishwasher-safe handle simplifies end-of-service cleaning
• Lightweight at 40g, reducing fatigue during extended prep sessions

This knife is well suited to catering operations running a colour-coded system, school and contract catering kitchens, and anywhere that allergen segregation is taken seriously. For kitchens requiring a fuller set across all food groups, the wider Hygiplas colour-coded range covers the complete HACCP colour spectrum.

If you have questions about building out a colour-coded knife set or want guidance on what works in practice, the team is happy to help.

The Hygiplas serrated tomato knife is a compact, lightweight prep knife designed specifically for soft-skinned produce such as tomatoes, citrus fruit, and similar items. The serrated edge allows the blade to grip and cut through thin skins cleanly without compressing the flesh beneath — a small but meaningful difference during high-volume garnish or salad prep.

The green handle follows the HACCP colour-coding convention commonly used in commercial kitchens to separate fruit and salad preparation from raw meat and fish. In kitchens where colour-coded knife sets are in use, this knife slots neatly into that system, supporting allergen and cross-contamination protocols without any additional process overhead.

The stainless steel blade is straightforward to maintain and, where needed, can be touched up with a suitable serrated knife sharpener. The nylon handle is dishwasher safe, which keeps turnaround between services practical in a busy prep environment.

• Colour-coded green handle supports HACCP cross-contamination controls
• Serrated blade cuts soft-skinned produce cleanly without crushing
• Lightweight at 20g — comfortable for extended prep shifts
• Dishwasher safe for quick turnaround between services
• Stainless steel blade holds an edge well under regular prep use

This knife is well suited to high-street restaurants, hotel kitchens, and contract catering operations where multiple prep knives are needed across a brigade. At this price point it works equally well as a stock replacement or as part of a full colour-coded set. If you're building out a complete knife set or unsure which specification suits your prep volumes, the team is happy to help.

The Vogue Tsuki Series 8 vegetable chopper is a professionally oriented kitchen knife built around a Japanese VG-10 stainless steel core. VG-10 is a high-carbon steel widely used in professional knives for its ability to hold a fine, consistent edge under regular use. The core is hardened to 60 Rockwell, which sits at the firmer end of the scale for kitchen knives — meaning less frequent sharpening is needed during a busy service, though it does require appropriate sharpening tools when the time comes.

The blade is clad in two layers of Damascus steel, which provides corrosion resistance and protects the core during daily kitchen use. The handle is formed from micarta resin, a material chosen in professional knife-making for its stability and grip even when wet — a practical consideration in a working kitchen environment. The knife weighs 230g, which gives it a solid feel without being unwieldy for extended prep work.

This knife is well suited to professional chefs and kitchen brigades where consistent edge retention and reliable build quality matter day to day. It is equally relevant for catering colleges and training kitchens that prioritise quality tools from the outset. The Tsuki range has been endorsed by the Craft Guild of Chefs, which provides some assurance of its suitability for professional use.

As with any high-hardness knife, correct storage — a magnetic rack or blade guard rather than a loose drawer — and the use of suitable sharpening equipment will help maintain performance over time. This is not a knife that responds well to casual steel sharpening; a whetstone or appropriate ceramic rod is the better choice.

If you are equipping a full brigade or selecting knives for a training environment and want to talk through the range, we are happy to help.

The Kai Wasabi Black nakiri is a Japanese-made vegetable knife designed around a specific cutting technique: the straight push-cut. Unlike a chef's knife with its curved belly, the nakiri has a flat edge and a squared tip that keeps the full blade in contact with the board, making it well suited to slicing, dicing, and chopping herbs, root vegetables, and dense brassicas cleanly and consistently.

In a prep kitchen environment, where vegetable work often runs for extended periods during mise en place, the nakiri's geometry helps maintain a steady rhythm. The flat edge means less rocking and less repositioning between cuts, which can meaningfully reduce fatigue and improve consistency across large batches of produce. The 1K6 stainless steel blade is hardened to a level that holds a keen edge through sustained use, and the polished finish resists staining and corrosion in a wet prep environment.

A few practical points worth noting:

• Flat-edge design optimised for push-cuts and chopping — less suited to tasks that require a rocking motion
• Bamboo-powder-infused polypropylene handle offers a comfortable, moisture-resistant grip
• Moulded handle-to-blade bond reduces crevices where bacteria and debris can accumulate
• At 166g with a 16.5cm blade, it sits in a practical mid-weight range for extended prep sessions
• Dishwasher use is generally not recommended for Japanese knives of this type — hand washing will preserve the edge

This knife is a sensible choice for chefs and prep cooks who do a significant volume of vegetable work and want a dedicated tool rather than adapting a general-purpose blade. It suits professional kitchens of most sizes, from small independent restaurants to larger contract catering operations.

If you're unsure whether a nakiri suits your prep style or team, or you'd like to talk through the broader Kai Wasabi range, we're happy to help you choose the right knife for the work.

The Victorinox Swiss Classic tomato and table knife is a compact, wavy-edged knife designed for slicing soft-skinned produce — tomatoes, citrus, stone fruit — cleanly and without crushing. The serrated edge grips and cuts rather than dragging, which helps maintain the structure of delicate ingredients during prep. Sold here as a pack of two, it is a practical choice for kitchens that need to keep spares to hand or equip multiple stations at once.

In a working kitchen environment, knives at this end of the range are in near-constant use across prep shifts. The lightweight construction reduces hand fatigue over extended periods, and the slim profile suits detail work at the board rather than heavy-duty butchery. The blade length is well suited to portion control on smaller items where a longer knife would feel unwieldy.

The red handle serves a practical function beyond grip comfort — it supports colour-coded kitchen systems, helping teams quickly identify knives designated for specific tasks or allergen-separated prep areas. This is a straightforward compliance aid rather than a decorative choice, and the bright colour also makes the knife easy to locate on a busy prep bench.

There are no installation requirements to speak of, and the knives are dishwasher safe, which simplifies end-of-service cleaning routines. They are well suited to cafés, hotel kitchens, catering operations, and any site running a colour-coded system where a reliable, low-maintenance utility knife is needed in volume.

If you are equipping a larger team or need guidance on building out a complete colour-coded knife set, our team is happy to talk through what works well in practice.

The Victorinox Swiss Classic tomato and table knife is a short-bladed, wavy-edge knife designed primarily for soft-skinned produce — tomatoes, citrus, stone fruit — where a straight edge would compress or tear rather than cut cleanly. The 11cm blade sits in a comfortable size range for both prep work and informal table service, and the purple polypropylene handle slots directly into allergen-specific colour-coded systems used across many commercial kitchens. This listing supplies two knives.

In a working kitchen, these knives hold up well across repetitive prep tasks. The serrated edge maintains useful sharpness through sustained use and tolerates the dishwasher cycles that come with high-volume service. They are not a substitute for a full chef's knife in general prep, but for the specific task of portioning soft produce quickly and cleanly during a busy service period, they perform reliably and consistently.

• Wavy serrated edge cuts soft-skinned produce without crushing or tearing
• Purple handle supports allergen colour-coding systems used in compliance-conscious kitchens
• Lightweight build reduces hand fatigue during extended repetitive prep
• Dishwasher-safe construction suits high-turnover kitchen environments
• Supplied as a 2-pack, practical where knives rotate through washing mid-service

There are no installation requirements here, but it is worth noting that colour-coded knife systems typically require a consistent set across all handle colours to function effectively. Having two knives in rotation makes practical sense where one may be in the dishwasher during service. These are light-use knives — they are well suited to café, deli, hotel breakfast, and catering environments where tomato and garnish prep is routine, but they are not designed for heavy butchery or high-force cutting tasks.

This knife is a good fit for any operation running a formal allergen prep protocol, or simply looking for a reliable, low-cost serrated knife to keep in regular rotation. If you are equipping a larger brigade or setting up a full colour-coded system across multiple stations, it may be worth discussing your full smallwares requirements with us — we are happy to help you put together a practical set.

The Victorinox Swiss Classic tomato and table knife is a short-bladed, serrated utility knife designed for slicing soft-skinned produce and light table use. Sold here as a mixed-colour pack of six, each knife carries an 11cm wavy-edged blade that cuts cleanly through tomatoes, citrus, and similar ingredients without compressing or tearing the flesh — a common problem with smooth-edged blades on softer produce.

In a working kitchen environment these knives earn their place at prep stations, salad sections, buffet counters, and anywhere a quick, clean slice is needed without reaching for a full chef's knife. The short blade length gives good control for detail work, and the lightweight construction reduces hand fatigue during extended prep shifts. Victorinox blades at this price point are known for holding a serviceable edge under regular daily use, though like any serrated knife they will eventually need professional re-sharpening or replacement rather than routine honing.

The mixed-colour handles make these particularly practical for operations running a colour-coding system:

• Six knives per pack, covering a full small prep team or front-of-house service point
• Serrated edge slices soft-skinned produce cleanly without crushing
• Colour-coded handles support allergen and cross-contamination control protocols
• Lightweight build reduces fatigue during repetitive prep tasks
• Dishwasher-safe construction suits high-turnover cleaning routines

This pack is well suited to cafés, hotel breakfast operations, buffet-style catering, and smaller prep kitchens that need reliable, easy-to-manage utility knives in quantity. For high-volume operations requiring more specialist knife sets or heavier daily use, a broader knife programme may be worth discussing.

If you're building out a knife kit for a new operation or reviewing your colour-coding setup, we're happy to talk through what works best for your service style.

The Victorinox Swiss Classic tomato and table knife is a short-bladed, serrated prep knife designed for cutting soft-skinned produce cleanly and consistently. The 11cm wavy edge grips tomato skin, citrus rind and stone fruit without slipping, allowing controlled slices without bruising or crushing the flesh beneath. It is a straightforward, well-made tool that handles a specific but frequently repeated task on the prep station.

In day-to-day kitchen use, a knife of this type earns its place through reliability rather than versatility. The serrated edge holds its cutting ability through sustained prep sessions without the need for constant dressing, and the lightweight build reduces hand fatigue during repetitive work. The polypropylene handle provides a secure grip even when wet, which matters on a busy salad or garnish station.

From an operational standpoint, the green colour coding is its most practical feature for many kitchens. Colour-coded handles support HACCP cross-contamination controls by making it immediately clear which knife belongs to which prep area — green is the widely adopted convention for fruit, salad and vegetables. The knife is also dishwasher safe, which keeps turnaround straightforward in high-throughput environments.

There are no installation requirements. This is a hand tool that needs only a suitable storage solution — a colour-matched knife block, magnetic strip, or blade guard — to be used safely and compliantly.

This knife is well suited to any commercial kitchen that handles regular fruit and vegetable prep, from hotel breakfast operations and café kitchens to contract catering sites. It works as a single addition to an existing kit set or as part of a broader colour-coded knife programme. If you are equipping a full section or setting up a HACCP knife scheme from scratch, it is worth having a conversation about what else you may need across the colour range.

The Kai Shun Classic Nakiri is a Japanese-style vegetable knife with a wide, rectangular blade designed specifically for breaking down, slicing, and chopping vegetables with minimal effort and clean, consistent cuts. The Nakiri style is a long-standing choice among professional cooks who process large volumes of produce and want a dedicated blade rather than using a general-purpose chef's knife.

The blade is hardened to Rockwell 62–63, which produces a noticeably keener edge than most Western kitchen knives and holds that edge well under regular professional use. The asymmetric grind — bevelled on one side and slightly concave on the other — reduces drag through dense vegetables and helps prevent cut pieces from sticking to the blade. In practical terms, this means faster, cleaner prep with less resistance on the stroke.

The D-shaped handle is designed to sit comfortably in the hand across extended prep sessions and gives a reliable, consistent grip. Shun handles are well regarded among chefs who spend significant time at the board, particularly for tasks requiring fine control rather than brute force.

A few practical considerations worth noting: blades hardened to this level are more brittle than softer Western-style knives and should not be used on frozen produce, bones, or hard crusts. They require careful honing and should only be sharpened on appropriate Japanese waterstones or by someone experienced with single-bevel geometry. Dishwasher use will damage both the blade and the handle — hand washing and prompt drying is essential.

This knife suits chefs who do a serious volume of vegetable work and want a precise, purpose-built tool for the job. If you're unsure whether a Nakiri is the right choice for your prep workflow, or you'd like to discuss the broader Shun Classic range, we're happy to help you work through the options.

The Victorinox Swiss Classic tomato and table knife is a short-bladed, wavy-edged knife designed specifically for cutting soft-skinned produce — tomatoes, citrus, stone fruit, and similar items — without crushing or dragging through the flesh. Supplied here as a pack of two with green handles, it is a practical choice for kitchens that operate a colour-coded knife system, where green typically designates salad and fruit preparation.

In a commercial kitchen environment, this type of knife earns its place through consistent, reliable performance on repetitive prep tasks. The wavy edge grips and cuts cleanly with minimal downward pressure, which reduces both effort and the likelihood of produce being damaged during high-volume salad or garnish prep. It is equally useful front-of-house as a table knife for service settings such as cafés, delis, and bistros where a serrated table knife is preferred over a plain-edged blade.

Practical advantages for day-to-day kitchen use include:

• Clean cuts through soft-skinned produce without bruising or tearing
• Green handle supports HACCP-compliant colour-coded knife systems
• Dishwasher-safe construction for fast turnaround between prep stages
• Lightweight build reduces hand fatigue during extended prep shifts
• Pack of two provides a ready backup or covers simultaneous workstations

These knives require no special storage beyond a suitable knife block, magnetic strip, or knife roll. Being dishwasher-safe, they integrate easily into standard kitchen cleaning routines. The polypropylene handle is durable under regular commercial wash cycles, though as with any knife, avoiding prolonged soaking will extend the life of the blade edge.

This knife is well suited to cafés, sandwich bars, hotel kitchens, deli counters, and any operation where soft fruit and vegetable prep forms a regular part of the workflow. It is not intended as a general-purpose chef's knife or for heavier cutting tasks — for those applications, a broader blade in the appropriate colour category would be the right choice.

If you are setting up or reviewing a colour-coded knife system and are unsure which categories and colours to cover across your operation, our team is happy to talk it through with you.

The Victorinox Swiss Classic tomato and table knife is a short-bladed, wavy-edge knife designed primarily for cutting soft-skinned produce — tomatoes, citrus, stone fruit — without crushing or dragging. The serrated edge does the work with light pressure, which makes it equally useful at a prep station and for front-of-house table service where staff may not have formal knife skills. This listing covers a pack of six knives, which is a practical quantity for a small café, deli counter, or sandwich operation.

In a working kitchen environment, these knives tend to hold up well under daily use. The polypropylene handle is straightforward to clean, resists moisture, and gives a reasonable grip through repetitive tasks. They are dishwasher safe, which matters in any operation where turnaround speed between service periods is important. The lightweight construction reduces fatigue during extended prep shifts, particularly where staff are cutting high volumes of garnishes, salads, or sandwich fillings.

A few practical points worth noting:

• Wavy serrated edge maintains cutting performance without frequent sharpening
• Dishwasher-safe polypropylene handle suits high-turnover cleaning cycles
• Lightweight build reduces hand fatigue during repetitive prep tasks
• Pack of six provides practical cover for a small team or service station
• Suitable for both prep kitchen use and front-of-house table service

These knives are well suited to cafés, hotel breakfast operations, delis, sandwich bars, and catering teams where a reliable, low-maintenance everyday cutting tool is needed in quantity. They are not a substitute for a full chef's knife in a high-intensity prep kitchen, but for the tasks they are designed for — soft produce, light table service, garnish work — they perform consistently. Larger operations running multiple prep stations may want to consider buying in greater multiples to ensure adequate cover.

If you are equipping a new kitchen or reviewing your smallwares setup and would like a steer on quantities or what else you might need alongside these, the team is happy to help.

The Global G-5 is a Japanese-made vegetable chopper with a 17.7cm blade, constructed from molybdenum-vanadium 18 stainless steel in a single-piece design. It sits within Global's G series — a range of full-sized professional knives built for consistent performance across demanding prep schedules. The broad, sturdy chopper profile is a deliberate departure from a standard chef's knife, making it more practical when working through high volumes of root vegetables, brassicas, or bulk produce at speed.

In regular kitchen use, the G-5 holds its edge reliably through long prep sessions without needing frequent attention between sharpening. The steel composition resists corrosion and staining under daily washing routines, and at 180g the blade carries enough weight to assist the cut without becoming tiring during sustained repetitive work. Global's hollow handle, filled with sand to achieve balance, is a well-established feature of the series and contributes to the knife's control across different cutting styles and grip preferences.

From an operational standpoint, the main advantages are:

• Consistent edge retention that reduces the need for mid-service sharpening
• Single-piece stainless steel construction — no handle joint, straightforward to clean and inspect
• Balanced weight distribution that supports repetitive chopping with reduced operator fatigue
• Corrosion-resistant steel that holds up under regular commercial washing

One practical consideration: the G-5 is hand-wash recommended. Repeated dishwasher cycles can degrade the edge over time, which matters in a professional setting where blade longevity is part of managing costs. It is also worth noting that Global recommends its own ceramic whetstones or the Minosharp sharpening system for best results — standard honing steels are not compatible with the steel grade.

This knife is well suited to chefs and prep teams working with high volumes of vegetables who want a single-piece blade that is straightforward to maintain, clean, and rely on across a busy week. For operations regularly breaking down heavier or denser produce, a broader or heavier chopper from elsewhere in the Global range may be worth considering alongside it.

If you are putting together a knife kit or want to talk through which Global blades make sense for your prep operation, we are happy to help you work that out.

The Victorinox Swiss Classic tomato and table knife is a short-bladed, serrated utility knife designed primarily for cutting soft-skinned produce — tomatoes, citrus, stone fruit — as well as lighter table service tasks. This listing supplies two knives, making it a practical option when outfitting a section or replacing worn stock across a small team.

The wavy serrated edge does the work that a straight blade struggles with on soft produce: it bites into the skin cleanly without the downward pressure that crushes the flesh beneath. In a prep kitchen, that translates to cleaner cuts, less juice loss, and better presentation on the plate. For front-of-house use, the short blade length keeps it manageable and non-intimidating at the table or a service counter.

Day-to-day, these knives hold up well in volume prep environments. The polypropylene handle resists moisture and is straightforward to keep clean. Both knives are dishwasher-safe, which matters when turnaround between service periods is tight.

• Serrated edge cuts soft-skinned produce cleanly without crushing
• Lightweight construction reduces hand fatigue during repetitive prep work
• Dishwasher-safe for fast, hygienic turnaround between tasks
• Polypropylene handle holds up to the moisture and cleaning demands of commercial use
• Compact blade suits both kitchen prep and front-of-house table service

These are everyday working knives rather than a specialist chef's tool. They suit cafés, sandwich bars, hotel breakfast stations, deli counters, and catering operations that need reliable, low-maintenance prep knives in regular rotation. If your operation runs higher volumes of produce prep, a longer or more specialised prep knife may be worth considering alongside these.

If you're building out a knife set or want guidance on matching the right blades to your prep tasks, the team is happy to help you think it through.

The Victorinox Swiss Classic tomato and table knife is a short-bladed, wavy-edged knife designed specifically for cutting soft-skinned produce cleanly and without crushing. The serrated edge bites into tomato skins, citrus and similar ingredients on the first stroke, producing clean slices without the tearing or dragging that a straight edge can cause. It doubles as a basic table knife where a serrated blade is preferred for service.

In a busy kitchen environment, knives like this earn their place through consistency across repetitive tasks. The lightweight construction reduces hand fatigue during extended prep sessions, and the polypropylene handle is practical to clean and holds up well to daily commercial use and dishwasher cycles.

• Wavy edge cuts cleanly through soft-skinned fruit and vegetables without tearing
• Lightweight build helps reduce fatigue during repetitive prep work
• Dishwasher-safe handle speeds turnaround between tasks
• Red handle suits colour-coded kitchen systems — typically assigned to raw meat prep, though kitchen HACCP policies vary
• Compact blade length suits garnish work, sandwich prep and front-of-house table service

One point worth noting on colour coding: red is a common designation for raw meat in many HACCP colour-coding schemes, but practice varies between operations. Before integrating this knife into a colour-coded system, confirm the assignment against your own kitchen's food safety protocol.

This knife is well suited to cafés, delis, hotel kitchens and catering operations that need a reliable, everyday prep knife for soft produce. It is not a general-purpose chef's knife and is best understood as a specialised addition to a broader knife kit. If you are building out a full colour-coded set or have questions about which knives suit different prep stations, the team are happy to help.