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Best Knives for Meal Prep (and How to Prep Faster)
What's the best knife for meal prep? An 8" chef's knife does most of the work, because meal prep is mostly chopping a lot of vegetables and portioning proteins. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. It's long enough to work through big batches, tough enough for daily use, and easy to resharpen. If you prefer straight up-and-down chopping, the Gladiator 7" Santoku ($79) is a great alternative.
Weekly meal prep lives or dies by speed. A sharp knife and a big board can cut prep time noticeably, and they make the job a lot less tedious.
The meal-prep knife kit
| Knife or tool | Job | Our pick |
|---|---|---|
| 8" chef's knife | Chopping, slicing, portioning | Gladiator 8" Chef Knife ($79) |
| Santoku | Fast push-cuts for vegetables | Gladiator 7" Santoku ($79) |
| Paring knife | Trimming, coring, peeling | Gladiator 3.5" Paring Knife ($35) |
| Kitchen shears | Herbs, chicken thighs, packaging | Professional Kitchen Scissors ($79) |
| Large board | Room to work and stage | Teak Cutting Board ($169) |
A faster meal-prep workflow
1. Plan your cuts
Group recipes by shared ingredients. If three meals need diced onion, dice all of it at once.
2. Prep vegetables before proteins
Chop produce first, then move to raw meat. You'll only need to clean the board and knife thoroughly once, and you avoid cross-contamination.
3. Use a scrap bowl
Keep a bowl for trimmings so the board stays clear.
4. Batch by cut
Dice everything that needs dicing, then slice everything that needs slicing. Repeating the same motion builds speed. Our guides on dicing onions and dicing potatoes help.
5. Portion proteins evenly
Even pieces cook evenly. Cut chicken breasts into uniform strips or cubes, and slice pork tenderloin into medallions; see how to cut pork tenderloin medallions.
What holds up and what doesn't
- Most chopped hardy vegetables (carrots, peppers, onions, celery) keep well for several days refrigerated in airtight containers.
- Delicate herbs and cut avocado are best prepped the day you eat them.
- Store raw and cooked foods separately.
Chef's knife or santoku for meal prep?
A chef's knife rocks, which is great for mincing and herbs. A santoku's flatter edge suits fast push-cuts through vegetables. Both work; choose the motion that feels natural. See our santoku guide.
Premium upgrade
For harder Japanese steel and a thinner edge, the Shogun 8" Chef Knife ($129) is Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. The meal-prep workhorse.
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Fast vegetable push-cuts.
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For trimming and coring.
FAQ
What's the best knife for meal prep?
An 8" chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) is tough, easy to resharpen and handles big batches.
Is a santoku good for meal prep?
Yes, especially for fast vegetable chopping with push-cuts.
How can I meal prep faster?
Batch by ingredient and by cut, prep vegetables before proteins, and keep your knife sharp.
What size cutting board is best for meal prep?
As large as your counter allows, ideally 18" or wider.
How long do chopped vegetables last?
Hardy vegetables typically keep several days refrigerated in airtight containers.
