Limited Edition Collector Blades
How to Cut Lotus Root
How do you cut lotus root? Rinse off the mud, trim off the ends and the joints between segments, peel the skin, then slice crosswise into rounds. Drop the slices straight into water with a splash of vinegar so they stay white. Our pick is the Dalstrong Shogun Series X 7" Nakiri ($159), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its flat, razor-thin edge slices straight down through the crunchy root, giving even, lace-patterned rounds without crushing the delicate holes.
Lotus root is the crunchy underwater stem of the lotus plant, prized in Asian cooking for its mild flavor, crisp bite, and beautiful hollow pattern.
Cuts and uses
| Cut | Best for |
|---|---|
| Paper-thin rounds | Chips and garnishes |
| 1/4" rounds | Stir-fries and salads |
| Chunks | Soups and braises |
| Half-moons | Pickles |
Step by step
- Wash. Scrub off mud under running water.
- Trim. Cut off the ends and the narrow joints.
- Peel. Use a vegetable peeler.
- Slice. Cut crosswise to show the hollow pattern.
- Soak. Put slices in vinegar water right away to prevent browning.
Choosing lotus root
Pick heavy, firm segments with smooth, light tan skin and no soft or dark patches. Unpeeled root keeps in the fridge, wrapped, for about a week.
Cooking ideas
- Stir-fried with garlic and soy
- Simmered in pork or chicken soup
- Thin slices fried or baked into chips
- Quick-pickled with rice vinegar and chili
- Braised in soy and sugar
Short cooking keeps it crunchy; long simmering makes it starchy and tender. Lotus root should always be cooked before eating. For another crisp root, see how to cut daikon.
Knife safety for firm produce
Hard, round, or knobby vegetables cause more kitchen slips than anything else. Always cut a flat side first so the piece sits still on the board, curl your fingertips under, and let the blade do the work. A sharp edge needs less force, so it's less likely to skid off a tough skin. Put a damp towel under your cutting board to stop it moving, and keep the knife edge honed between sharpenings.
Prep ahead
Most firm vegetables can be washed, peeled, and cut a day ahead. Store cut pieces in an airtight container in the fridge, and if they brown quickly, keep them covered in cold water with a squeeze of lemon until you cook.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
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
Nakiri Knife 6", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting lotus root?
A thin, flat nakiri. The Dalstrong Shogun Series X 7" Nakiri ($159) slices clean rounds that keep the lace pattern intact.
Why does lotus root turn brown?
It oxidizes once cut. Vinegar water keeps it white.
Do you peel lotus root?
Yes, peel the thin outer skin.
Can you eat lotus root raw?
No, it should be cooked first.
How thin should lotus root chips be?
About 1/16" so they crisp evenly.
