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Best Knife for Chopping Herbs (Without Bruising Them)
What is the best knife for chopping herbs? A very sharp, thin chef's knife. Our pick is the Dalstrong Shogun Series 8" Chef's Knife ($129). Its 8–12° edge and 62+ HRC AUS-10V core slice through basil and cilantro cleanly instead of crushing them, so herbs stay green rather than turning black. If you mince herbs every day, the Shogun Series Ulu Knife 6.5" ($119) rocks through a pile the way a mezzaluna does.
Herbs are delicate. A dull edge bruises the leaves, pushes out their oils onto the board and leaves you with dark, wet bits. The right tool depends on the herb and the cut you want. Prices are from dalstrong.com as of November 3, 2026.
Match the tool to the herb
| Herb or cut | Best tool | Why |
|---|---|---|
| Basil, mint, sage (chiffonade) | Chef's knife | Roll the leaves and slice in one clean stroke to avoid bruising |
| Parsley, cilantro (fine mince) | Chef's knife or ulu | Rocking motion through a pile |
| Chives, scallions | Nakiri or kitchen scissors | Straight push cuts; scissors work right over the pan |
| Rosemary, thyme (woody) | Strip leaves by hand, then chef's knife | Stems are too tough to eat |
| Dill, tarragon | Chef's knife | Light rocking; don't over-chop |
Our picks
Best overall: Shogun Series 8" Chef's Knife
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge. Thin enough to slice cleanly and long enough to rock through a big pile of parsley.
Best for mincing: Shogun Series Ulu 6.5"
Ulu Knife 6.5", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge. The curved blade rocks back and forth over a pile of herbs with one hand on top of the handle, like a mezzaluna.
Best for chives and push cuts: Shogun Series Nakiri
Nakiri Knife 6", Shogun Series, ELITE ($159). A flat edge meets the board along its whole length, so chives and scallions cut through cleanly instead of staying joined. See our nakiri guide.
Best for snipping over the pan: Professional Kitchen Scissors
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). Forged of 420J2 stainless steel. Snip chives, dill or parsley straight over a finished dish. More in our kitchen shears guide.
How to chop herbs without bruising them
- Dry them completely. Wet herbs stick to the blade and turn to paste. Spin or pat them dry.
- Bunch them tight. Gather leaves into a compact pile so the blade has something to cut against.
- Slice first, then rock. Make a few slicing passes, then rock the blade with your guide hand flat on the spine near the tip.
- Stop sooner than you think. Each pass bruises a little. For garnish, a rough chop looks and tastes fresher.
- Keep the edge keen. A few passes on a ceramic honing rod ($79) before you start makes a visible difference.
Chiffonade in 20 seconds
Stack basil leaves, roll them into a tight cigar, then slice across the roll in thin strokes using the full length of the blade. Unroll and you have ribbons. Don't saw back and forth; one forward stroke per cut keeps the edges clean.
New to knife work? Start with the best knife for beginners and how to choose a chef knife.
FAQ
What is the best knife for chopping herbs?
A thin, very sharp chef's knife, like the Dalstrong Shogun Series 8" Chef's Knife ($129) with an 8–12° edge. For daily mincing, the Shogun Series Ulu 6.5" ($119) rocks through herbs like a mezzaluna.
Why do my herbs turn black when I chop them?
Usually a dull knife. It crushes the leaves instead of slicing, releasing juice that darkens. Herbs that are wet or chopped too long also darken.
Is a mezzaluna better than a knife for herbs?
A mezzaluna or ulu is quicker for mincing large piles. A chef's knife is more versatile and better for chiffonade and rough chops.
Can you use scissors to cut herbs?
Yes. Kitchen scissors are great for chives, dill and parsley, especially when you're garnishing straight over the plate or pan.
