The 10 Best Mezzalunas

Updated November 16, 2017 by Ezra Glenn

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We spent 40 hours on research, videography, and editing, to review the top choices for this wiki. Planning on dicing celery or mincing garlic for your favorite recipe? For a different take on the classic kitchen blade, try one of these mezzalunas. Named for the Italian word for "half moon," they feature curved blades that rock back and forth for a quick chopping motion that's great for cheese, herbs, salads, and even pizzas and pies. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best mezzaluna on Amazon.

10. Easy Health and Home

The Easy Health and Home is a great choice for the chef who only needs this unique type of knife occasionally. It is low-priced and will arrive razor sharp, but it tends to lose its edge quickly, requiring frequent sharpening.
  • great for mincing herbs
  • long handles keep fingers safe
  • a bit unwieldy in less-skilled hands
Brand Easy Health & Home
Model pending
Weight 4 ounces
Rating 4.0 / 5.0

9. Westmark Double Blade

The German-made Westmark Double Blade makes slicing up a pile of vegetables a breeze, producing great chopped salads in half the time of other methods thanks to its two extremely sharp edges. It has two polypropylene handles for precision control.
  • maintains its sharpness well
  • backed by 5-year warranty
  • food can get stuck between blades
Brand Westmark
Model NA
Weight 8 ounces
Rating 4.0 / 5.0

8. Arctic Circle Alaska Ulu

For a slightly alternative take on the Italian version, the Arctic Circle Alaska Ulu is a traditional Inuit-style knife. It's beautiful to look at, with a high-contrast wood grain handle, and chops just as well, if not better, than anything else in the category.
  • includes a base for storage-display
  • blade cutout for wraparound grip
  • not actually made in alaska
Brand Arctic Circle
Model 7BE
Weight 8 ounces
Rating 4.7 / 5.0

7. World's Greatest Rockin' Good Seesaw

For light-duty chopping, it's hard to beat the World's Greatest Rockin' Good Seesaw, especially for the price. It features a large arched ergonomic handle with a playful lime green and white design securely fastened to its stainless steel blade.
  • includes a plastic blade guard
  • good for slicing pizza
  • takes up a lot of storage space
Brand HIC Harold Import Co.
Model 93220
Weight 8 ounces
Rating 4.5 / 5.0

6. Joseph Joseph 10079

Thanks to its innovative pivoting handles, the Joseph Joseph 10079 occupies very little space in your kitchen drawer while they simultaneously protect its sturdy blade. It needs to be hand washed and dried for longevity, but that's a small price to pay given its quality.
  • quirky two-tone design
  • makes a great gift
  • handles don't lock in place
Brand Joseph Joseph
Model 10079
Weight 6.4 ounces
Rating 4.5 / 5.0

5. Utopia Kitchen Chopper

Cleverly crafted from a single piece of stainless steel, the Utopia Kitchen Chopper features two blades to help you get your prep work done in half the time of one-bladed options. Its two sides are joined by a smooth, rounded surface that's easy to grip with one hand.
  • tarnish- and rust-resistant
  • thick and sturdy construction
  • same style used in many salad shops
Brand Utopia Kitchen
Model UK0115
Weight 5.6 ounces
Rating 4.8 / 5.0

4. Checkered Chef Rocker Blade

The massive Checkered Chef Rocker Blade is long enough to slice across some entire pizzas in one motion, and sharp enough to cut through crust on the first pass. It's great for cakes and pies as well, not to mention regular chopping duties.
  • one solid piece of stainless steel
  • rolled handle for two-handed comfort
  • includes a sturdy sheath for safety
Brand Checkered Chef
Model SYNCHKG080476
Weight 10.4 ounces
Rating 4.9 / 5.0

3. LunaChop 14-Inch

The LunaChop 14-Inch looks more like a ninja's weapon than a kitchen tool and, indeed, even the toughest vegetables and largest pizzas should fear its mighty blade. It's made entirely from stainless steel and features two long handles for good control.
  • feels sturdy but not too heavy
  • wide handles for a firm grip
  • money-back satisfaction guarantee
Brand LunaChop
Model M-14
Weight 13.6 ounces
Rating 4.5 / 5.0

2. KitchenAid KC173OH

The KitchenAid KC173OH has a soft handle that fits well in the palm, making it easy to apply the pressure needed to chop vegetables, slice cheese, and mince herbs or garlic. It's dishwasher-safe, which will save you time on cleanup, and includes a protective sheath.
  • design promotes easy rocking motion
  • great for chopping salads in a bowl
  • good value for the price
Brand KitchenAid
Model KC173OHERA
Weight 1.6 pounds
Rating 4.8 / 5.0

1. Wusthof 2-Piece Mincing Set

From one of the most revered names in cutlery comes the Wusthof 2-Piece Mincing Set, which includes a beechwood cutting board with a rounded groove perfectly suited to its blade's curve. It's laser cut from high-carbon German steel, so you know it's top quality.
  • safe to use on other cutting boards
  • simple one-handed design
  • backed by a lifetime warranty
Brand Wüsthof
Model pending
Weight 2.3 pounds
Rating 4.5 / 5.0

No Knife Left Behind

It's no secret that the most fun parts of being a chef are lighting things on fire and playing with knives. To this end, a lot of culinarians amass huge collections of tools both new and old. Modern technology provides cutting-edge metal alloys that help knives keep a razor edge long-term, but some of the most classic tools in the kitchen have withstood the test of time. The profiles of the most popular styles of chef's knife, for example, can be traced directly to much older French, German, and Japanese roots. The culinary field, itself, actually dates back to prehistory, when our ancestors began to build additional brain matter likely thanks to the widespread adoption of cooked food.

So, when you see a cleaver hanging on the wall that looks like it was born in an ancient, Chinese, mountaintop forge, you can bet there are some similar antiques lurking in a drawer nearby. After all, if it lasts for decades of professional use, it's safe to say it was made with care and attention in the first place and that it's a useful tool, no matter the current food trends.

Most effective cooking methods are well-established. We've known for a while how to properly chop, sauté, and emulsify ingredients. Traditional French techniques have made up a huge chunk of culinary school curriculum ever since aspiring chefs first stepped foot inside a classroom. So we can have faith that there's a place in the kitchen for old-fashioned methods and tools.

Shoot For The Moon

Many pros will attest that the most useful knife in their kit is their standard chef's knife. This go-to knife generally consists of a straight blade about 7 to 10 inches long with a tapered point. It's true that this simple blade can tackle a lot of different jobs in the kitchen. But specialized tools can make particular tasks far easier, and sometimes, the old implements are the best ones.

That brings us to the mezzaluna. Inspired by old world prep cooks and named after the Italian word meaning half moon, these interesting tools tend to look more suited to hand-to-hand combat than mincing produce. Nevertheless, the mezzaluna has held up over time and continues to have value in a cook's toolbox.

There are a few reasons this unique knife serves a great purpose. It's incredibly effective at chopping herbs, for example. Yes, small and moderate amounts of fresh green aromatics can be chopped with a regular knife. For starters, using a mezzaluna makes these jobs faster because each hand is used to make cutting downstrokes, while a chef's knife uses its tip as a fulcrum, making it far less efficient.

The mechanical advantage doesn't just increase speed, though. The handles on these tools let you cut with more overall downward force while expending less energy. So if you're faced with a huge pile of herbs to process and you want to save your wrists some trouble, this is how. Otherwise, you might end up rocking your santoku back and forth until your hands get sore. Similarly, half-moon blades are great for home chefs with joint pain such as arthritis, thanks to how easy they are to grip.

Another reason these are well-suited to rough chops like herbs, dried fruit, nuts, and even chicken salad is their durability. Every time the blade of your chef knife suddenly hits the cutting board, it's pushed slightly out of true. Rapid mincing of herbs can quickly dull your blade without frequent honing. The mezzaluna's curved blade never slams violently against the cutting surface the way a straight blade does. Add in an increased thickness and a one-sided bevel, and they tend to hold up very well where other, more common knives would wear down.

As you may expect, mezzalunas do not excel in precision cutting. But that highlights one of their strengths: cuts, like the heritage of the knife itself, are simpler. The textures are rougher and the prepped food isn't as refined and perfect as you might expect from a Michelin star restaurant. And it's this rustic experience that's the cornerstone to some amazing meals in European cuisine and beyond.

So Many Knives, So Little Time

You'll notice right away that while all the options feature rounded blades, that's where most of the similarities end. There are small, one-handed models that work well for turning a pile of greens into a chopped salad with just a few strokes. Some of the most popular, larger models operate with both hands, giving you that added leverage and making your job much easier.

Even the handles vary greatly; some are fixed like that of a knife, some are round knobs that provide extra power, and some even swivel closed when not in use to protect the blade. Most pizza places use an extra-large version of the mezzaluna to slice their pies in seconds, but even the medium-size half-moons work perfect on a pizza at home. Speaking of pies, any of the single-bladed options will work great for cutting sweet, warm, gooey, pecan or cherry goodness.

As with any knife, you need to keep these clean and sharp in order to maintain high performance. Most modern knives have a double bevel, where both sides of the knife's edge are ground and honed to meet in the middle at a sharp point. Some mezzalunas use only a single bevel. Only having one side ground to sharpness can keep food from sticking and building up on the flat of the knife during use while also keeping the knife in true. This is most important to remember when sharpening, as you should only sharpen the beveled side of the knife edge. But as long as you keep the blade honed and safely hung after it's cleaned — and not in a drawer where it could get nicked or otherwise damaged — you'll have an effective, old-fashioned, and high-quality tool at your disposal.

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Last updated on November 16, 2017 by Ezra Glenn

Ezra is a writer, photographer, creative producer, designer, and record label-operator from New York City. He's traveled around the world and ended up back where he started, though he's constantly threatening to leave again.

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