Raw sweet potatoes are dense and can be awkward to cut, so the best knife to cut sweet potatoes is a sturdy, well-balanced blade that stays sharp. A good chef’s knife or santoku handles the job with a stable, rocking motion. Preparing the vegetable properly also matters, because a stable base and a sharp edge make every cut safer.
The six picks below include chef’s knives, santokus and two peelers that make the prep easier. Together they cover peeling, chopping and slicing so you can roast, mash or fry with confidence. Lengths vary between listings, so dimensions are described in general terms. We have not used these products ourselves, so please confirm the details on the current listing before you buy.
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What to Look For
| Feature | Why it matters |
|---|---|
| Blade strength | A thick, stable blade resists flexing in dense roots |
| Sharpness | A sharp edge prevents slipping and bruising |
| Blade length | A medium blade offers control and reach |
| Handle | A secure handle helps when pushing through firm vegetables |
Specs at a Glance
| Tool | Type | Material | Notes |
|---|---|---|---|
| Mercer Culinary Millennia Chef’s Knife | Chef’s knife | High-carbon steel | Textured handle |
| Wusthof Classic Santoku | Santoku | Forged stainless steel | Hollow edge version available |
| Victorinox Fibrox Pro Santoku | Santoku | Stainless steel | Granton-style edge |
| Cangshan S1 Series Chef’s Knife | Chef’s knife | German steel | Full tang |
| OXO Good Grips Swivel Peeler | Peeler | Stainless steel | Non-slip handle |
| Kuhn Rikon Original Swiss Peeler | Peeler | Carbon steel | Lightweight |
The 6 Best Knives and Tools for Cutting Sweet Potatoes
1. Mercer Culinary Millennia Chef’s Knife
A budget-friendly chef’s knife with a grippy handle, widely used in cooking schools and kitchens for everyday prep.
Suits: everyday root vegetables. Strengths: a lightweight, grippy design. Weaknesses: not as refined as forged knives. Skip it if you want a heavier feel.
View Mercer Culinary Millennia Chef’s Knife on Amazon
2. Wusthof Classic Santoku
A forged santoku with a wide blade that makes straight downward cuts through dense vegetables easy.
Suits: straight chopping. Strengths: a sturdy forged blade. Weaknesses: a heavier feel. Skip it if you prefer a rocking motion.
View Wusthof Classic Santoku on Amazon
3. Victorinox Fibrox Pro Santoku
A light santoku with a non-slip handle and a blade designed to release food as you cut.
Suits: food that sticks. Strengths: a light, sharp edge. Weaknesses: plain styling. Skip it if you want a heavy knife.
View Victorinox Fibrox Pro Santoku on Amazon
4. Cangshan S1 Series Chef’s Knife
A full-tang chef’s knife from a well-known brand, with a classic shape suited to dense produce.
Suits: general prep. Strengths: a dependable build. Weaknesses: handle styling varies. Skip it if you want a lightweight knife.
View Cangshan S1 Series Chef’s Knife on Amazon
5. OXO Good Grips Swivel Peeler
A swivel peeler with a comfortable, non-slip handle, useful for removing the tough skin from sweet potatoes before cutting.
Suits: peeling. Strengths: a comfortable grip. Weaknesses: not a knife. Skip it if you leave the skin on.
View OXO Good Grips Swivel Peeler on Amazon
6. Kuhn Rikon Original Swiss Peeler
A light Y-shaped peeler from a Swiss brand, with a sharp blade that handles firm vegetables easily.
Suits: quick peeling. Strengths: a lightweight tool. Weaknesses: the blade can rust if left wet. Skip it if you want a swivel peeler.
View Kuhn Rikon Original Swiss Peeler on Amazon
Care and Setup
- Wash and dry knives after cutting starchy vegetables.
- Use a stable, non-slip cutting board.
- Hone the edge regularly so dense roots do not slip.
- Cut a thin slice off one side to create a stable base. Rinse the blade quickly because the starchy juice can dry sticky.
Mistakes to Avoid
- Forcing a knife through a whole sweet potato.
- Cutting on a wobbly board.
- Using a flexible blade for dense roots.
- Skipping the base cut that makes the vegetable stable.
- Leaving the knife dull until a tough root slips.
Sweet Potato Cutting FAQ
What is the safest way to cut a sweet potato?
Cut a flat base so it will not roll, then slice with steady downward pressure.
Do I need to peel them first?
Not always. Scrub the skin well if you plan to leave it on. A swivel peeler makes quick work of the job when you want it removed.
Can I microwave first to soften?
A short pre-cook can make it easier, but cut with a sharp knife regardless. Let the potato cool a little first so you do not burn your fingers.
Is a santoku better than a chef’s knife?
Both work. A santoku suits straight chopping, while a chef’s knife suits a rocking motion.
The Short Version
A sturdy, sharp knife does the job. Choose a chef knife for rocking cuts, a santoku for straight chops and a peeler to remove the skin quickly. For a classroom-style knife, the Mercer Culinary Millennia Chef’s Knife. For a forged santoku, the Wusthof Classic Santoku. For a light santoku, the Victorinox Fibrox Pro Santoku. For a solid all-rounder, the Cangshan S1 Series Chef’s Knife. For a peeler for the skin, the OXO Good Grips Swivel Peeler. For a Y-peeler, the Kuhn Rikon Original Swiss Peeler.