mezzalunas

Mezzalunas are kitchen knives defined by a curved, crescent-shaped blade used mainly for mincing herbs and vegetables. The term comes from Italian and translates to half moon, a reference to the blade’s shape. Traditional mezzalunas are mounted in a cradle or frame with two handles at either end, allowing the user to rock the blade back and forth across a cutting surface to chop food efficiently. Variants exist in modern kitchens, but the two-handle design remains the most common.

Usage and technique typically involve placing the mezzaluna on a stable cutting board, holding the handles, and rocking the blade in a controlled motion to mince herbs such as parsley, basil, and cilantro, as well as garlic or soft vegetables. The chopped results gather along the edge of the blade or the board and are then collected with a spatula. The device is valued for speed and the even texture it can produce when used correctly.

Materials and sizes vary. Blades are usually steel, including stainless or high-carbon varieties, and handles range from wood to plastic or composites. Blade lengths commonly fall in the 15 to 30 cm range, with larger blades suited to bulk chopping and smaller ones for herbs and garlic.

Safety and care are important: keep fingers clear of the rocking path, use a stable board, and sharpen blades regularly. Hand washing is often recommended to preserve blade edge, and storage should protect the blade when not in use. Mezzalunas remain a recognizable utensil in traditional and some contemporary kitchens.