The crescent-shape blade of the mezzaluna (Italian for "half-moon") uses the same principle as the cook's knife — a smooth rocking motion over what's being cut up. It is great for chopping herbs because the sharp blade won't bruise them.

TO USE: A mezzaluna is practically effortless to use, requiring little pressure. Hold the knife in your hand (the mezzaluna pictured here requires only one hand, but the two-handle variety is a solid choice, too) and begin rocking the blade. Watch it quickly and quietly reduce a mound of fresh herbs to shreds. The mezzaluna above comes with a bowl, but you can usually find others sold separately in cookware stores. Snow River mezzaluna chopping set with maple bowl and stainless-steel chopper, $32, www.cooking.com.