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Jun 26, 2025

The 6 Best Pizza Cutters, Tested & Reviewed

We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation. A poor pizza cutter can ruin your pies. In This Article Food & Wine / Nick Simpson

We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation.

A poor pizza cutter can ruin your pies.

In This Article

Food & Wine / Nick Simpson

As a young line cook, I turned my back on disingenuous “fine dining,” taking a job at an upscale, authentically Italian restaurant under the son of a famous Italian cookbook author instead. Starting from scratch, I had to work my way up the ladder from the bottom, as I had no reference point in this new-to-me cooking style. That meant I started on the pizza oven.

I won’t claim to be a pizzaiolo, but I did spend days and hours learning how to properly stoke the oven, make and stretch the dough, build an excellent pie, and manipulate it in the oven to reach its best potential. I also learned the importance of a pizza cutter.

I’ve felt the pain of seeing photo-worthy pizzas laid to waste by dull, clumsy cutters. A cheap, dull, or poorly designed pizza cutter can fail to slice the pizza completely, stick to the toppings, crush them, or, worse yet, snowplow right across the pie’s surface, building a bank of all the toppings to one side. To help you avoid these situations and keep your pizza looking and tasting its best, we took 27 popular pizza cutters into our test kitchens to determine the best on the market today. Here are our results.

Our top pick for Best Overall was the Ooni Pizza Cutter Wheel, which is lightweight, sturdy, comfortable, and is available at a very approachable price.

It’s lightweight, sturdy, and cuts smoothly.

The nylon construction and sharp wheel might suffer from repeated dishwasher cycles.

There’s a certain skepticism around companies that try to do it all. Ooni makes great pizza ovens. Can it make quality accessories, too? In a word, yes. The Ooni pizza cutter wheel is sturdy and has a comfortable nylon handle with a molded finger guard at the top of the wheel. It’s lightweight, and the sharp, large cutting wheel covers a significant surface area with each roll. How does that translate to pizza cutting? The blade slices through toppings without crushing, sticking, or dragging (as heavier cutters can). The lack of sticking means it’s easy to clean, too.

Though it’s held up in the dishwasher with no issues so far, we saw some potential for degradation over time. We’d recommend hand-washing, which wasn’t a problem because some accumulated pizza grease was the only thing stuck to the cutter when we finished testing.

Material: Nylon and stainless steel | Cleaning: Dishwasher safe

It’s got a sleek design, comfortable grips, and slices through pizza with almost no effort.

It’s long, which could present storage problems, and it’s not dishwasher safe.

For those (like me) who prefer the “half moon” shape of a rocking pizza cutter, the Gozney Pizza Rocker scored perfectly on all of the test criteria. The design is sleek and modern, with wooden-handled grips on each side of the blade’s center that allow you to focus force evenly. Not that you really need force, as the blade cleanly sliced through all the test pizzas with minimal effort, and with no need for re-slicing. Even with the sharp blade and even distribution of force, we didn’t observe any nicks on the cutting board after slicing the pizzas. The blade is long — about 14 inches — which could create storage problems. The wooden handle means hand-washing only, but we found the Gozney to be very easy to clean with some soapy water.

Material: Wood, stainless steel | Cleaning: Hand wash only.

The ergonomic design and sharp blade passed cleanly through crust, cheese, and toppings with little effort.

This cutter may require extra passes and effort for thick crust pies.

This pizza cutter from OXO is an ergonomic take on a classic wheeled cutter design. The plastic slip-resistant handle is comfortable on the hands and the curved thumb and finger guard keeps your digits away from the blade. This cutter sliced cleanly through our test pizzas in one pass, thanks to the light pressure from the handle design and the sharp blade. The blade cut cleanly through the toppings, no toppings stuck to the blade, and there were no visible cut marks on the cutting board. Although it’s dishwasher safe, we hand washed the wheel with soapy water and found it simple to clean.

Material: Plastic, stainless steel | Cleaning: Dishwasher safe.

It’s sturdy, sharp, and comfortable.

It was a little clumsy to clean.

The Lamson Pizza Rocker is a sturdily-built pizza cutter with a sharp, single-beveled, half-moon-shaped blade. The wooden handles that run parallel to the blade let us apply extra pressure, when needed, without feeling clumsy or unsafe. The Lamson easily cut through thin-crust flatbread but required a couple of strokes to cut through a thick-crust pie cleanly.

With the repetitive cutting necessary for a thick-crust pizza, one might expect it to crush or pull the toppings, but other than a bit of cheese adhering to the blade, this cutter sliced the pies cleanly. There were few places for food particles to stick and hide, so cleaning was easy-ish. We found the size, shape, and positioning of the two handles made the Lamson a little challenging to grasp in one hand while washing with the other.

Material: Stainless steel, wood, and brass | Cleaning: Hand wash

These scissors are easy to use and safe on nonstick pans.

The same spatula that keeps non-stick pans safe also gets in the way at times.

“Scissors” may not be the correct term for this pair from Dreamfarm. They’re more like garden shears in that they’re spring-loaded and you press the top half against your palm and compress your hand towards the finger grip. But that’s semantics and takes away from the fact that they’re very comfortable to use. Moving on from the handle, the bottom blade has a plastic spatula mounted on its lower side, which slides across the cutting board or nonstick pan and minimizes chances for damage to either. In terms of cutting, these scissors glided through the pizzas with minimal effort. The spatula restricted motion at times, but that wasn’t a big deal. We cleaned these scissors quickly with some soap and water, but they are also dishwasher-safe.

Material: Plastic and stainless steel | Cleaning: Dishwasher safe.

This compact cutter is easy to use, clean, and store, and despite its size, it cut cleanly through pizzas on the first pass.

The cutter could require extra effort for thick crust edges, and the housing could retain trapped food if not cleaned well.

The Joseph Joseph Disc is literally a disk. Instead of using a handle, you operate the disk by holding a silicone blade guard while the blade cuts through the pizza. By having your hand apply pressure directly above the blade, the force needed to cut through the crust is minimized. We were impressed by how little extra force it required. When not in use, the blade guard has a semi-circle attachment that you can flip over the blade to keep it covered , and it’s so compact it will fit in almost any drawer.

The Disc cut cleanly through cheese, crust, and toppings, and nothing stuck to the blade. It also left no noticeable marks on the cutting board. Cleaning was easy, as the blade releases from the housing for a quick wash, and it’s also dishwasher safe.

Material: Plastic, stainless steel, silicone | Cleaning: Dishwasher safe

We’ve rated 27 pizza cutters through multiple rounds of testing. In past years, our editors tested the cutters at home. In this round, we brought the pizza cutters into our testing lab and performed similar tests when rating them. We tried each cutter on a thin, soft crust Neapolitan-style pie and a frozen, loaded “supreme” pizza to examine how each cutter responded to different crust styles and amounts of toppings. What were we looking for?

Food & Wine / Nick Simpson

You may prefer one type of pizza cutter’s style: I’m a fan of rocking cutters because I can cut cleaner and faster with them, but I’m also comfortable using long-bladed knives. Consider a roller cutter if you don’t feel at ease with the bulk and heft of a rocking cutter. From there, consider what’s comfortable in your hand. The traditional roller cutters have an extended handle; I recommend holding them at a 90-degree angle to the pizza.

For an alternative, consider a palm-held model, like the Joseph Joseph Disc we tested. But be aware that the palm-held models are only effective to the depth of the blade guard before they start plowing the toppings off of your pizza and, therefore, best suited for thin-crust pies. You may also like the idea of "pizza scissors" to slice through crust.

Food & Wine / Nick Simpson

Base your size considerations on the thickness of your crust and how comfortable the pizza cutter feels. In a best-case scenario with wheeled cutters, the maximum depth they can reach is half the diameter of the cutting wheel. The blade and handle typically connect at the center of the wheel, so there are arms and hardware that will snag your toppings to deal with. Palm-held cutters usually have an even shallower depth because of their blade guards. Rocking cutters don’t suffer from this limitation, but they are bulky and clumsy to store in a drawer or cabinet. They’re also big, sharp blades to move around your kitchen and must be held one-handed while you clean them.

Food & Wine / Nick Simpson

Some pizza cutters feel floppy and wobbly from the onset. Those qualities don’t speak well to the longevity of your cutter. Look for a solid construction and, preferably, a rivet versus a screw holding the blade to the handle. Screws will work themselves loose over time and can fall out. For rocking cutters, look for riveted or roll-top handles. A roll-top handle is one where the blade and handle are a single sheet of metal that curls over itself to form a gripping surface. In all cases, look for a medium-thick blade as an indicator of sharpness and how easily you can re-sharpen it when it dulls.

Food & Wine / Nick Simpson

What will you cut your pizza on? A wooden cutting board is softer and easier on the blade but more prone to gouging. A cutter requiring little pressure, like a wheel cutter, is the best bet in this case unless you want to sand the cut marks out of your board regularly. Plastic cutting boards are a bit harder and can take pressure while you cut. You could use either a rocking cutter or a wheel cutter in this scenario.

Food & Wine / Nick Simpson

You can sharpen your pizza cutter on a sharpening stone like a knife. This method is much easier with a rocking cutter, as you’re dealing with a fixed blade. You’ll need to rotate a round cutter’s blade to ensure you sharpen all parts of the cutter. Make sure you match the bevel and only sharpen one side for a single-bevel blade. Alternatives to a whetstone are a puck sharpener that you move against the blade rather than the blade against the stone or a belt grinder. You can also touch up your cutter’s blade between uses with a honing steel.

Very few things are impossible. Using a pizza cutter on a pizza stone, baking sheet, or other hard surface is not among them. There are, however, bad ideas. Using a pizza cutter on a pizza stone or hard surface will quickly dull your blade and potentially damage your stone. Moving the pizza to a cutting board or even a cardboard box that won’t damage your cutter or stone is a much better plan.

Boska Pizza and Cheese Knife ($66 at Amazon)

This single-bevel knife works great for pizza and blocks of cheese with its offset handle and large blade. It has offset handles that allow you to reposition the knife to accommodate your dominant and less dominant hands and is comfortable in either direction. Because of the wooden handles, it’s not dishwasher safe, and there’s no guard for the substantial blade, which could cause safety issues in a crowded drawer.

Cuisinart Alfrescamore Quick Cut Pizza Cutter ($15 at Amazon)

The Alfrescamore performed well in every area: design, performance, and ease of use, except cleaning. The blade was fine, but the handle trapped bits of food and lint while washing it.

Cuisinart Pizza Cutter with Barrel Handle ($11 at Amazon)

This cutter from Cuisinart is straightforward and affordable, with a plastic-wrapped grip and thumb guard for safety. There’s no blade guard, and while it’s a perfectly serviceable pizza cutter, there’s nothing that really stands out about it.

Food & Wine / Nick Simpson

Zyliss Pizza Wheel ($16 at Amazon)

The Zyliss Pizza Wheel has a palm-held design with a plastic cover over the top of the wheel. While the cover provides control and safety, it also caught a lot of food particles that took some ingenuity to remove before putting it in the dishwasher.

Dexter-Russell Sani-Safe Pizza Cutter ($34 at Amazon)

There was nothing really wrong with the Dexter-Russel cutter, but it didn’t quite perform as well in slicing pizzas and wasn’t quite as comfortable as other wheels.

Checkered Chef Pizza Cutter ($20 at Amazon)

The Checkered Chef cutter is a clean, rocking design made from a single piece of stainless steel that curls over itself to form a handle. It’s sharp and easy to clean, but it took multiple passes and more pressure than we’d like to cut either thick or thin-crust pizzas.

When testing this many pizza cutters, not all of them could make our list of recommendations. Since the design and construction count so significantly in our ratings, the Figmint Stainless Steel Pizza Cutter fell short, with a wobbly cutting wheel that presented safety concerns. The Kitchy Pizza Cutter Wheel is a palm-held cutter that performs best on thin-crust pizza, as the blade guard catches the toppings on thick-crust or rising-crust frozen pizzas, dragging the toppings and providing an opportunity for detailed cleaning. The Williams Sonoma Olivewood Pizza Chopper was comfortable and easy on the eyes, but its dull rocking blade needed multiple attempts to cut through every pizza we tested it on.

Greg Baker is an award-winning chef, restaurateur, and food writer with four decades of experience in the food industry. His written work appears in Food & Wine, Tasting Table, Serious Eats, and other publications.