How to Open a Coconut With a Knife

A lot of people do not think it is actually possible to open a coconut with a knife, but it absolutely is. Coconuts (especially the mature ones) look tough, and they are, but with the right knife (preferably a Japanese knife) and the correct tactical approach, you can absolutely open one at home. 

The key is knowing whether you’ve got a brown mature coconut or a green young coconut, because the method changes depending on which one you’re holding.

Let’s break it down step by step.

Can You Open a Coconut With a Knife?

To open a coconut with a knife, you need to get three things right: 

1. A knife with a blade that is thick enough to break the husk. 
2. Another smaller knife for boring through the “eyes” of the coconut.
3. An accurate assessment of the level of toughness and maturity of the coconut you are dealing with. 

When you have the right coconut cutting knife, you can proceed to employ different strategies for opening the coconut depending on whether it is a green coconut  (fresh, immature) or a brown coconut (mature, harder). 

1. How to Open Brown (Mature) Coconuts With a Knife

Brown coconuts (the more mature ones with hairy, rock-hard shells) are harder to open with a knife. To open them, you need a high-quality cleaver knife or a butcher’s knife, and a bit of strategy. 

Follow these three steps to open a brown coconut with a knife:

Step 1: Drain the Water Out Through the Eyes

• Find the three “eyes” at the top of the shell. One will be noticeably softer.
• Puncture it with a paring knife, and drain the water out.

Step 2: Crack the shell. 

• Hold the coconut firmly or (preferably)  place it on a towel. 
• Using the back of your heavy knife, give it firm whacks around the equator ( the middle of its bulge) while rotating it. 
• After a few hits, it should split open.

Step 3: Extract the flesh from the Shell 

Wedge a butter knife or spoon between the shell and the meat to pry pieces out. If the shell remains stubborn, bake the halves at 350°F (175°C) for 10 minutes to loosen the flesh.

Inside you’ll find crunchy, dense white meat: perfect for grating, cooking, or blending into coconut milk.

2. How to Open Green (Young) Coconuts

Green coconuts are larger, with thicker husks, but, compared to brown coconuts, they are easier to open with a knife. In fact, street vendors are famous for chopping open green coconuts in one swift motion.

Follow these steps to open a green coconut with a knife:

1. First, trim the husk. Place the coconut on its side and chop down at the top with your knife. A cleaver knife should be perfect for shaving away the husk until you form a cone shape.
2. Then, chop off the cap. Now, stand the coconut upright, and with a strong, controlled swing, chop off the tip of the cone. You can pry up the little cap with your knife to create an opening.
3. Drink or serve. Insert a straw or pour the water into a glass, depending on how and to whom you intend to serve it.
4. Scoop the flesh. When the water is finished, split it open with a few firm chops. The inside has soft, jelly-like flesh you can spoon out and eat.

Inside, you’ll get refreshing coconut water and tender flesh, which is great for smoothies or desserts.

How to Choose the Right Coconut Cutting Knife

The most popular knives for cutting coconut are cleaver knives, butcher's knives, and (sometimes) chef’s knives. Which of them you choose depends on the level of maturity (and toughness) of the coconut you are cutting.

• If the coconut is brown and mature, use a meat cleaver or a butcher knife. Make sure the blade is thick enough that you can use the back of the blade to crack the coconut open.
• To open brown coconuts, you also need a pairing knife. This will be used to pierce the eyes so you can drain out the coconut water before actually breaking open.
• If the coconut is greener and less mature, use a cleaver knife or even a sturdy chef’s knife. Since green coconuts are softer, you need a blade that is sharp enough to chop through the fibrous husk.

How to Open Coconuts With  a Knife: Brown vs. Green Coconuts

Cut Your Coconuts With The Best Coconut Cutting Knives From Kyoku

1. 10" Bullnose Butcher Knife 

Kyoku's 10" bullnose butcher knife from Samurai Series is expertly crafted with Japanese high carbon steel for superior performance and durability. It has a rounded tip and is the ideal knife for effortlessly handling large chunks of meat with precision and control. 

2. 7" Cleaver Knife VG10 Damascus Steel Silver-ion Coating 

Kyoku’s 7-inch Cleaver Knife is made of cryogenically-treated VG-10 steel core with 66-layer Damascus cladding (58-60 HRC). Its primary use is for cutting through thick meat and bones.

The cleaver's weight and sturdy blade make it ideal for breaking down large cuts of meat, chopping through ribs, or cutting through poultry bones.

3. 10" Brisket Butcher Knife VG10 Damascus Steel Silver-ion Coating

The 10" Scimitar knife is a perfect fusion of tradition and technology. It is manufactured with Japanese VG-10 stainless steel to ensure outstanding durability. 

Thanks to its scalpel-like edge and a 56-58 HRC Japanese VG-10 blade, this Cimitar knife can easily cut hams, roasts, and poultries with minimal resistance.  Enjoy this perfect breaking knife for your coconuts

Is It Really Possible to Cut a Coconut with a Knife?

Yes! A machete remains the most common way to open a coconut, but in the absence of a machete, a solid cleaver or butcher’s knife will do the job. With a little patience, opening a coconut at home is totally doable. 

However, if you open brown coconuts regularly, it is advisable to get a machete. While most meat cleavers would do the job once in a while, consistently using them for opening hard coconuts could result in unpredictable consequences in the long run. 

Take it slow the first time, use a towel for stability, and keep your fingers clear of the blade. Before you know it, you’ll be sipping coconut water or snacking on fresh meat like a pro.