Top Kitchen Knives Rating

Despite the popularity of sets of kitchen knives, most of the work is usually done using only one, maximum two. When buying, you need to focus on the type of material, quality and other features of the product. There are models that occupy a leading position in the ranking, they should pay attention first.

The best kitchen steel knives for the kitchen are not only beautiful, but also comfortable. When choosing a professional model or appliance for the house, you should rely on both the manufacturer and the type of steel used.

• Crucible. Made of steel CPM-S90V. It has a unique corrosion resistance. This knife is very quickly sharpened, perfectly holds the edge. On the market it is not often.

• Viking 940-1. It is made from steel of the same type. It is characterized by increased wear resistance. The percentage of carbon in the metal is very high, but the secret lies not in this, but in the high content of vanadium. In this brand it is almost 3 times more than in Elmax. These knives are expensive, but they are worth their price.

• Benchmade 581. It is made from steel M390. The knife was the result of the merger of the Austrian Bohler and Swedish Uddeholm. A special powder is applied to the surface, which guarantees excellent corrosion resistance and provides the necessary hardness. The composition contains metals such as chromium, molybdenum, vanadium and tungsten, which increase the resistance of the edges to bending. Steel can be polished to such an extent that the knife turns into a mirror.

• Zdp-189 Hitachi. Knives made of special steel, which contains a large amount of carbon. The hardness level is 64 HRC, although some manufacturers show a figure of 66 HRC. There may be problems with sharpening, despite the fact that the edges are held well and retain their shape. With a chromium content of about 20%, one would expect the knife to be corrosion-insensitive, but this is not entirely true.

• M390 Bohler. Will delight steel blade from material CPM-20CV. A good knife, which is characterized by high strength, resistance to the formation of corrosion.

• European Uddeholm. It is made of steel with a large amount of carbon. The product was introduced by Elmax, which supplies high-chromium molybdenum alloy steel products with extremely high wear resistance to the market. One of the advantages is that even after long years of use, corrosion does not form on the surface of the kitchen knife. The product remains sharp for a long time, ideal for professionals. These knives do not require regular sharpening, because they hold the edge perfectly.

Ceramic products not so long ago began to conquer the hearts of cooks, and all because this material copes with the task. More and more firms offering high-quality knives appear on the market. There are worthy representatives of Russian production for professionals, among which there are quite a few low-end models, and foreign sets for amateurs.

It is possible to distinguish ceramic products intended for domestic and professional use, not only by cost, but also by the quality of the material, the need for sharpening. Among the manufacturers who make decent models that have already won the attention of the consumer, we can single out the following brands.

A brand that presents to the consumer a whole set of knives. The kit, in addition to the professional appliance for the chef, includes knives:

• for pizza;
• for cheese;
• for bread;
• cutting;
• for cleaning vegetables.

Of the benefits:

• each knife is sharpened with quality;
• the design provides ergonomic handles, so the hands do not get tired, even when you have to cook a lot of food;
• the surface of the handle does not slip - even if the hand is wet, the grip remains firm.
• each knife is color coded;
• The kit includes a magnetic holder on which you can easily store products;
• sharpener included in set.

Among the shortcomings, there are only two subjective remarks:

• knives are very sharp, you need to work very carefully;
• Not everyone likes this design.

The name Cuisinart should be familiar to anyone who has ever bought kitchen appliances, as the brand offers some of the best products. There is in their assortment a set of 12 ceramic knives that are highly resistant to rust.

Of the benefits:

• products have sharp blades that allow you to quickly cut soft flesh;
• the ergonomic handle is comfortable and relieves pressure on your hands;
• blade guards make the knives safer;
• The set has everything you need for cooking different dishes.

Disadvantages:

• the color coat of the knives wears out after a while;
• blades become dull quickly if used frequently.

This set of ceramic knives contains four knives (3 ", 4", 5 "and 6"), which are included with an emphasis on versatility. Each product has a sharp blade coated with zirconium oxide. The composition is resistant to rust and bacteria.

These knives are also among the easiest when compared with models from other manufacturers. They can be used for cooking various types of food.

Products have a comfortable ergonomic handle.

Of the benefits:

• ideal for those cooks who do not want to spend time on additional sharpening;
• blades are resistant to bacteria and will not contaminate food;
• special handle design provides complete protection for your fingers from cuts;
• the knife holder is stylish and thoughtful - each knife fits perfectly into the slot;
• A pair of stainless steel shears is included.

Among the shortcomings is the need to provide the product with appropriate care.

All knives in the set are equipped with a black handle and high-quality blades. No matter who takes the product in hand - a beginner or a chef, everyone can appreciate its advantages. Knife for cleaning vegetables suitable for cutting fruit.

Benefits:

• possess the ergonomic handle;
• all knives are universal;
• Ceramic knives, if properly stored, are more durable than steel ones.

Disadvantages:

• These knives cannot self-clean, so you have to wash them by hand;
• Additionally, you need to purchase a storage rack.

Blades for many years retain their sharpness. Devices are universal. Knives easily cut meat, fruits, vegetables. The set is equipped with light ergonomic handles, so they are easy to use.

Benefits:

• extremely sharp blades;
• ceramic blades do not collect bacteria on themselves;
• small weight of products;
• devices are well balanced.

Among the shortcomings can be identified only too bold design and excessive sharpness. Cutting is very simple, so work in the kitchen should be careful.

Titanium knives are no less popular than ceramic ones. They are of high quality, most models are universal. Professional chefs prefer to choose brands that are in demand in the world for work, since their quality and reliability have been proven more than once. The ranking of the standing products includes the following sets.

• Clauss 18417. The knife with a titanium blade is first in its class. It has reduced weight, can be washed in the dishwasher. The material is highly resistant to corrosion. The manufacturer has paid special attention to the dimensions of the product, so the knife has an ideal design.

• High quality. It is characterized by unsurpassed quality. This is a set of 6 knives made of titanium stainless steel. Comes with a magnetic holder for ease of use. Can be hung above the stove or work area for easy access. Knives easily cope with meat, vegetables. The ergonomic handle allows you to use the product to a novice chef.

• Hampton Forge. A standing set of 10 items. The model has an original design, each knife has sharp blades and an ergonomic handle. The knives have special cut-off fuses.

• Chef's Star: Excellent set from leading home appliance manufacturer Chef f s Star saves time and energy when cooking. Includes 6 products and a special unit for their storage. The handles are slip resistant and ergonomic, so the cook feels comfortable while working.

• SiliSlick. It has a special titanium coating. Knives are easy to work, they are perfectly balanced, thereby reducing the load on the brush. Even after repeated use, sharpening is not required soon.

People who only comprehend the culinary art, sometimes do not know how to choose a quality knife, so that they feel comfortable working and the product itself meets the necessary requirements. Before buying a kitchen knife, it is important to take into account the following factors:

• the type and type of knife, taking into account the dishes to be cooked;
• the size of the product, so that you can use it without additional load on the hand;
• the material from which the blade is to be made;
• how much money the chef is willing to pay for a good knife.

The quality and price of a kitchen knife are currently determined by:

• steel quality;
• the method of turning steel into a blade and hardening;
• how sharp the blade is and how long it maintains its sharpness;
• how often you need to sharpen a knife;
• the balance between the blade and the handle;
• quality handle.

If you want a multipurpose knife - Gyuto (Chef's knife) or Bunka is an excellent choice. If the cook prefers a shorter blade type, then the knives Santoku fit perfectly. Good models are "Nakiri" and "Usuba". For processing large pieces of meat and fish should use products Yanagiba, Sujihiki and the wider Gyuto.

In the process of simple cutting without the use of force, sharpness is key to kitchen knives. Such products are usually thinner and more sensitive, and therefore cannot be used when performing complex tasks, such as cutting bones, cutting fish (filleting) or opening a coconut.

Most modern kitchen knives made of stainless steel do not retain the desired sharpness for a long time, because the blades are not hardened or not processed using steel hardening methods. HRC or Rockwell scale is currently the best way to determine steel hardness. 56 HRC is the lowest hardness level. Such a product is not only blunted soon, but it is not so easy to sharpen it.

Kitchen knives marked “stainless” have a very high chromium content (Cr) and a low carbon content (C), and therefore are not a good choice for professional use, but are suitable for home use.

If you need a better product, then you should choose a knife that has a blade with a lower level of chromium and the addition of vanadium or molybdenum, which has been hardened to at least 56 HRC.

If it is impossible to find data on the type, quality and hardness of steel when buying a knife, then it is usually stainless steel with a high chromium content and too low carbon content.

Steel with a high carbon content (C> 0.8%) remains sharp for a longer period of time, its sharpening is easier, but a patina appears on the blade, because the composition does not contain the required amount of chromium. Stainless steel with a high content of carbon and chromium (Cr> 10%) remains sharp for a long period of time, but it is a little more difficult to grind.

Blades of rolled steel kitchen knives are made of two or more different types of steel. Usually, the core is made of very hard, high-quality material, which is covered with a layer of softer, stainless steel.

The advantage of such products is that thanks to the hard core, they remain sharp for a very long period of time, and thanks to the softer outer layer they are easier to sharpen. Softer outer layers protect the core from external factors. In the case of rust, which usually appears on the tip of the blade, you can easily grind off this area.

Kitchen knives that have different types of steel have a special look. Their bent layers look like growth rings, this pattern is called “damask”. Damascus patterns make each knife unique, but do not add improved blade characteristics.

A classic German or French kitchen knife is ground on both sides of the blade, usually at the same angle of about 20-30 degrees. This type of inventory has a not too sensitive edge and is suitable for both left-handers and right-handers.

Japanese products such as Gyuto, Santoku are sharpened at a smaller angle, between 12 and 18 degreesand very often the center of the edge shifts slightly to the left or right (for example, in a 70/30 ratio). This species is much sharper, but at the same time much more sensitive to shocks, chips or rough use. Moving the center of the edge to one side makes the knife suitable for use by left-handers or right-handers.

Traditional Japanese knives are ground exclusively on one side. A long flat bevel is made about 12 degrees on the one hand, on the other there is a slightly concave surface.

The average cost of a knife 18 cm long with a simple handle and a blade of decent steel begins with about 3,000 rubles. A longer blade includes more steel, and accordingly, an increase in cost.

Sophisticated and balanced pen adds a few hundred rubles to the cost.Hand-forged kitchen knives of laminated steel with well-developed handles from well-known manufacturers can cost several tens of thousands of rubles.

How to choose a good kitchen knife, see below.