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A kitchen knife is a real help. And a good assis­tant should meet the main char­ac­ter­is­tics: be light, high-qual­i­ty, sharp — ide­al­ly, cut not only paper, but even hair. Kom­so­mol­skaya Prav­da stud­ied the best kitchen knives that are avail­able in stores in 2022 and tells all about choos­ing a gas­tro­nom­ic assis­tant.

Editor’s Choice

Samura Harakiri SHR-0021

It would even be strange if, in such a prod­uct as the best kitchen knives, the busi­ness did not exploit the theme of Japan­ese war­riors in the title. The mod­el “Harakiri” is com­pact, belongs to the class of uni­ver­sal. That is, they can quick­ly chop veg­eta­bles into a sal­ad, cut off sausage, cheese, and with dex­ter­i­ty, even spread but­ter on bread. Sur­pris­ing­ly, this is a Russ­ian com­pa­ny that start­ed out in col­lab­o­ra­tion with Japan­ese com­pa­nies, and now does every­thing itself. Knives are sharp­ened by hand on wet stones. The mod­el is avail­able with a black or gray han­dle. Steel Japan­ese, resis­tant to cor­ro­sion, brand AUS‑8. The blade has a two-sided sharp­en­ing. Sold sep­a­rate­ly or as part of large sets that com­bine dif­fer­ent types of kitchen knives of this brand.

Characteristics

Blade	steel 12 cm
Han­dle	plas­tic
total length	23 cm

Pros and cons

Light weight

Thin steel, bends with care­less move­ment

Top 8 rating according to KP

1. Tojiro Western knife F‑312

How much does the best kitchen knife cost? The ques­tion is rather rhetor­i­cal. We show a good mod­el, but the price bites. Let’s see what we pay for. Mod­els of this form are called chief. This is the main tool of any self-respect­ing cook. This one will take any­thing: cut a soft toma­to with­out crush­ing it, dis­sect a fish, not stum­ble on hard gin­ger, or process a chick­en. Rough­ly speak­ing, this is the same uni­ver­sal knife, but it dif­fers in size. Remem­ber we talked about the Rock­well hard­ness scale? Here he has almost the max­i­mum indi­ca­tor for a kitchen knife of 61. If you look at the blade, you will see that the blade, as it were, con­sists of two plates. The upper is thick­er — respon­si­ble for strength. The thinnest sharp­en­ing goes to the bot­tom. The han­dle here, like most pre­mi­um prod­ucts, is made of wood.

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Characteristics

Pros and cons

2. TRAMONTINA Professional master sirloin

The knives of this Brazil­ian com­pa­ny are in almost many kitchens. They are dis­tin­guished by a record assort­ment of all kinds of blades. Only on the web­site of the Russ­ian dis­trib­u­tor for 250 blades. Frankly, they are not amaz­ing qual­i­ty. They do not break, unless, of course, you specif­i­cal­ly do not apply effort to this. But they get dull quick­ly, the steel is thin, the tip walks when work­ing with com­plex com­po­nents. In our review of the best kitchen knives of 2022, we have includ­ed a rare exam­ple of a fil­let knife. To fea­ture in a nar­row blade, which also decreas­es towards the tip. This design is nec­es­sary for the speed of sep­a­ra­tion of the fil­let from the main car­cass. Suit­able not only for meat, but also for cut­ting fish. They are also con­sid­ered handy tools for mak­ing sushi and rolls.

Characteristics

Pros and cons

3. Nadoba Keiko

The first thing we want to praise this sam­ple is the appear­ance. The price is ridicu­lous, but it looks styl­ish. This kitchen knife is made of stain­less steel, which, how­ev­er, will not sur­prise any­one in 2022. In the han­dle, this met­al is com­bined with plas­tic. By the way, the fac­to­ry where var­i­ous items for the kitchen are pro­duced is Czech. Pro­vides a five-year war­ran­ty on its prod­ucts. Despite the demo­c­ra­t­ic pric­ing pol­i­cy, the com­pa­ny did not save on the form and added stiff­en­ers to the blade. With them, the blade becomes more sta­ble. How­ev­er, you should not delude your­self. Judg­ing by cus­tomer reviews, the knife becomes dull very quick­ly. Fac­to­ry enough lit­er­al­ly for the first month. It’s a shame to give such a knife to the work­shop, because the work of the mas­ter can come out even more expen­sive. It remains to buy a good sharp­en­er and go through the blade on your own once a month.

Characteristics

Pros and cons

4. VICTORINOX Swiss classic for breakfast

Very bud­get option with ribbed sharp­en­ing. By the way, it is cor­rect to call it ser­rat­ed. The man­u­fac­tur­er posi­tions its prod­uct as a break­fast knife — cheese, bread, sausage and sliced ​​​​toma­toes. This shape real­ly cuts through any peel well and goes no fur­ther smooth­ly over the pulp. On the Rock­well scale, this blade has a score above 55, which is a high lev­el. The weak­est and worst part of this prod­uct is the han­dle. The cheap­est plas­tic, which is also paint­ed in tox­ic col­ors. Such a coun­try option. The mate­r­i­al is eas­i­ly dam­aged and sits very uncom­fort­able in the hand. It’s impos­si­ble to cook for a long time. How­ev­er, the man­u­fac­tur­er does not call. In con­clu­sion, let’s go back to the shape of the blade. The sharp­en­ing here is excel­lent, thanks to the spe­cial shape, the device remains sharp for many years. This is a fea­ture of ser­rat­ed knives.

Characteristics

Pros and cons

5. Kanetsugu Chef’s Special Offer

Anoth­er pre­mi­um chef in our rank­ing of the best kitchen knives of 2022. Recall that this is a uni­ver­sal tool that is suit­able for cook­ing all dish­es. Unless it is incon­ve­nient for them to do bread and some small work, but such a knife does not have to be able to do this. Japan­ese com­pa­ny. The bal­ance is ver­i­fied almost like a jew­el­er — the total weight of the instru­ment is about 200 grams. Notice the part of the blade that pro­trudes for­ward after the end of the han­dle. This is a kind of pro­tec­tive mech­a­nism, so that if the fin­ger sud­den­ly slips, it does not catch on the tip. We must admit that here this design is not entire­ly suc­cess­ful. Even the more bud­get mod­els in our rank­ing put more vol­ume restric­tions and they work much bet­ter. How­ev­er, not so often the hand slips off the han­dle. Steel grade AUS‑8, hard­ened on a strength scale up to 56–57 — an excel­lent, but not a record fig­ure. There are addi­tion­al lin­ings on the blade, called stiff­en­ers. Sep­a­rate­ly, buy­ers in the reviews high­light a nice pen. It is made from rose­wood.

Characteristics

Pros and cons

6. FUJI CUTLERY Julia Vysotskaya professional universal

In the name of this kitchen knife we ​​meet the name of the pop­u­lar TV pre­sen­ter of cook­ing shows Yulia Vysot­skaya. This is mar­ket­ing and noth­ing else. The TV per­son­al­i­ty has noth­ing to do with the cre­ation of the blade. This mod­el is uni­ver­sal, that is, the aver­age for all char­ac­ter­is­tics. The met­al from which the blade is cast is wor­thy of atten­tion. The steel was alloyed with cobalt to increase its strength. The blade con­sists of three lay­ers. Made in Japan. The han­dle is not just plas­tic, wood-poly­mer com­pos­ite. It is more pleas­ant to the touch and has high dura­bil­i­ty. With such a ver­sa­tile knife, you can cut greens, veg­eta­bles, fruits, roll chick­en and clean the meat of the film and veins, or butch­er fish. Those like him are some­times called root­ed knives — from the word root crops.

Characteristics

Pros and cons

7. BergHOFF CooknCo Cleaner

Inex­pen­sive, but well-thought-out mod­el of a knife for peel­ing veg­eta­bles, fruits and small culi­nary works. Con­ve­nience is achieved due to the record length ratio of the han­dle and blade in favor of the for­mer. The blade is made of stain­less steel. The man­u­fac­tur­er refers to this kitchen knife as being forged — each is made from a piece of a sol­id piece of high-car­bon steel. The top edge is sharp­ened to a min­i­mum, but the blade increas­es towards the han­dle. This is con­ve­nient to use not only for clean­ing, but also for dec­o­rat­ing dish­es — carv­ing. Note that the com­pa­ny also has more expen­sive options for this type of kitchen knife, but we set­tled on a bud­get mod­el, because we con­sid­er it the best. Buy­ers note sharp sharp­en­ing out of the box.

Characteristics

Pros and cons

8. Fissman Tanto kuro deli

Round­ing out the top ten kitchen knives of 2022 is a sam­ple in black. It looks for­mi­da­ble, if you are pas­sion­ate about the design of small things in the kitchen, then con­sid­er whether this mod­ernist blade will fit into the inte­ri­or. In fact, the paint is not only for dec­o­ra­tion — it is an anti-stick coat­ing. Note that there are two ver­sions of this knife — with blades of 16 and 20 cen­time­ters. The first one is a lit­tle cheap­er. The mod­el belongs to the class of gas­tro­nom­ic. These are con­ve­nient for cut­ting but­ter, sausage, cheese, fish or meat fil­lets. This is not very con­ve­nient for cut­ting veg­eta­bles. To talk about the cons, you have to return to its col­or again. Care­less sharp­en­ing will peel off the coat­ing. This will not only spoil the appear­ance, but will also become a cat­a­lyst for fur­ther destruc­tion of the var­nish. So think care­ful­ly about your pur­chase. Still, com­pared to oth­er bud­get knives, the price of this is high­er.

Characteristics

Pros and cons

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Look at old knives

Before buy­ing, inspect your fleet of old knives. Think about what you liked about the mod­el and what were the com­plaints. Focus on the han­dle, weight, ease of use and how often you have to sharp­en. After such an analy­sis, it will be eas­i­er for you to choose a new tool.

steel or ceramic

Knives made of steel and alloys are best suit­ed for home use. In addi­tion, they are most of all on the shelves. Scrupu­lous care is not required: you can wash and put in the dish­wash­er with the rest of the uten­sils. The main thing is to wipe dry after that. The speed with which they will blunt depends on the qual­i­ty and grade of steel. But sharp­en­ing them is easy.

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Take a clos­er look at high car­bon steel kitchen knives. Their blade does not dull for a long time, they cut per­fect­ly, thanks to their hard­ness. Their main dis­ad­van­tage is their brit­tle­ness com­pared to oth­er met­als. Such a knife can rust and react to acid. In addi­tion, only a mas­ter can sharp­en a blade.

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The sec­ond pop­u­lar type of knives is ceram­ic. They are lighter, so the cook is less tired. They do not require spe­cial care. Due to their coat­ing, they are con­sid­ered more hygien­ic. But they can­not be called strong: when cut­ting a bone, it can break. They remain sharp for a long time, but it is bet­ter to take them to the mas­ter for sharp­en­ing.

Blade Requirements

The best exam­ples of kitchen knives have a smooth blade. High qual­i­ty stain­less steel blades look like a mir­ror. When buy­ing, inspect the tool: notch­es, scratch­es, chips and stains should not be present. If the man­u­fac­tur­er indi­cates on the pack­ag­ing that it is made of forged steel, this is a plus. These blades are stronger and stay sharp longer. The best blades are per­fect­ly bal­anced — they don’t pull, don’t bend, and aren’t too thick.

Sock­ets Legrand Vale­na Life When choos­ing a kitchen knife, there is a uni­ver­sal advice: com­pare the palm and the blade. If the blade is sig­nif­i­cant­ly larg­er, then it will be incon­ve­nient to work. The larg­er the hand, the larg­er the knife it can han­dle.

An impor­tant nuance is the fas­ten­ing of the blade to the han­dle. It should not just be insert­ed into the han­dle, but ide­al­ly run along the entire length. The riv­ets are pol­ished, do not stick out and sit tight­ly in the grooves. The least pre­ferred option for a plas­tic han­dle with­out riv­ets.

Sharpening out of the box

When buy­ing, inspect the cut­ting sur­face. It must be per­fect­ly flat. Notch­es, dents and chips mean that the knife is poor­ly sharp­ened and will quick­ly become unus­able. The line of the point should con­tin­u­ous­ly shine along the entire length. The clas­sic dou­ble-sided sharp­en­ing is con­sid­ered the best.

What should be the handle

Take the knife in your hand. How does he lie — com­fort­able, noth­ing sticks? Then do a visu­al inspec­tion. Here the cri­te­ria are the same as in oth­er nuances of choos­ing a kitchen knife. Chips, scratch­es and traces of weld­ing — by. The han­dle should not be slip­pery so as not to jump out of a wet palm. More expen­sive knife mod­els often have wood­en han­dles. The prod­uct must be well processed, oth­er­wise it will quick­ly dry out and lose its appear­ance. The part of the han­dle that is adja­cent to the blade should ide­al­ly have a “heel”. This is a stop that will not allow the fin­gers to jump off the point in case of an awk­ward move­ment.

Male and female kitchen knife

For ladies, our expert rec­om­mends a uni­ver­sal kitchen knife. Pro­fes­sion­als call them “kitchens”. The length of such prod­ucts does not exceed 20 cen­time­ters. This is the most opti­mal and bal­anced option at the junc­tion of a chef and a slicer (knife for thin cut­ting). Men are advised to take a stain­less steel chef’s knife. The length of the blade is about 25 cen­time­ters.

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