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Pro­fes­sion­al chefs have a mys­ti­cal, almost reli­gious atti­tude towards their knives. They are will­ing to pay any price for a chef’s knife with the qual­i­ties of a samu­rai katana. For home cook­ing, such an acces­so­ry is not nec­es­sary, but a good inex­pen­sive knife dra­mat­i­cal­ly increas­es the qual­i­ty of food and the joy of cook­ing it. The edi­tors of the KP have researched offers on the mar­ket for inex­pen­sive kitchen knives and invites read­ers to get acquaint­ed with our find­ings.

The main cri­te­ri­on for choos­ing a kitchen knife is the qual­i­ty of its blade, the abil­i­ty to stay sharp for a long time, and the ergonom­ics of the han­dle. The famous Japan­ese knives serve as a bench­mark, but they can­not be cheap by def­i­n­i­tion. The same arti­cle presents mod­els from dif­fer­ent man­u­fac­tur­ers worth up to 1000 rubles.

Editor’s Choice

Santoku Nadoba Keiko, 12.5 cm

The main kitchen knife of the “san­toku” type is an ana­logue of the Euro­pean chef’s knife for home cook­ing. The high qual­i­ty stain­less steel blade has air pock­ets above the cut­ting edge in the form of holes or notch­es. They pre­vent food from stick­ing when cut­ting. Round black plas­tic han­dle with stain­less steel bol­ster.

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The instru­ment has a pro­nounced Japan­ese design, strict and con­cise. Made in the Czech Repub­lic. But the qual­i­ty is quite Japan­ese.

Technical specifications

Blade length	125 mm
Knife length with han­dle	235 mm
The weight	50 g

Pros and cons

When cut­ting, the prod­ucts do not stick to the blade, keeps sharp­en­ing for a long time

Holes or recess­es in the blade must be thor­ough­ly washed.

Top 10 cheap kitchen knives in 2022 according to KP

We rec­om­mend that you pay atten­tion to the fol­low­ing kitchen knives with the best val­ue for mon­ey.

1. QXF, R‑5128

The util­i­ty knife is made of 50Cr15MoV stain­less steel with a hard­ness of 56–58 HRC, aka “Rock­well hard­ness”. The tech­nique for mea­sur­ing hard­ness is that the blade is struck with a cer­tain force with a dia­mond point, and then the depth of the recess is mea­sured. The deep­er it is, the less hard­ness. There are hard­ness tables for dif­fer­ent mate­ri­als.

Sharp­en­ing is dou­ble-sided, Euro­pean. The blade is inte­gral with a han­dle made of sta­bi­lized kap­pa (a growth on the trunk of some wood species). The blade is pol­ished. The han­dle is beau­ti­ful, the pat­tern of wood and even its aro­ma is pre­served. The knife is not only con­ve­nient, but also aes­thet­i­cal­ly pleas­ing. This is a vivid exam­ple that even an inex­pen­sive knife can dec­o­rate the kitchen and make work much eas­i­er.

Technical specifications

Pros and cons

Kitchen knives

The knife should be light, sharp, cut not only paper, but even hair

2. Mayer&Boch 28032 Damascus

Carv­ing knife made of forged Dam­as­cus steel with high cut­ting prop­er­ties. Hard­ness 58 HRC. Designed for cut­ting hard veg­eta­bles, meat, large fish, poul­try. The thought­ful design of the wood­en han­dle allows you to hold it secure­ly in the palm of your hand. The blade and han­dle are made of envi­ron­men­tal­ly friend­ly mate­ri­als and do not absorb odors. Dam­as­cus steel has been famous for cen­turies for a rea­son.

Technical specifications

Pros and cons

3. Chef knife Walmer Titanium W21005201

This mod­el is suit­able for most kitchen oper­a­tions. The blade is made of 2Cr13 steel with a hard­ness of 57 HRC. The sur­face is laser engraved over an antibac­te­r­i­al coat­ing. It pre­vents the cut pieces of food from stick­ing to the blade.

The ergonom­ic wood­en han­dle is coat­ed with Soft-Touch, thanks to which the knife does not slip in the palm of your hand. In gen­er­al, the tool is con­ve­nient, func­tion­al and sim­ply beau­ti­ful.

Technical specifications

Pros and cons

4. Santoku GIPFEL 8475

The blade is made of 3CR13 stain­less steel. The side sur­faces are cov­ered with an anti-adhe­sive coat­ing. The plas­tic ergonom­ic han­dle has an anti-slip Soft Touch sur­face. Prop­er bal­anc­ing ensures the con­ve­nience and safe­ty of using the knife. The hand prac­ti­cal­ly does not get tired, the risk of cuts is min­i­mal. The shape of the blade has been worked out for cen­turies and in itself already facil­i­tates culi­nary oper­a­tions.

Technical specifications

Pros and cons

5. Carving knife TRAMONTINA Dynamic

The blade is forged from AISI 420 anti-cor­ro­sion steel. The thick­ness of the blade is 1.2 mm, which allows the blade to bend around irreg­u­lar­i­ties and sep­a­rate meat from bones, car­ti­lage or skin as com­plete­ly as pos­si­ble. The sharp­en­ing is dou­ble-sided. Over­lays of a direct han­dle from a nat­ur­al tree. Wash­ing in the dish­wash­er is not rec­om­mend­ed.

Razor sharp­en­ing requires a spe­cial skill when work­ing with a flex­i­ble blade.

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Technical specifications

Pros and cons

Japan­ese knives

Mod­ern Japan­ese knives adapt­ed to Euro­pean stan­dards

6. Utility knife Nadoba Marta

Appoint­ment: cut­ting of any prod­ucts from meat to bread. The blade is made of X45CrMoV15 steel. The forged stain­less steel han­dle has an anti-slip coat­ing for safe oper­a­tion. The mate­ri­als of the knife do not absorb odors, it can also be washed in the dish­wash­er. Sharp­en­ing lasts a long time, it can be cor­rect­ed with ordi­nary musat.

Technical specifications

Pros and cons

7. Ceramic knife “Dobrynya” DO-1112D

The blade and han­dle are all-cast from high-qual­i­ty ceram­ics. The han­dle is coat­ed with rub­ber. The blade is resis­tant to food acids and does not become mag­ne­tized, and the prod­ucts cut with it do not acquire a metal­lic taste. The shape of the blade pre­vents food from stick­ing. The knife can be washed in the dish­wash­er. When work­ing, spe­cial care must be tak­en, the blade is sharp as the edge of a glass shard.

Technical specifications

Pros and cons

8. Ceramic knife Pomi D’oro K1548 Arco Nero

The blade of the carv­ing knife is made of Ker­a­no nano-ceram­ic. The mate­r­i­al is chem­i­cal­ly neu­tral and does not con­tain impu­ri­ties char­ac­ter­is­tic of stain­less steels, as well as per­flu­o­rooc­tanoic acid, a car­cino­gen con­tained in Teflon, which can be coat­ed on an inex­pen­sive steel knife blade.

The han­dle is rub­ber­ized and fits snug­ly in the palm of your hand. The knife can be washed in the dish­wash­er. It must be pro­tect­ed from falling on hard sur­faces, it can break. If notch­es appear, then sharp­en­ing will have to be restored on a spe­cial stone with dia­mond chips.

Technical specifications

Pros and cons

Mea­sures for the weight of prod­ucts

You can weigh prod­ucts with­out scales using a glass or spoon.

9. Ceramic knife “Simple”

A ver­sa­tile knife with a ceram­ic blade designed for prepara­to­ry work in the kitchen. In par­tic­u­lar, clean­ing veg­eta­bles and fruits, cut­ting and chop­ping them. The mate­r­i­al is chem­i­cal­ly neu­tral, does not absorb or trans­mit odors, and is not mag­ne­tized. The orange plas­tic han­dle has a Soft Touch anti-slip coat­ing. Thanks to him, the knife is firm­ly held in the palm of your hand.

Technical specifications

Pros and cons

10. Chef’s knife “MAESTRO”

With this knife, the chef can cut or chop any food. Ceram­ic coat­ed stain­less steel blade. It is chem­i­cal­ly neu­tral and pro­tects the blade from cor­ro­sion. The ergonom­ic han­dle has plas­tic inserts. They pro­vide a secure grip. Can be washed in the dish­wash­er. Steel is not sub­ject to cor­ro­sion and does not dis­tort the taste of cooked dish­es.

Technical specifications

Pros and cons

How to choose inexpensive kitchen knives

It is bet­ter to look for inex­pen­sive mod­els of knives in the lines of well-known brands than to buy in a super­mar­ket for 100 rubles and change every month. A good knife is not cheap. But it is quite pos­si­ble to find a good bud­get option that will last a long time and will not cause much trou­ble.

Speak­ing about bud­get knives, it is worth not­ing that these are main­ly uni­ver­sal mod­els that are suit­able for cut­ting dif­fer­ent prod­ucts. If you want to mas­ter the vir­tu­oso per­for­mance of haute cui­sine, then you will need pro­fes­sion­al knives — each with its own pur­pose.

When choos­ing a knife, pay atten­tion to the qual­i­ty of the steel. Stain­less steel blades are con­sid­ered a bud­get option. They dull quick­ly, but at the same time they do not require spe­cial care and are easy to sharp­en. These knives need to be sharp­ened once a month. Car­bon steel is more expen­sive and hard­er to main­tain, but it does not require fre­quent sharp­en­ing. Ceram­ics is an order of mag­ni­tude more expen­sive and can­not be sharp­ened at home, more­over, it requires care­ful han­dling due to its fragili­ty.

Popular questions and answers

Max­im Sokolov, an expert at the VseInstrumenty.ru online hyper­mar­ket, answers the most fre­quent ques­tions from read­ers.

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