12 best kitchen knife brands


12 best kitchen knife brands

Tojiro

Rat­ing: 5.0


Tojiro

In first place is the Japan­ese com­pa­ny Tojiro. It pro­duces clas­sic pre­mi­um knives. The pro­duc­tion com­bines cen­turies-old Japan­ese tra­di­tions and inno­v­a­tive tech­nolo­gies. Tojiro knives are val­ued for their high qual­i­ty, dura­bil­i­ty and ease of use. They are cer­ti­fied, meet the inter­na­tion­al require­ments of ISO9001 and ISO14001. The com­pa­ny pro­vides a life­time war­ran­ty against man­u­fac­tur­ing defects.

The main fea­ture of Tojiro knives is the strength, elas­tic­i­ty and sharp­ness of the blade. This is achieved through the use of a chromi­um-nick­el alloy. It does not require fre­quent sharp­en­ing, it is resis­tant to cor­ro­sion. A spe­cial weld­ing tech­nol­o­gy makes it pos­si­ble to obtain mul­ti­lay­er blades with a hard core. And the pro­pri­etary five-step sharp­en­ing process ensures a high lev­el of sharp­ness. Even with many hours of stress, the blade does not dull, does not deform.

A wide vari­ety of sizes and shapes allows you to choose an option for any pur­pose. The com­pa­ny pro­duces sev­er­al col­lec­tions: with wood­en lin­ing, met­al cor­ru­gat­ed han­dle, san­toku, nakiri and oth­ers. The brand logo is embossed at the base of the blade of each knife.

Advantages

  • Japan­ese qual­i­ty;
  • life­time war­ran­ty;
  • clas­sic design;
  • durable and flex­i­ble blade;
  • do not require fre­quent sharp­en­ing;
  • a large selec­tion of mod­els;
  • ergonom­ic han­dles.

Mikadzo

Rat­ing: 4.9


Mikadzo

Anoth­er Japan­ese brand with high qual­i­ty. A char­ac­ter­is­tic fea­ture is a bright design and a vari­ety of col­ors. The com­pa­ny is exper­i­ment­ing with the shape and length of the blade, the design of the han­dle. The use of Japan­ese tra­di­tions and mod­ern tech­nolo­gies allows us to achieve ease of use and dura­bil­i­ty.

The com­pa­ny pro­duces 3 col­lec­tions of knives: with a col­ored blade, with a dec­o­rat­ed han­dle and clas­sic. Mikad­zo Imari are mod­els with a bright blade decor. It is made of zir­co­nia ceram­ic and does not dull for a very long time. Its hard­ness is 57 HRC, the cut­ting edge is wide, with excel­lent sharp­en­ing. The han­dle is made of rub­ber­ized plas­tic, does not slip, lies com­fort­ably in the hand.

The Mikad­zo Dam­as­cus line fea­tures a unique Dam­as­cus pat­tern on the blade with a hard­ness of 60 HRC. It is made of high qual­i­ty VG-10 alloy with 67 lay­ers of Dam­as­cus steel lin­ing. The wood­en han­dles are black and brown pak­ka, with a beau­ti­ful­ly accen­tu­at­ed wood grain. The Yama­ta col­lec­tion has a clas­sic design. The blade is three-lay­er, made of molyb­de­num-vana­di­um steel. Black fiber­glass han­dle with col­ored riv­ets.

Advantages

  • bright design;
  • envi­ron­men­tal­ly friend­ly mate­ri­als;
  • durable blade made of high qual­i­ty steel;
  • fre­quent sharp­en­ing is not required;
  • high resis­tance to cor­ro­sion;
  • Ergonom­ic non-slip han­dle.

Flaws

  • not detect­ed.

Kai

Rat­ing: 4.8


Kai

KAI pro­duces knives with blades of var­i­ous shapes, sizes and pro­files. They belong to the lux­u­ry class and are often cho­sen by pro­fes­sion­al chefs. The cut­ting part can be straight, con­vex, with a wavy edge or spe­cial grooves. The han­dles are most­ly lac­quered wood or smooth plas­tic. There are seam­less sol­id designs with a steel han­dle.

The main fea­ture of KAI knives is the high qual­i­ty of the blades. They are wide, with a point­ed tip. Made of three lay­ers with the addi­tion of Dam­as­cus steel. High-strength alloy VG-10 is used as a basis. Spe­cial tech­nol­o­gy allows to achieve high sharp­ness. The cut­ting part is wide, with one-sided sharp­en­ing. Blade hard­ness reach­es 60–62 HRC. Users like the sharp­ness of the blade and ease of use. Chefs note that KAI knives are light, they allow you to quick­ly and effi­cient­ly cut any food.

Advantages

  • a wide vari­ety of mod­els;
  • use of Dam­as­cus steel;
  • opti­mal ratio of hard­ness and flex­i­bil­i­ty of the blade;
  • blades are sharp, do not get dull for a long time;
  • one-sided sharp­en­ing at an angle of 15˚.

Flaws

  • the han­dle slips in wet hands;
  • prices for most mod­els are high.

Wusthof

Rat­ing: 4.7


Wusthof

Wusthof is one of the old­est Ger­man com­pa­nies. Has been mak­ing knives for over 200 years. They have gained pop­u­lar­i­ty all over the world. They are char­ac­ter­ized by con­ve­nience, dura­bil­i­ty and per­fect sharp­en­ing. You can rec­og­nize them by the logo in the form of a white tri­dent on a red back­ground. The inde­pen­dent study Best of Every­thing Guide, pub­lished in NBC News mag­a­zine, rec­og­nized Wusthof knives as the best and most pop­u­lar in Google shop­ping in 2020–2021.

The com­pa­ny uses the age-old Ger­man tra­di­tion of man­u­fac­tur­ing cut­ting tools and mod­ern tech­nol­o­gy. The blade is made from a sin­gle piece of car­bon steel, which is hard­ened to a hard­ness of 58 HRC. Com­put­er mod­el­ing allows you to achieve per­fect bal­ance. Han­dles of var­i­ous shapes and ergonom­ic design are made of wood, poly­mers, acetal resin, stain­less steel.

Wusthof knives are avail­able in a wide range. They belong to the bud­get and medi­um price cat­e­go­ry. You can choose a mod­el for pro­fes­sion­al or home use. There are culi­nary, clas­sic, high­ly spe­cial­ized ones.

Advantages

  • high qual­i­ty;
  • a wide range of;
  • per­fect sharp­en­ing;
  • opti­mal bal­ance;
  • ergonom­ic han­dle;
  • resis­tance to blunt­ing and cor­ro­sion.

Flaws

  • not detect­ed.

Kyocera

Rat­ing: 4.6


Kyocera

This is the only com­pa­ny in our rank­ing that pro­duces knives only from zir­co­ni­um ceram­ics. It is a sol­id inno­v­a­tive mate­r­i­al that is stronger than steel, does not cor­rode, warp or oxi­dize. It is safe, does not absorb odors, does not change the taste of prod­ucts.

Kyocera ceram­ic knives require lit­tle to no sharp­en­ing and stay sharp for a long time. The smooth sur­face of the blade ensures a clean cut. Pro­fes­sion­al chefs appre­ci­ate these tools. They note light­ness and per­fect bal­ance.

From otzovik.com user com­ment: “I only use Kyocera knives. They do not have a metal­lic taste, the appear­ance of the prod­ucts does not suf­fer when cut­ting. Get even thin slices. You can work with such a knife all day long, and your hand does not get tired. You just need to fol­low safe­ty pre­cau­tions: you can’t throw, hit — chips may appear.

Advantages

  • sharp blade;
  • safe mate­r­i­al;
  • do not oxi­dize;
  • do not spoil the taste and appear­ance of prod­ucts;
  • light and com­fort­able;
  • ergonom­ic han­dle;
  • easy to wash.

Flaws

  • afraid of blows;
  • high price.

Samura

Rat­ing: 4.5


Samura

The knives of this brand are dis­tin­guished by an ide­al ratio of price and qual­i­ty. They belong to the bud­get and medi­um price cat­e­go­ry. Samu­ra pro­duces a wide vari­ety of knives: uni­ver­sal, for fish, bread or veg­eta­bles, san­toku, nakiri, chef’s and sir­loin. They dif­fer in the shape and length of the blade, the mate­r­i­al of man­u­fac­ture.

The com­pa­ny pro­duces Japan­ese-style knives using mod­ern tech­nol­o­gy. The best grades of steel, zir­co­ni­um ceram­ics, ceram­ic tita­ni­um are used. There are sin­gle-lay­er and mul­ti-lay­er, with a smooth or wavy edge. Mod­els with the addi­tion of 67-lay­er Dam­as­cus steel are espe­cial­ly appre­ci­at­ed. Blade hard­ness from 58 to 62 HRC. Han­dles in met­al, lac­quered wood or fiber­glass.

Advantages

  • many inex­pen­sive mod­els and options for pro­fes­sion­al use;
  • qual­i­ty mate­ri­als;
  • high hard­ness and strength of the blade;
  • ergonom­ic han­dle;
  • Beau­ti­ful design;
  • the blade is sharp;
  • light, hand does not get tired.

Flaws

  • dull quick­ly.

Fissler

Rat­ing: 4.4


Fissler

Fissler is a Ger­man man­u­fac­tur­er of cook­ware and kitchen acces­sories. Pro­duces durable, prac­ti­cal pre­mi­um knives. They are designed for dai­ly use, are famous for their high qual­i­ty mate­ri­als. The blade is made from a sin­gle piece of alloy steel. It is an alloy with chromi­um, vana­di­um and molyb­de­num. Its hard­ness reach­es 58 HRC, so the blade does not break under load, and does not dull.

The ergonom­i­cal­ly shaped han­dles are made of non-slip plas­tic. The bal­anced design makes it easy to use and cuts even­ly thin slices. Chefs note that the hand does not get tired even after sev­er­al hours of work.

From a user com­ment from otzovik.com: “I have been using a Fissler knife for sev­er­al years now, I like its clas­sic design. It is light and well bal­anced. The han­dle does not slip, does not heat up, the wide bol­ster pro­tects the fin­gers. The knife cuts into thin slices, chop meat, chop veg­eta­bles.”

Advantages

  • hard sharp blade;
  • can cut hard foods;
  • opti­mal bal­ance of the design;
  • non-slip han­dle;
  • man­u­al sharp­en­ing.

Flaws

  • hard to find for sale.

FISKARS

Rat­ing: 4.3


FISKARS

This is anoth­er old­est com­pa­ny in Europe, it has been pro­duc­ing forged knives and kitchen uten­sils for more than 350 years. Now it is a large inter­na­tion­al cor­po­ra­tion, using rich expe­ri­ence in pro­duc­tion and mod­ern tech­nolo­gies. Finnish brand FISKARS knives are pop­u­lar with chefs all over the world. They are cho­sen for reli­a­bil­i­ty, ease of use. The range includes tools for cut­ting veg­eta­bles, bread, meat, sir­loin, chef’s knives, san­toku.

FISKARS pro­duces per­fect­ly bal­anced knives with a spe­cial design that helps in pre­cise cut­ting. The durable blades are made from Japan­ese stain­less steel. Ergonom­ic han­dles with spe­cial coat­ings pre­vent slip­ping and pro­vide a com­fort­able grip. The spe­cial empha­sis for fin­gers pro­tects them from injuries.

Advantages

  • high qual­i­ty;
  • a wide range of;
  • light and com­fort­able;
  • sharp blade;
  • ergonom­ic non-slip han­dle;
  • Beau­ti­ful design;
  • afford­able prices.

Flaws

  • it is rec­om­mend­ed to pur­chase a brand­ed sharp­en­er.

Tefal

Rat­ing: 4.2


Tefal

Tefal is a well-known French man­u­fac­tur­er of table­ware and kitchen appli­ances. The com­pa­ny is famous for its use of non-stick coat­ings. But under the Tefal brand, qual­i­ty knives are also pro­duced. These are uni­ver­sal mod­els, slicers, chef’s knives, chef’s knives, for cut­ting bread, veg­eta­bles. They are com­fort­able, durable and reli­able.

The blade of these knives is made of high car­bon steel. It is smooth and prop­er­ly sharp­ened. The spe­cial lim­iter pro­tects fin­gers from injuries. There are knives with a ceram­ic blade that does not require sharp­en­ing. The han­dles are met­al or plas­tic, have an ergonom­ic shape and a non-slip coat­ing.

Advantages

  • light and com­fort­able;
  • qual­i­ty mate­ri­als;
  • sharp blade;
  • ergonom­ic han­dle;
  • Beau­ti­ful design;
  • a large assort­ment;
  • there is a cov­er.

Flaws

  • not detect­ed.

Rondell

Rat­ing: 4.1


Rondell

Ron­dell is a well-known Ger­man man­u­fac­tur­er of kitchen­ware. The prod­ucts of this brand are rec­om­mend­ed by the Nation­al Guild of Chefs. The com­pa­ny uses advanced tech­nolo­gies and inno­v­a­tive mate­ri­als. Pro­duc­tion is locat­ed in Chi­na, which allows us to pro­duce high-qual­i­ty goods at afford­able prices.

Ron­dell kitchen knives are very sharp and do not require fre­quent sharp­en­ing. They are designed for thin cut­ting of any prod­ucts. The blades are made of high qual­i­ty alloy steel. They are resis­tant to cor­ro­sion, hard­ness 55 HRC. Bilat­er­al sharp­en­ing allows not only cut­ting, but also chop­ping, carv­ing, cut­ting slices. Ergonom­i­cal­ly shaped Bake­lite han­dles with non-slip coat­ing make work eas­i­er.

Advantages

  • qual­i­ty steel;
  • a large assort­ment;
  • sharp blade;
  • com­fort­able han­dle;
  • Beau­ti­ful design;
  • afford­able prices.

Flaws

  • poor­ly bal­anced.

Nadoba

Rat­ing: 4.0


Nadoba

The Czech com­pa­ny Nado­ba pro­duces all types of kitchen uten­sils. Knives under this brand are of high qual­i­ty, durable and reli­able. The com­pa­ny’s spe­cial­ists are devel­op­ing new mod­els to make the cook­ing process more con­ve­nient. High qual­i­ty mate­ri­als and strict con­trol at all stages of pro­duc­tion ensure a long ser­vice life.

A wide range of knives allows you to choose a tool for any action in the prepa­ra­tion of prod­ucts. There are cut­ting, sir­loin, bon­ing, for veg­eta­bles, bread, chef’s knives. The com­pa­ny pro­duces sets with stands and a sharp­en­er. The blades of the knives are made of durable car­bon steel with the addi­tion of molyb­de­num and vana­di­um. Hard­ness 50–54 HRC. Knives are sharp, keep sharp­en­ing for a long time, do not oxi­dize. Sol­id met­al han­dles with impact-resis­tant plas­tic over­lays.

Advantages

  • a large assort­ment;
  • qual­i­ty mate­ri­als;
  • com­fort­able han­dle;
  • sharp durable blade;
  • good bal­ance;
  • afford­able cost.

Flaws

  • not detect­ed.

Tramontina

Rat­ing: 4.0


Tramontina

Brazil­ian com­pa­ny Tra­mon­ti­na. It pro­duces kitchen uten­sils and house­hold goods. The pro­duc­tion uses mod­ern equip­ment, high-qual­i­ty mate­ri­als and new tech­nolo­gies. Prod­ucts com­ply with inter­na­tion­al stan­dards SO 9001, ISO 14000 and NSF.

Tra­mon­ti­na knives are pop­u­lar with chefs in many coun­tries. They belong to the bud­get class, but due to their high qual­i­ty and func­tion­al­i­ty they are suit­able for pro­fes­sion­al use. Under this brand, a large assort­ment of uni­ver­sal and high­ly spe­cial­ized knives is pro­duced. In addi­tion to can­teens and chefs, there are sir­loin, cut­ting, for cheese, veg­eta­bles, bread.

Knives are made from high qual­i­ty car­bon steel with a high chromi­um con­tent. A spe­cial 4‑stage hard­en­ing method ensures strength and cor­ro­sion resis­tance. The hard­ness of steel is 53–56 HRC. Han­dle made of wood, fiber­glass or impact-resis­tant plas­tic. In meat knives, it is treat­ed with antibac­te­r­i­al impreg­na­tion.

Advantages

  • a wide range of;
  • durable hard­ened steel;
  • the blade does not dark­en, does not cor­rode;
  • spe­cial sharp­en­ing, long-last­ing sharp­ness;
  • prac­ti­cal and com­fort­able han­dle;
  • are eas­i­ly sharp­ened.

Flaws

  • not detect­ed.


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Atten­tion! This rat­ing is sub­jec­tive, is not an adver­tise­ment and does not serve as a pur­chase guide. Before buy­ing, you need to con­sult with a spe­cial­ist.

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