Knife set

Kitchen knives are designed for cooking. Each operation has its own type. The advantage of knife sets is in the combination of basic models that allow you to expand the functional tasks of cutting.

The blade of a universal specimen, when used for all operations, wears out in 3-6 months, after which either sharpening or replacement is required.

A set with auxiliary and basic models is put into operation for 1-5 years, designed for professional cooking.

When used according to the instructions and stored in a knife rack, sharpening is not required, except for some mechanical damage. Manufacturers produce kits based on the principle of multitasking.

Types of knife sets


Conditionally divided into two types: standard and auxiliary. The former replace the latter in everyday life, but in this case, the service life is reduced to several months, after which they sharpen or completely replace the blades.

In professional cooking, the whole range of varieties is used. The base for a household kitchen set is a universal, chef’s and boning knife.

Types of knives in the set

In addition to the universal model, 13 more types are distinguished according to the types of operations or processed products. Conventionally, the models are divided into:

  • boning (for cleaning and processing);
  • cutting (for cutting, cutting and shredding).

The above classification is used in European and North American cooking.

utility knife


The copy is used for cutting boiled, raw or fried meat, fish and poultry. Suitable for cutting vegetables, cheese and sausage, bakery products. The specification of a utility knife is to make a thin, even cut in one motion. The length varies between 10-20 cm.

It is oblong in shape, narrow at the handle (protrudes by 0.5-1 cm), widens towards the tip, reminiscent of a machete. It is selected individually: according to the shape and size of the hands, the pressing force. The tip is blunt, and the shape of the blade is both straight and wavy.

Chef’s knife


An instance is tried on for three types of operations: cutting meat, chopping vegetables and cutting groceries such as cheese, sausage and bread. It is an oblong blade 15-20 cm long, wide at the handle and tapering towards the tip.

Loin meat is cut in a narrow part, the middle area is for vegetables, the wide one is for cutting food into pieces and slices. They produce two variations: all-metal or with an insert handle made of plastic, silicone, wood.

Feature – cutting raw meat fillets, parts with bones and cartilage. The cutting technique is to roll the blade from a narrow tip to a wide base and back. The chef’s look is also universal.

Santoku knife


The same cooking version that came from Japan. The European name is CHEF’sknives. Additional functions: cleaning and cutting raw and cooked fish. The blade is oblong and wide in cut, does not bend, unlike the chef’s version.

Available in 4 lengths: 15cm (6″), 20cm (8″), 25cm (10″) and 30cm (12″). The average models for the kitchen are 20-25 cm. The blade expands closer to the handle, the part is designed for cutting.

With the tip and middle area, cut slices of food and chop vegetables. A purely Japanese variety is made in length standards of 18-30 cm, thinner in the cut of the blade. Santoku is classified as a utility knife.

Boning knife


The purpose of the copy is for cutting meat: separating the fatty layer, cartilage, bones, veins and films. The primary task is to separate the fillet from unnecessary parts, suitable for processing poultry, animal meat and fish.

The shape is oblong, from the handle comes the main wide part, which ensures the rigidity of the blade in work, narrows after a few centimeters and passes into a narrow curved tip, which is used to hook the bones.

The average length of the sample is 20-23 cm. The design feature is in the concave part of the blade, narrow and sharp at the end.

The length is selected individually by the chef, the advice is to choose sufficiently long samples that reach the bones of different pieces of meat.

fillet knife


The shape is oblong and narrow, extending to the tip, twisted upwards. Designed to hook the fillet from the bone and detach it with minimal losses, cut the meat into thin, long slices. The functional task is to make an incision from beginning to end with one movement of the hand.

The rule of use is to cut without lifting the knife from the fillet. Used in professional preparation of culinary dishes and for domestic cutting of meat. The length of the specimen is 15-25 cm, the width varies between 1-4 cm. It belongs to auxiliary kitchen knives.

Cleaning knife

For the cleaning

It is presented in two versions: for cleaning vegetables and fish. The first option is referred to as basic auxiliary knives, the second is less common in household kitchen sets.

It has a semicircular oblong shape, it is one third of the length of a universal knife (5-10 cm). Purpose – cleaning and cutting vegetables, the blade is of two types – straight and wavy, both options are universal.

The shape is semicircular on the side of the cutting part, the tip is pointed, suitable for cleaning difficult areas, curly cuts on vegetables. Designed to peel off the husk, peel, cut leaves, convex parts, work with relief depressions.

carving knife


The knife is used for cutting whole foods: animal meat, poultry, fish or vegetables. Between themselves, they are divided into two types: vegetable and meat. The main purpose is to replace the category of carving tools for specific products.

The shape of the specimen is oblong, with a not sharp narrow point, the width of the blade does not allow the blade to stagger, allowing mobility to the sides for cutting meat and vegetables, separating the skin or peel from the main array.

The average blade length is 10-15 cm (4-6 inches). The Japanese analogue of the knife, common in European sets, is Honesuki (the blade is wide at the handle, narrows in a straight line towards the point, there are depressions-teeth along the blade).

A carving knife is referred to as a universal basic knife, because it replaces several instances of a tool for mono operations at once.

Slicing knife

for slicing

There are several types of slicing knives that are designed to process individual products such as root vegetables, tomatoes, sausage or meat.

A common feature of the models is a wave-curved handle and blade, a pointed blunt tip.

In the case of an instance for slicing tomatoes, this is a wavy cutter line, a forked pointed tip. Manufacturers produce models in the average range of 10-15 cm.

The universal version of the knife for cutting is oblong, with a narrow blunt tip, the edges of the blade taper symmetrically on both sides. The blade is straight, rarely wavy.

The width of the blade is on average 2-3 cm at the base. The handle is curved, rarely straight.

bread knife

For bread

The classic model for cutting sausages and bakery products is a saw knife. It is a straight, oblong specimen with a blunt tip and a wavy blade. The shape of the knife repeats the saw, slightly tapering towards the tip.

There are two versions of the model – for meat and bread. The first option is with a thin but blunt point, the width of the blade is on average 1-2 cm.

An instance for cutting bread 15-30 cm long, 2-5 cm wide. The magnitude of the wave is small for sausages, large for bread. The knife is included in most standard kits for domestic kitchen use.

steak knife

For steak

The model is used for cutting and butchering a large whole piece of fried meat (steak). The copy is referred to as additional knives that are used for serving, not cooking.

The official European model name for a steak is Steak.

The shape of the blade is oblong, in the range of other cutlery (10-13 cm), wide base (2-3 cm), narrow point (blade middle 1-2 cm). The blade tapers smoothly and symmetrically, the tip is sharp, designed for cutting the finished steak.

The peculiarity is a smooth butt and specimens with sereytor sharpening (toothed). Included in table service sets.

Tomato knife

For tomatoes

Refers to a subspecies of cutting knives. The peculiarity of the specimen is a ribbed blade and a forked tip for separating seeds and peel. Specification – cutting products with a dense skin and soft filling.

It is used both for tomatoes and for other vegetables and fruits. In everyday life, a common use is for cutting and peeling citrus fruits (lemons, grapefruits, oranges). The shape is narrow and oblong, the average length of the blade is 10-13 cm.

The edge of the blade is not wavy, but serrated (serrated). A model for tomatoes is determined by a forked point, with the help of which chopped slices of vegetables and fruits are lifted and moved.

cheese knife

For cheese

Professional chefs use several modifications of cheese knives – each for a specific variety (hard, soft, creamy, etc.). A common feature of the models is a short wide blade, pointed upwards and narrow in the middle of the blade.

Most specimens have holes in the structure of the blade, which eliminate the braking of the product on the metal during cutting. The average length is 5-13 cm.

Available in two versions – ceramic and metal.

Models with a serrated or wavy edge of the blade, a forked or rounded tip are common. Instances with two points are designed for curly cutting and layout, grabbing and moving slices of cheese onto a dish. The official name is Cheese.

butter knife

For oil

The model is intended only for cutting, applying butter to bread. It is used in everyday life and for processed cheese. The shape is oblong, with a shoulder blade (the end is rounded and wide, not sharp). The model is not intended for strong sharpening.

They produce all-metal, combined (with an insert handle) and ceramic models. The average length varies between 5-13 cm. Included in the set for serving the dining table.



A kitchen hatchet is a cutting tool. In everyday life, they are used to open shelled seafood (crab, lobster), cut poultry and fish, as well as meat products. Suitable for separating joints and bones.

The model is included in the basic set of knives for working with meat products. The shape is an axe, with a straight end, or a tapering point. Models with a peak are classified as universal tools. The average length is 10-30 cm. Only metal specimens are produced, in a different weight range.

In addition to these models, there are others. The basis for work is three universal specimens that help cut meat, poultry and fish, peel vegetables and cut products.

Complete set of knives

Complete set and characteristics

Knife sets are available with and without stands. Boxes for knives perform the functions of storing, sharpening and packing varieties.

Do not stack specimens with blades together with other metal utensils, kitchen utensils and cutlery. Sets are divided into types: household for cooking, serving, mixed.


Conventionally, five groups of knife sets are distinguished, which differ in their configuration, number of pieces and the inclusion of additional accessories:

  • only knives;
  • along with accessories;
  • up to 5 pieces in a set;
  • 5-10 pieces per set;
  • more than 10 items in a set.

Manufacturers do not standardize the package of additional elements. Each set contains tools: a universal type, a chef’s tool, a short copy separately for vegetables.

Only knives

Only knives

The set, which consists only of working cutting tools, is intended for household cooking. Produced in two versions: for the kitchen and camping. The latter differs not in filling, but in the design of the box (and more often the case) for storing and transporting tools.

There are sets of only universal or only additional knives. Example: a set of three basic models as santoku (cooking), universal and vegetable peeler.

An example of a set of additional copies: cutting, for slicing cheese, tomatoes, bread and fillets. Standard combo set: three utility knives, two or three extras.

Knives and accessories

Knives and accessories

More often they produce household sets for the kitchen, which include accessories. These include scissors (universal, for cutting paper, skins, twine, chicken), vegetable peeler, magnetic holder, etc.

The kit includes accessories for the care of knives and for additional culinary operations. They produce extended and basic sets: for amateur household cooking and for professional use.

Up to 5 items per set

Sets that include up to five items are basic. As a standard, they include: universal, chef’s, standard, bread knife and scissors. Models are produced in which scissors are replaced by a model for peeling vegetables (short blade up to 10 cm).

The product range includes three design variations: all-metal, ceramic, with a built-in handle. Basic sets with a tool storage rack – with a self-sharpening blade. Kits without a stand require regular inspection and sharpening of the blade.

5 to 10 items per set

5 to 10 items per set

Sets with 5-10 items are designed for both amateur and professional cooking. They produce options for table setting or cooking.

Available for purchase are sets with cutlery (knives, forks, spoons), dessert, for fruit or steak and other varieties.

Cooking kits include three standard models (cooking, universal and vegetable), optional (for bread, cheese, vegetables and butchering), as well as accessories such as a vegetable cutter, scissors, sharpener, covers, a cutting board or a special fork for meat.

More than 10 items in a set

Sets with 10 or more items are designed for professional cooking. In addition to universal and special knives for basic culinary operations, they include a range of additional accessories necessary for work.

The advantage of buying an extended set is a fully stocked group of cooking tools, including a cutting board and a meat cleaver.



Most kits are sold with additional accessories for tool care and complete cooking. Care items include a sharpener and a knife case. The rest are designed to expand the functionality of the cook.

Knife sharpener


The functional task of the tool is to restore the sharpness of the blades of a kitchen tool for cutting and butchering food. Sold as a set as a single item or as part of a knife storage box (integrated into the blade drop hole).

It is necessary to select a sharpener separately strictly in accordance with the material of the working tool. Ceramic products cannot be sharpened in the same way as metal ones.



The tool is specially designed for repairing a knife blade. The intended use is to straighten the blade, remove chips and dents, and not sharpen the cut. This is a basic accessory for professional kitchen knife sets.

The shape resembles a round long file, with a rough surface, which has the same diameter throughout the cut. Suitable for non-painted metal knives. Cannot be used on ceramic products.

Recommendation for use – blade hardness within 50 HRC to 60 HRC. With the help of musat, the bent parts are removed from the blade, the chip is leveled. If you use the tool on soft metal, you will not be able to straighten the blade.



Standard scissors in sets perform several tasks at once: cutting paper, vegetables, herbs, twine, butchering poultry. The shape of the scissors is with an oval sharpened hole in the middle of the blades, the blades are thick, with rounded tips.

The cut of the blades is a few millimeters. Designed to cut both thin (with the tips of the blades) and thick materials such as bird skin, tendons, break small bones (with the middle part of the blades).

Handle material – plastic, silicone, metal or plastic. Notice the hole in the middle of the blade. If it is absent, then the scissors are not intended for cutting poultry.

Stands for knives


The purpose of the item is to store and pack cutting tools in the kitchen. The stand has specially designated places for each item in the set, different in width, length and depth of the holes.

The organization follows the rule from largest to smallest, which allows you to quickly understand the packaging system of different tools in the stand.

There are boxes made of plastic, metal or wood. The height of the box is the length of the largest knife plus a few centimeters. The top panel of the box has holes for inserting tools, which is angled for convenience.

They produce stands with and without built-in sharpeners. The knife slides into the hole and at an angle passes through the sharpener, which renews the blade.

Knife holder (magnetic)

Holder (magnetic)

A magnetic holder for cutting tools in the kitchen is a metal or plastic panel to which objects are attached. It is a solid block, which is placed on a vertical plane.

The length of the standard holder is 20-40 cm. The tools are attached according to the principle of magnetic attraction. Only suitable for tools made of metal (any kind of steel). To secure the knife, just lean the blade against the panel.

Some models of holders with a built-in magnet are equipped with a protective layer of rubber and silicone around the contour, which allows you to quickly detach the desired tool from the block without damaging the handle.

When choosing, pay attention to the depth of the holder, the distance at which the tools are removed from the wall. The minimum figure is 4 cm, with it there is room for grabbing the handle with your hands without touching the wall.

The accessory is included in the set of working tools for the kitchen or sold separately.

Blade cover

Blade cover

The accessory is included in the kits for outdoor use. It is a separate case made of leather or textile. Some copies allow you to fix the handle of the tool with a clasp.

The blade cover is used in domestic conditions when all working tools and cutlery are stored next door in one box. The accessory is suitable for models made of metal or ceramics.

When choosing, pay attention to the built-in holder and fasteners.



The device is designed for peeling fruits and vegetables. The principle of the device is an anatomically shaped handle, at the bottom of which a convex blade is located at a distance, forming a free space.

Used for peeling potatoes, carrots, beets, apples, etc. Feature of use – only products with a hard core, not suitable for tomatoes.

They produce vegetable peelers with nozzles for different operations, according to the type of product and the depth of the blade. The kit includes a cleaning tool.

Some models are equipped with a sharp tip for extracting seeds and pits and figured patterns. Handle material: metal, plastic, silicone, rubber. They produce models made entirely of ceramics that do not oxidize vegetables and fruits with a high starch content.

meat fork

meat fork

The cutlery is designed for frying and working with meat and meat products. The shape is a fork with two teeth that diverge symmetrically from the center. The ends of the product are curved in one direction. The length of the teeth is 5-10 cm.

They produce two varieties: for cooking a steak and as an element of table setting. Used for cutting and cooking meat fillets, a high cut between the teeth is designed to skip the knife blade.

Materials from which the product is made: metal, ceramics. It differs from a fish fork in longer teeth, and from a dining fork in the number of teeth (only two).

Cutting board

Cutting board

Advanced kits for home and professional use include a cutting board. Purpose – to protect the countertop or other work surface from damage during cutting and cutting products.

The size and shape of the boards is not standardized. Materials: plastic, wood, ceramics, glass, plexiglass and others. When choosing a set with a cutting board, pay attention to the indicators:

  • material hardness (optimal wood species are oak, alder, birch, beech);
  • how odors and liquids are absorbed;
  • a protective edge for collecting liquid (there must be a depression along the perimeter between the working surface and the edge);
  • noise suppression (not suitable for metal);
  • size (for meat operations, choose models at least 30×30).

It is not recommended to purchase models made of soft woods like pine. They absorb moisture, odors, quickly damaged. Give preference to solid wood models.

Kitchen cutting tool kits are not standardized by manufacturers in terms of components. They produce sets for cooking and table setting, only with universal or additional appliances.

The basic equipment of the majority: a chef’s knife, a utility knife and a vegetable knife. Additional accessories are available for the care of tools, and for the expansion of functional operations during cooking.



  • Saving. A set of working tools costs less than the items purchased separately. A variety of choice and configuration allows you to choose a set in accordance with culinary preferences.
  • Organization of space. The purpose of the knife sets is to save space in the working area of ​​the kitchen. Most kits come with an organizer stand for storing tools and maintaining working condition.
  • Lifetime. A set of optional tools reduces the burden on universal specimens.

The service life of one standard copy without damage is 3-6 months, and a set of optional models is from 1 to 5 years, depending on the quality, materials and operating conditions.

  • Ceramics. The material does not oxidize foods that contain starch (bananas, potatoes, corn, etc.). With proper use, no additional correction of the sharpness of the cut is required. The cost of the kit is in the middle price range. There is a choice: black and white variety of material.
  • Steel. Durable material that does not chip and can be restored. It sharpens quickly, correction of chips and the direction of the blade is possible. Suitable for cutting meat and hard foods like nuts, lobsters and bones. In operation, it rarely breaks and blunts.



A common problem with kits is the breakage of one knife without the possibility of restoring or purchasing a similar new copy. Pay attention when choosing. Are the models sold separately?

The second difficulty is sharpening the blades. Purchase kits with a built-in cleaver, or sharpening device, which is included in the price. Even self-sharpening blades eventually become unusable if the models are not used for their intended purpose.

The disadvantage of cheap kits is the quality of materials and assembly of the handle. If these are all-metal models, then pay attention to the uniformity of steel along the entire length, from the handle to the blade tip.

If these are specimens with insert handles, check the fasteners, for chips on the plastic or wood. This option is prone to breakage more often than all-metal, since when hitting a hard surface during operation, the material of the handle can crack.

Not all models are repairable after a breakdown. A common disadvantage of buying a kit is that not all components are used in cooking. The alternative is to purchase a basic set and buy the missing elements.

How to choose a set of knives

How to choose

The choice of a set is based on frequent culinary operations. To get started, identify the types of tools you use on a daily basis and those you miss. The number and set of knives are chosen according to the style of cooking and personal habits.

The basic kit for any cook includes:

  • utility knife (average length 10-15 cm, or 6-9 inches). This is a multifunctional copy that should easily fit in your hand, not interfere with cleaning, chopping, cutting and cutting products.

Before buying, take the model in your hand, check the weight and shape, you use it every day.

  • Chef’s (chef’s knife or santoku). The average length is 20-25 cm, 8-10 inches. The blade must be sharp, strong and wide. The main purpose is fast cutting, try it in your hands and on the surface, how the product fits in your hand and rolls from tip to base.
  • For vegetables or cleaning. The average length is 6-10 cm, approximately 2.5-4 inches. The copy is used for processing all vegetables, processing small food objects on weight (right in the hands, and not on the work surface).

Should be light, sharp, with a concave sharp edge and a blunt tip. An example is peeling potatoes, onions and carrots.

  • For bread. The average length is 20 cm or 8 inches. The basis of choice is the serrated cutting edge of the blade. Choose models with a wide base for cutting and separating pieces. Suitable for processing tomatoes and soft-bodied fruits.
  • Cleaver. The second name is a hatchet. The length is not standardized, choose models that are heavy enough to fit on a cutting board. With a cleaver you chop bones and tendons, chop cabbage, vegetables and greens.

Give preference to the model if you often cook meat and poultry in the kitchen.

  • sirloin (for filleting) is designed to separate the meat from the bones. Use for fish, poultry and meat. The average length is 15-20 cm. Get a copy if you buy uncut carcasses.
  • For cutting. Choose wide, not long models that fit easily in your hand, do not interfere with fast rhythmic movements. The purpose is to get thin and even slices of fibrous products (meat, poultry, sausage).
  • Scissors for paper and products. Give preference to models that are designed to butcher a bird and cut large objects.
  • The device for sharpening and correction of the cutting element. Choose a sharpener and musat for steel products.

When choosing, pay attention to the material of the blade, its technical characteristics (marking, tempering technology and quality) and the handle. It is important to give preference to models that are subject to restoration or replacement in the event of a breakdown, easily fit in the hand, and do not interfere with work.


Among the additional criteria for the quality of the model are:

  • manufacturer’s inscription on the blade;
  • indication of the brand, technology and type of steel;
  • homogeneity of the material;
  • a properly sharpened blade with a bevel.

A high-quality knife is not speckled with bumps and depressions, it is smooth to the touch, polished like glass, the cutter line is even, without protrusions and chips, the handle does not stagger, does not slip out of the hands.

The steel is uniform along the entire length and width of the blade, the same in all parts of the specimen, the density is in the range of 50 HRC to 60 HRC. The ceramic is polished to a shine, the blade is sharp and smooth.

Which is better

Which option is better

The advantage is behind expensive models that indicate the method of manufacturing products, the marking of steel or ceramics, and the blade blade, handles and fasteners are made from the same material.

Give preference to kits with a stand that allows you to extend the life of the tools and streamline the work area.

knife blade material

They produce two types of knives: ceramic and steel. Each type has advantages and disadvantages. The choice depends on the optional use of tools, conditions and service life. Ceramics and steel differ in density, weight and rules of use.

Steel knives

When choosing, look at the strength of the steel, where the metal elements are located. Pay attention to the connection of alloys, signs of welding are future fracture points after prolonged or improper use.

Pay attention to the metal joints in the handle, the weakest point of the structure, which breaks and sags over time. The optimal model is an all-metal alloy of high-quality hand-made steel.

Cheap models are issued by a plastic handle installed instead of a wooden structure, or made of organic glass. There are several types of steel: forged, Damascus and non-stick coated.

Forged knives

Forged specimens are made by hand. The advantage is the strength of the alloy, several levels of surface grinding, the absence of chips and defects, as in stamp production. The disadvantage is that they are sold in a high price range.

Forged steel is determined by marking (example – XB-5, diamond cutting, or common – X12MF). Designed for long-term operation, purchased for the processing of meat and poultry.

Damascus steel knives

Damascus steel is determined by an uneven surface, dotted with patterns. The species belongs to the elite processing of metals. Mainly used for hunting knives, it is also found in kitchen specimens. Two types of Damascus steel are produced: welding and refined.

Obtained by repeatedly reforging the blade, which increases its resistance to damage. Damascus steel consists of the synthesis of several steel alloys with different carbon content. A blade of this type does not break for decades.

The refined type of processing is different: the knife is forged from one single piece of steel, adding a pattern. The latter option is more common in kitchen sets than the welding type.

Ceramic knives


The blade is made on the basis of zirconium dioxide, the method of dry pressing and firing is used in processing. The output is a hard ceramic that is resistant to damage.

The lack of material is the formation of chips when the blade hits a hard, metal surface, in particular, the blade cannot be bent to the sides. They produce two types of ceramics: white and black (color options are a consequence of the decor).

Advantage – does not absorb odors, lasts a long time without additional sharpening. Black ceramics are distinguished by increased durability, do not chip off when processing meat and joints. The sets are in the medium to high price range.

Non-stick coated steel blades

knife sets steel non-stick coating

An alternative to the expensive forged model. Steel repels grease, dirt, heats up for a long time and is easy to clean.

Several levels of surface grinding provide a smooth finish on which food slices slide off. Models are in the middle price range.

knife handle material

The second criterion for choosing a set of knives is the material of the handle. This is an indicator of product quality, pay attention to the integrity, the presence of chips, cracks, dents and roughness in certain parts of the structure.

The most common materials are: plastic, wood, steel. It is possible to combine several elements in one handle.

Knives with plastic handles

Refers to inexpensive materials. The disadvantage is that it melts on contact with hot and red-hot objects, it is prone to chips, cracks and breaks. The advantage is the cost, the material reduces the cost of the kit by 20-30%, does not absorb odors and sweat.


Knives with wooden handles

The material belongs to the medium and high price range. Disadvantages: wood wears out over time if not covered with impregnation or varnish, which are unhealthy and can get into food, absorb substances and odors. Dignity – to be replaced, restored, safe for health.

Knives with steel handles

This is a versatile material that allows you to use tools for a long time. Advantages: hard to damage, does not melt when in contact with hot objects. Disadvantages: makes the model heavier, can harm hands after contact with hot substances.

Knives with handles with steel insert

Handle, with plastic, wood or silicone insert. Disadvantages: may disintegrate, melt. Advantage: fits comfortably in the hand, prevents slipping.



The basis for operating a set of knives is the use of additional views for optional work with products. Expand your culinary abilities by introducing new models, this extends the life of universal specimens.

Keep the set separate from metal cutlery, use a rack or magnetic holder to organize the set and save countertop space. Proper storage will reduce blade sharpening operations.

Regularly inspect blades for damage and bevels. If the blade is blunt, use a sharpener, and if it is bent, use musat.

Precautionary measures

Precautionary measures

  1. Do not use the elements of the kitchen set for other purposes (for construction, domestic work).
  2. Before starting operation, make sure that the handle fasteners are not damaged.
  3. Do not leave models with plastic elements near sources of fire and heat (burner and oven).
  4. Do not bring the knife to your face, do not put your fingers under the blade or in close contact with it.
  5. Be careful with ceramic models: they are as sharp as metal ones.
  6. Do not use poorly sharpened specimens.
  7. Do not try to catch the knife in a fall, place the tool in the center of the countertop or table, away from the edge.
  8. Squeeze the handle firmly during operation.
  9. Clean and wash the entire set after use.
  10. Store in a rack, magnetic holder, or designated drawer.



A typical failure of the set is breakage or wear of the blades. To prevent – regularly inspect and sharpen the blades. Pay attention to chips and irregularities; for steel products, use musat to correct. Ceramic specimens cannot be repaired if chipped.

The second problem is the breakage of the handle. Models made of plastic cannot be repaired, it is possible to replace it in a service center. The tree is subject to restoration or replacement. Less common is a breakage of a steel handle, this indicates a marriage or harsh operating conditions.

Before buying, pay attention to the possibility of replacing the fasteners (in handles made of wood, plastic and organic glass) and the sale of additional spare parts by the manufacturer.

Knife Set Manufacturers


Knife production is concentrated in East Asia, North America and Europe. Please note that kitchen sets that are made in China for third world countries are of poor quality and rarely meet the manufacturer’s specifications.

When choosing, rely on the marking of steel, the quality of the materials of the blade and handle.

USA. Among the companies represented by North American manufacturers are: Sog, BuckKnives, Kershaw, GatcoTimberline, Leatherman, Emerson, Microplane.

The difference between the products is compliance with strict state quality standards, the introduction of advanced innovative technologies into production. More often it is not manual, but machine production with a low level of error. Diamond grinding of steel is used.

Germany. The following brands are represented on the global consumer goods market: Fissler, Wuesthof, Zwilling JA Henckels, Gude, Boker.

The difference between the products is the use of steel with several levels of hardening, which is considered one of the best. The concentration of production of the listed brands is in the city of Solingen, when choosing, pay attention to the location of the plant.

German steel has been in operation for decades, even with frequent use.

Switzerland. Basic kits are presented by Victorinox, Wenger. The models are sold in a high price range due to the quality of the steel, finish and manufacturing.

Japan. Famous manufacturers of kitchen tools: Kyocera, Mcusta, Global, Kasumi, Kanetsugu, Samura, Masahiro, Iaxell. Note the difference in blade width, length, and movement standards. An example is the santoku chef’s knife.


The difference from European brands is in the innovative method of producing steel and goods, the development of non-standard models for basic and additional operations. Japanese companies sell knives that have no analogues among Western European manufacturers.

Spain. The only well-known brand of kitchen products is Arcos. The manufacturer pays attention not only to the quality of steel and ceramics, but also to the appearance.

A color design is presented, a combination of several finishing materials in one product, attention is paid to the design of racks, holders and cases for the set.

Czech. An Eastern European manufacturer with a worldwide presence is Tescoma. The brand develops lines of sets for amateurs and professional chefs, using high-quality steel and ceramics. The company’s products are presented in the medium and high price range.

Italy. The market leader is DelBen, which produces kitchen utensils in a classic design, experimenting with finishing, functional parts of the sets (like a rack and a holder with magnets).

The difference between products is manual processing, either complete or finishing. For the blade, the craftsmen use stainless steel with an anti-stick coating, and for finishing the handle – precious wood.

United Kingdom. Well-known brands include Robert Welch. In production, stepwise processing of steel is used, the use of modern technologies in the creation of hard ceramics.

France. The brand that exports products to Western and Eastern Europe, America, Asia, Australia is Evercut. The difference of the company is the release of specific models that are not repeated by other manufacturers. Products are used by professional chefs.

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