Professional chefs always have their own personal set of kitchen knives. For them, the choice of such an instrument is a whole science with its own rules, secrets and terminology. For a good cook, a quality kitchen knife is almost an extension of the hand.
Of course, professionals in their field have long identified the best options for themselves. But ordinary people have serious problems with choosing an intelligent tool. At a variety of thematic forums devoted to the art of cooking, very often questions are asked not only about cooking, but about which kitchen knives are best to choose in this or that case and how to buy them at all.
Numerous offline and online stores offer a wide range of tools for the cook. And getting lost in all this diversity is very easy, especially for a beginner. Our article will help answer the question: “Which kitchen knives are better than others and why?” To begin with, we will conduct a short educational program on this topic, and then consider specific options for the most popular and successful toolkit for a cook.
How many knives do you need in a home kitchen?
When wondering which kitchen knives are best, you probably looked closely at professional chefs and their tools. On popular thematic telecasts, professionals cleverly handle a large number of knives of different brands, types and forms.
But is such diversity necessary in home life? Many experienced cooks believe that even a set of six knives for the kitchen (+ scissors), which can often be found in our stores, is a bit much for the ordinary housewife. Think about how many items out of these six do you really use? Surely no more than three. Therefore, it is so important to determine which kitchen knives are better than others, and not litter the space with an unnecessary tool.
The Chef's Three
Professionals advise to pay attention to the so-called cook three, that is, three mandatory tools that every cook must have. As for related accessories like a knife stand for a kitchen or some kind of sharpening accessories, it already depends on your personal preferences.
Chef knife
Each cook must have a chef knife. This is the main working tool designed for cutting meat, poultry and chopping vegetables. If you should practice well even with an inexpensive kitchen knife, but of high quality, then you will cease to need other similar specimens.
Choose a chef knife solely on ergonomic indicators. The heavy and large instruments that we often see in films can be extremely uncomfortable for girls. In this case, it is better to pay attention to European rounded kitchen knives (Germany, France, Austria).
Serreitor
A serreitor is a type of sharpening where the edge is sawtooth. This serrated knife is ideal for slicing bakery products, as well as vegetables and fruits. The optimal blade length of such a knife varies in the region of 20-26 centimeters.
The serreitor looks like a saw in appearance, and many mistakenly believe that it can damage the products. But a quality serrated knife works extremely delicately and does not crush bread or fruit.
Cleaning tool
This is a small knife with a blade length of about 8-10 centimeters. It is ideal for peeling vegetables and fruits. The ergonomic component of high-quality knives makes it easy to wield a similar tool for both men and women with any complexion of the palm.
Production material
If you do not focus on exotic versions of glass and plastic for seasoned professionals, then you can distinguish two main materials that are used in the manufacture of such a cook tool - steel and ceramic.
In this case, the functionality remains practically unchanged, but this or that material makes very significant differences in the operational qualities of knives.
Ceramics
Let's start with the pros. Ceramic tools are noticeably lighter than steel ones. That is, hands are less tired during operation. For the female half, this is a very tangible moment. In addition, ceramic knives do not need sharpening. For example, high-quality German kitchen knives can last ten and twenty years without maintenance if handled properly.
It is also worth noting that ceramic products are more hygienic. The pores inherent in steel tools on the blade are not here. Ceramic knives do not absorb molecules, and at the same time smells with dirt. To clean the knife, it is enough to rinse it with hot water without tedious heat treatment.
Of the minuses, the fragility of the material can be noted. Even the best quality Japanese or German ceramic knives will not be able to cut frozen meat, because they will just go bad and crack on a hard surface.
Steel
Among the obvious advantages of quality steel knives is strength. Compared to ceramic tools, they are able to withstand everything you cook for them: cutting products of any hardness, dropping, sloppy handling, etc.
In addition, the variety of steel tools on the market is simply amazing. Here you can find products of any kind and shape for a wide variety of applications. For example, in stores you can find items as thin as a thread from Samura or massive “shovel-shaped” Japanese kitchen knives from Kasumi. Ceramics, alas, cannot offer such a variety of forms.
But there are also disadvantages of steel. The main disadvantage of such products is the need for regular sharpening. In addition, some premium knives have very strict maintenance requirements (correct angle, method, etc.). Damascus kitchen knives can effectively serve without sharpening and a good ten years, but nevertheless they will have to be sharpened sometime.
It is also worth noting that steel is less hygienic and requires careful thermal and physical processing after active use (meat, fish). Due to the nature of the service, items wear out faster than ceramic.
Next, we give a small overview of kitchen knives, where we consider the main characteristics of the tools, as well as opinions and consumer reviews regarding each model. For a clearer picture, the products will be presented in the form of a rating.
Rating of knives for the kitchen:
- YAXELL Ran.
- Kappa Gold Gude.
- Tamahagane SNM-1104.
- Sabatier Lion Edonist.
- Kanetsugu PRO-M 7005.
- Samura Sultan SU-0085D / K.
- Samura Mo-V SM-0094.
Consider each model in more detail.
YAXELL Ran (blade 25.5 cm)
The first place in the ranking of kitchen knives is deservedly occupied by a real work of art from the Japanese brand YAXELL. The tool acts as the main cook knife. One of the main differences of this model from analogues is its amazing resistance to bending.
Despite the high strength indicator, the blade has good ductility and the ability to adapt to the processed product. The knife is ideal for cutting any meat and poultry.
The characteristics of the tool inspire respect. 69-layer Damascus steel guarantees a very long service life and high product strength. Like other brand knives, this model does not need any specific sharpening.
With the ergonomic part is also a complete order. The expressive design and perfect fit in the hand contribute to long-term work with the tool plus exclude most injuries. Judging by the reviews of the knife for the Ran kitchen from YAXELL, this is an ideal option for the ambitious cook, fully working out the funds invested in it.
The cost of the model ranges from 12 thousand rubles.
Kappa Gold Gude (16 cm)
Another great chef knife for the kitchen from the German brand Gude. The model will appeal to all those who value minimalism, luxury and efficiency in tools. The knife is an integral instance: the blade and handle are a single skeleton.
The model offers its owner excellent strength through the use of forged molybdenum-vanadium steel. The knife does not have any specific requirements for sharpening or maintenance, it is enough to follow the simple rules of operation of the product.
Due to the high strength indicator, the model is suitable for working with any products and semi-finished products, from peeling vegetables to chopping poultry and frozen meat. Despite the decent weight for its size, the knife fits perfectly in your hand, you can work with it for hours on end with the proper comfort.
Owners speak very well about this model. Despite the high cost, the tool fully justifies it. Even the most picky professional chefs are delighted with this copy and in every possible way recommend it for purchase.
The cost of the model ranges from 12 thousand rubles.
Tamahagane SNM-1104 (24 cm)
This is a chef's knife from a famous Japanese brand. Judging by the detailed specifications for the product, the same technology is used here as is used for the production of katanas. According to the company's marketers, the presence of vanadium with nickel in the blade, as well as other elements classified by the brand, can even cut iron.
Of course, such qualities are not needed in the kitchen, but the knife really copes with all products and semi-finished products, without exception. In addition, a very thin edge allows you to cut not only frozen meat, but also delicate ingredients. Fortunately, double-sided symmetrical sharpening allows you to decorate even the most complex dishes with jewelry accuracy.
On the surface of a steel blade of 33 layers, you can notice a barely distinguishable corporate logo - a mark of product quality. It manifests itself only while working with a knife and is a guarantee of quality. To design such a picture, special expensive technologies are required that are simply disadvantageous for scammers.
Judging by the reviews of the owners, the ergonomic part of the knife is also in order. The tool lies comfortably in the hand and to work with it requires a minimum of effort. The knife does not require any troublesome maintenance or specific sharpening.
The cost of the model ranges from 10 thousand rubles.
Sabatier Lion Edonist (20 cm)
This model is one of the best representatives of the products of the German-French company Thyssen Krupp. An authoritative group of European technologists managed to create an almost perfect tool for ambitious cooks.
The cutting edge and blade sharpening features along with the optimum degree of hardness (48-52 HRC) allow you to cut a sheet of paper by weight. To do such tricks in the kitchen, of course, is not necessary, but nevertheless, the knife perfectly cuts any food and frozen convenience foods.
Forged steel received a special treatment, thanks to which it is possible to use the tool without sharpening for up to 10 years. Owners in their reviews also note the perfect balance of the knife. Even the above options could envy her.
It is also worth noting that the blade undergoes mirror polishing after forging. This treatment avoids serious damage - scratches and microcracks, allowing you to save the appearance of the knife in pristine condition. The manufacturer keeps the entire production technology of his products in the strictest confidence.
A special composition of polyoxymethylene is applied to the handle, which prevents the palm from sliding off, and the handle itself fits nicely into the hand. Moisture and temperature changes are not afraid of the knife after such processing. So this model will be ideal for those who often forget the tool next to a hot stove or on a frosty street.
The cost of the model ranges from 10 thousand rubles.
Kanetsugu PRO-M 7005 (21 cm)
This is an excellent knife in many respects from the Japanese brand. The blade is made of stainless steel grade DSR1K6. The tool received technological cryo-processing. The sharpness of the blade is 6,000 grit with double-sided sharpening.
Like other products of the brand, the handle of this model is made of processed black wood. It is reliably protected by lamination, and the handle can not be called slippery. The shape of the handle in the end turned out to be classic and is suitable for a comfortable grip for both men and women.
Such particularly sharp blades are used, as a rule, in restaurants by professional chefs, but judging by the reviews, the model is a frequent guest in ordinary kitchens. The owners also note that the knife practically does not need sharpening, even with active use and factory processing it lasts for several years.
The cost of the model ranges from 8.5 thousand rubles.
Samura Sultan SU-0085D / K (16 cm)
This is a fairly popular model from a worldwide respected Japanese brand. The knife is made in the beehive form factor and has a blade of multilayer steel. In its appearance, the model resembles a Middle Eastern knife, with the only difference being that it is made using 21st century technology.
The specific curved VG-10 solid steel blade is hardened at level 61 HRC. To preserve the qualities and core from possible loads, each side is covered with 33 layers of mild steel. The result is a blade with a mosaic and unique design.
The handle is made of G-10 composite materials. Judging by the reviews of the owners, the knife itself is properly located in the palm of your hand, and thanks to a well-poured “heel” it does not slip out of your hands with active use.
Despite the fact that such a form factor is not widespread in Russia, many professional chefs consider pchek an ideal tool for the kitchen. It allows you to cope with a large number of tasks where some classic blades pass.
The cost of the model ranges from 6.5 thousand rubles.
Samura Mo-V SM-0094 (18 cm)
Another knife from the Samura brand, but already made in the Santoku format. Along with traditional Japanese design and high quality steel, the model is complemented by modern European technologies. As a result, we have an effective, beautiful and practical blade.
The knife blade is made of stainless steel AUS-8 with a hardness of 57-59 units on the Rockwell scale. Proper double-sided sharpening along with micro-grooves helps to avoid sticking of products during cutting.
The knife handle is made of polymers of category G10 and is resistant to mechanical damage, as well as average temperature extremes. Judging by the reviews of the owners, the model is perfectly balanced and comfortable in the hand. You can work with such a knife for a long time without getting tired.
Users separately note santoku-specific butts that help pour ready-made vegetables and meat ingredients from the cutting board. This solution is especially useful when you often cut products into small pieces.
The cost of the model ranges from 3.5 thousand rubles.