Tired of the ever-dull knives from the once-presented kitchen set? It's time to go in search of a new tool. In this article we will not talk about the form and purpose of different blades - each hostess has their own requirements for them. That's just the appearance is difficult to determine whether the knife will be good in cutting and how long can keep the sharpening. Therefore, today we will consider the best series of knives of well-known manufacturers, paying particular attention to their quality and "behavior" in the kitchen.
Top Steel Kitchen Knives
HATTORI HD Series - Damascus Steel for fine working
The luxurious series of Japanese knives is represented by blades of 63 layers of Damascus steel with a core of stainless alloy V-Gold №10.
16 types of knives from this family are supplied to our market - all with European symmetrical sharpening. The handles are made of Pakka wood-plastic composite, which is not afraid of water and does not absorb odors.
Pros:
- Incredibly strong thanks to the dense core and, of course, the facing of Damascus steel;
- They have very sharp and at the same time flexible blades that provide a comfortable cut;
- Equally convenient for right-handers and left-handers;
- The narrow arms lie well in the female palm;
- The edges of the blades do not scratch after several sharpening;
- Easily and quickly sharpened, and it will have to be done infrequently - only 2-3 times a year.
Minuses:
- The blades are afraid of moisture, and therefore after washing the knives need to be wiped dry and preferably oiled;
- If you get on the bone, you can get microzines on the edge (the same will happen when cutting frozen foods).
WUESTHOF Epicure - practical knives for cutting delicate products
The recently updated series of the German brand includes both individual knives and whole sets with a “deck” or magnetic board in the kit. The creators have tried to combine in them all the best that is in Japanese and European blades: ease of cutting, reliability and safety.
Here, for the manufacture of blades, steel X50CrMoV15, which is beloved by German manufacturers, is used here.
Pros:
- Wide blades for better balancing;
- Optimally chosen characteristics of steel - it is moderately durable, but not fragile, so you can not be afraid of chipping;
- Laser “Japanese” sharpening at an angle of 15 ° provides easy and accurate cutting even soft products;
- Monolithic shank, representing a whole with the blade.
Minuses:
- Because of the peculiarities of steel, the blades quickly become blunt, however, they also correct easily and effortlessly.
MASAHIRO Hi-Tech - superhard knives, favorites of chefs
One of the most beautiful series of knives from the Japanese manufacturer stands out against the other with enviable hardness - 63 HRC.
Of course, with such a record number, the blade will not be flexible, so these knives are best used for shredding and works that do not require filigree. Another feature of Masahiro Hi-Tech is asymmetric sharpening, traditional in Japan.
Pros:
- Especially sharp edges with the minimum angle of sharpening (10-15 °);
- Do not get stuck for a long time
- Good corrosion resistance, despite the use of high carbon steel;
- All-metal pens - such just will not crack or fall apart;
- Always carefully balanced.
Minuses:
- Perhaps the appearance of pitting "sores" on the surface of the blade, so that these knives should provide proper care.
GIPFEL Professional - sharp and inexpensive
A collection of carbon steel knives will require careful and regular maintenance, but for that it will thank you for the sharpness of the blades and the high quality of the cut.
The ruler includes 18 types of knives - both universal and highly specialized (for example, for cheese, buns or tomatoes).
Pros:
- Very sharp and long hold sharpening;
- The blade does not get a tooth;
- Comfortable, non-slip handles that fit well in the hand;
- Can be used for slicing frozen meat or chicken with bones;
- Adequate prices in the range of 1-2 thousand rubles.
Minuses:
- Carbon steel will quickly rust, so the knives should always be kept dry and often oiled.
TRAMONTINA Profissional Master Chefs - mid-segment workhorse
Those who want to have good knives in the kitchen, but are not ready to lay out thousands for Japanese and German masterpieces, will suit the professional Tramontina collection. We love them most of all men, they are very versatile and indestructible these little knives. Indicators of steel hardness are also optimal - 55-56 HRC.
Master Chefs knives themselves are sold individually or in a soft case, and in their price category they are truly the best.
Pros:
- Flexible blades that do not crumble or become covered with small notches;
- It is easy to rule on a musat or bar, although it will have to be done quite often;
- Copes with bones, frozen foods and any kinds of cutting (when choosing the appropriate form of the blade);
- Have an antibacterial coating on the handles;
- More than affordable prices - from 200 to 600-700 rubles per item.
Minuses:
- It is better not to try to re-grind the blade to make it sharper - the steel on the edge will start to turn.
Top Ceramic Kitchen Knives
SABATIER Ceramix - versatile collection
In its own way, an interesting family of French knives made of zirconium dioxide includes 4 blades: a shortened chef, 13 and 10 cm knives for cleaning vegetables, and (which is quite unusual for ceramics) a knife with a floating blade for skinning.
Pros:
- Sharp and do not require frequent sharpening - at least a couple of years you can not remember it;
- Easy to clean;
- Comes complete with covers that will protect fragile blades from breakage when dropped or stored with other knives;
- There are additional protectors of the same brand available to protect the blades;
- You can choose from models of black and white ceramics - who likes what more.
Minuses:
- It is difficult to find the original Sabatier here, and the fakes are not very durable.
FISSMAN Margo - durable black ceramics
This series of zirconium knives will appeal to those who do not like to mess with the editing and sharpening of kitchen tools. The black color of the blades indicates a greater density of the material, which means that such knives will be more durable than white.
Alas, the ruler itself includes a few blades, but the most common: the wagon, Santoku and a short knife for cleaning vegetables.
Pros:
- Easy to clean;
- Excellent cut and keep sharpening for years;
- Equally well with meat fibers and soft vegetables;
- Do not oxidize products and do not destroy vitamins in them;
- Affordable cost - from 400 to 1300 rubles.
Minuses:
- When such a knife is still blunted, it will not be ground on its own - you will have to give it to the workshop.
SAMURA Ceramotitan - a beautiful set with a titanium coating
These knives, although made of the same solid zirconium oxide, are nevertheless attributed to keramo-titanium ones, since their blades have a Ti-coating, which provides the tool with greater durability.
The manufacturer offers to purchase such blades immediately in the set: one wagon and two "chefs" of different lengths - 14.5 and 17.5 cm.
Pros:
- Well kept sharpening;
- Due to the additional coverage reduces the risk of breaking the blade when the knife falls on a hard floor;
- Strong handles with soft touch coating;
- You can choose a set with a matte or glossy coating;
- Symmetrical "European" sharpening for any hand.
Minuses:
- The manufacturer claims that these knives will never get blunt, but once a year, even with careful handling of blades, it is better to give them to sharpen.
Top Titanium Kitchen Knives
FOREVER Titanium Diamond - stronger than durable
These knives are indeed striking in their strength: not only are they made of titanium alloy, their blades are also further strengthened by the smallest diamond particles. In addition, the blades are present zirconium oxide and silver - to find something similar on the market is unlikely.
Pros:
- Do not corrode and do not get stained with water;
- Possess high wear resistance, serve for a long time and do not grind;
- Blades have antibacterial properties, ensuring maximum hygiene;
- Flexible blades are great for filing.
Minuses:
- Too light a blade shifts the center of gravity of the knife to the handle and disrupts the balance, making it difficult to control it.
BERGHOFF Ron - universal knives for quick cutting
Strictly speaking, these knives are not titanium, since they are made of alloyed steel X50CrMoV15. But the cover of them really includes Ti, which gives the blade strength and a spectacular black color.
In general, knives with a matte blade and a handle look very cool, but most importantly, they perform their function as “excellent”.
Pros:
- Due to the additional coating, the products do not stick to the blade;
- Heavy steel handle, however, there are options with ash pads - they have a better balance;
- Good cutting edge strength (56-58 HRC), with sufficient viscosity so that the blade does not stick on the bones;
- The resistant titanic deposition applied on the PVD technology, that is in vacuum and under big pressure - such will not be erased or scratched soon.
Minuses:
- Knives can not be washed in the dishwasher.
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