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Kitchen ceramic knife: reviews and how to choose a good blade. Best ceramic knives


How to choose a kitchen knife

Komsomolskaya Pravda told about the best kitchen knives. Vladimir Inzhuvatov, the chef of the ShchiBorschi online culinary school, will share how to choose the perfect tool.

Look at the old knives

Take a look at your fleet of old knives before buying. Think about what you liked about the model and what the complaints were. Focus on the handle, weight, usability, and how often you sharpened. After this analysis, it will be easier for you to choose a new instrument.

Steel or ceramic

Steel and alloy knives are best for home use. In addition, they are most of all on the shelves. They do not require scrupulous care: they can be washed and put in the dishwasher with the rest of the utensils. The main thing is to wipe dry after that. The speed with which they will blunt depends on the quality and grade of steel. But sharpening them is not difficult.
Take a closer look at high carbon steel kitchen knives. Their blade does not dull for a long time, they cut perfectly, due to their hardness. Their main disadvantage is fragility compared to other metals. This knife can rust and react to acid. In addition, only a master can sharpen the blade.
The second popular type of knives is ceramic. They are lighter, making the cook less tired. They do not need special care. Due to their coverage, they are considered more hygienic. But they cannot be called durable: when cutting a bone, it can break. They remain sharp for a long time, but it is better to take it to the master for sharpening.

Blade requirements

The best looks of kitchen knives have a smooth blade. High quality stainless steel blades look like a mirror. When purchasing, inspect the instrument: jaws, scratches, chips and streaks should not be present. If the manufacturer indicates on the packaging that it is made of forged steel, this is a plus. These blades are stronger and stay sharp longer. The best blades are perfectly balanced – they don’t pull the hand, don’t bend, and aren’t too thick.

When choosing a kitchen knife, there is a universal tip: compare the palm and the blade. If the blade is significantly larger, then it will be inconvenient to work. The larger the hand, the larger the knife it will handle.
An important nuance is the attachment of the blade to the handle. It should not just be inserted into the handle, but ideally run along its entire length. The rivets are ground, do not stick out and fit snugly in the grooves. The least preferred plastic handle without rivets.

How to sharpen a ceramic knife

Sharpening of a ceramic knife is carried out with special tools, so it is better to give a blunt tool to a workshop for dressing. But if a sharpening tool (special for ceramics) was purchased simultaneously with the knives, then before starting work on it, you need to take into account the following nuances:

  • What kind of sharpening was done by the manufacturer. If it is one-sided, then sharpening the knife on both sides, you can irreparably damage the product.
  • How dull the blade has become. If you just need to tweak this parameter, then diamond dusting is also suitable.

Ceramic knife sharpening diagram

Sharpening out of the box

Inspect the cutting surface when purchasing. It should be perfectly flat. Notches, dents and chips mean that the knife is poorly sharpened and will quickly deteriorate. The tip line should shine continuously along its entire length. The best is the classic double-sided sharpening.

How to sharpen a ceramic knife:

  • Cost. Ceramic kitchen tools are usually orders of magnitude more expensive than metal counterparts. It is worth noting that a good metal knife is also expensive, but even it will cost less.

According to the users of ceramic knives, they are perfect for daily use and in conditions when you need to cut a lot and often. They do not absorb odors and tastes, which allows alternating cutting of any products, retain their sharpness for a long time and do not wear out. However, they are not suitable for cutting frozen foods, working with bones or very hard foods – this task is better left for steel knives in the old fashioned way .

How to sharpen a knife

You can sharpen a ceramic blade with the following devices:

  • Grinding machine. Suitable only for those who already have experience with similar devices. The wheel on the machine must move quickly and smoothly, because even a slight beating of the abrasive coating will provoke the appearance of chips on the knife.
  • Diamond paste. The process will be very long, but quite effective. A small amount of diamond paste is applied to the leather belt and the blade is started to grind until the desired sharpness is achieved.
  • Electric sharpener. Such devices are sold only in specialized stores and cost about 4,000 rubles. It is believed to be the ideal way to restore the sharpness of a ceramic blade.
  • Mechanical sharpener. There is no need to independently select the sharpening angle – the device fixes this parameter, you just need to insert the knife vertically into the corresponding slots.
  • Stones and whetstones. It is very difficult to work with them with ceramics, because you will need a certain skill and a set of stones / blocks with different abrasiveness. A coarse abrasive surface will help shape the edge of the blade, medium grain will provide smoothing / disappearance of all scratches and abrasions on the blade, but fine abrasiveness allows you to polish the knife with high quality.

What are ceramic knives

Ceramic knives have become part of everyday life due to their lightness and striking sharpness, but this is a very recent invention – their production began in Japan only in 1985. By the way, it is the Japanese ceramic knives that are considered the best to this day. However, other manufacturers have picked up the trend and make good ceramics. The main thing is not to buy very cheap knives – perhaps they will be sharp right away, but they will quickly become dull, and it is impossible to sharpen a ceramic knife at home without special equipment.

Such knives are made of zirconium dioxide, which is pressed in the form of a powder in special forms, after which it is fired in ovens at a temperature of 1500 ° C, and then subjected to diamond sharpening, which together provides the knives with incredible sharpness and hardness. And, like any very hard material, such ceramics are quite fragile and inflexible, so you still can’t do without good sets of steel knives in the kitchen (don’t forget to choose a sharpener right away).

Fighting myths

There are many rumors, legends and myths about ceramic knives. Let’s try to separate the wheat from the chaff.

The first myth is that a ceramic knife is not dull. This is not true, he is dull. Although not as fast as an iron one, it dulls: somewhere in 2-3 years with intensive use of a branded blade and after 3-4 months – a fake one.

The second myth is that a ceramic knife cannot be sharpened. And this is not true. You can sharpen it yourself with a fine sandpaper or a diamond bar, but it is long, dreary and laborious. And there is no guarantee that you will maintain the factory sharpening angle. Also on sale there are electric sharpeners for ceramics manufactured by Kyocera (Japan), however, they are not cheap – from 4000 rubles, and the knives are not as sharp as from the factory. And, finally, you can contact the representative offices of manufacturing companies (for example, Samura) – they sharpen to the factory sharpening, at the same time remove chips up to 2 cm. It costs about 500 rubles. by the knife.

The third myth is that a ceramic knife is very fragile. This is close to reality.

Real ceramic knives have two colors – black and white. A black knife is 30–40 percent more expensive than a white one, since there is more zirconium in black and it also spends more time in the oven than a white one, as a result of which it is much stronger. In the Hatamoto office, a black San series knife with a blade length of 16 cm was dropped from a height of 1 m 20 cm onto the tiled floor – the tip broke off on the third attempt.

This does not apply to their Chinese counterparts – such knives are simply painted.

Offer – choose

The range of ceramic knives for almost all manufacturers is small. This is a vegetable knife (it is also called frunozhik) with a blade length of 7-9 cm, santoku and chef-type knives with a blade length of 12-14 cm, 16-18 cm, 18-21 cm. There is also a peeler. Knives of eminent companies have a strict, classic design, the Chinese have a complete mixture of styles. For example, a Chinese knife may have a santoku blade, and the handle is wood with gold made of cheap plastic. I’ve seen specimens with multi-colored blades. But the top of the kitsch is an iron blade covered in plastic with the hilt of a Chinese sword! It was also sold as ceramic. At one of the Moscow markets I saw a specimen of spotted colors with a proud inscription: “Granite Knife”. You should stay away from such products.

Thin calculation

So, you have decided to purchase such a knife. How to distinguish a normal knife from a fake? Good manufacturers have snow-white ceramics, even a little transparent. In Chinese counterparts, it is gray-yellowish or ivory, since knives are made using accelerated technology and spend less time in the oven, contain less zirconium, which leads to increased fragility and chipping, they become dull very quickly and cannot withstand even light blows.

You also need to pay attention to the handle. The knife should lie in the hand like a glove, and the plastic of the handle should be rubberized so that it does not slip even in a wet, greasy hand.

For budget knives, the handle is made of ABS plastic and is rough to the touch, but at the same time has a curved shape. It is more convenient to cut with such a knife, rather than chop – the handle does not allow! And don’t forget to pay attention to the sharpening. This is checked as follows: holding a piece of paper on the weight, try to cut it. If the blade easily divides the paper – the sharpening is good, if it tears – do not take it!

How and from what are ceramic knives made?

Zirconium dioxide is used for manufacturing. It is one of the most refractory metal oxides with a high degree of flexural strength and special hardness. It is mined in Australia, where there are deposits of black sands containing ore. First, zircon, separated from sandy impurities, is sent to Chinese factories, where it is converted into crystals of zirconium dioxide, then sent to Japan.

The material in the form of a powder is compressed. Then the workpieces are fired in smelting furnaces at a temperature of more than 1500 ° C for 2-6 days. Blades are made from cooled blanks using a grinding disc. The material of the best ceramic knives is close to diamond in hardness. Cloths of finished products can be white and black. Black silicon knives are obtained from the addition of dyes. They are fired for a longer time and have good wear resistance. They are more expensive than white ones.

Video: how knives are made from ceramics.

Ceramic knives pros and cons

When planning the purchase of metal-ceramic knives, you should find out their technical characteristics, all the advantages and disadvantages. And also the differences from traditional steel cutters, so that when choosing not to be disappointed with an expensive purchase.

The advantages of metal-ceramic blades include:

  • Zirconium is an ecological material that does not harm human health;
  • Ceramics does not have a porous structure, does not absorb foreign odors, does not stain the colors of the products;
  • Zirconium blades do not interact with the environment, do not oxidize when exposed to oxygen, do not rust;
  • The products after cutting with ceramics do not acquire a “metallic” taste;
  • After use, the blade retains its original color and shine for a long time, without fading from use;
  • The knife cuts soft foods neatly without breaking;
  • Ceramic molds are much lighter than metal ones, so the hand does not get tired from long work;
  • The blade is rarely dull, so it rarely needs sharpening.

The disadvantages of cermet knives include:

  • Do not use ceramic blades to cut hard or frozen food;
  • When using, a cutting board made of wood, silicone or plastic is required. Do not use the flint knife on stone, glass or metal surfaces;
  • Chopping and hitting movements should not be allowed, the blade may break off. Use only smooth cutting movements;
  • It is not recommended to scrape metal surfaces so as not to damage the canvas;
  • Ceramic products cannot be used in dishwashers or washed with abrasive detergents;
  • It must be stored away from other cutlery;
  • When sharpening, you need an electric sharpener or you will have to contact a specialist;
  • Ceramic blades do not tolerate temperature extremes; you cannot chop very cold and too hot foods;
  • Zirconia cutters can break if dropped accidentally;
  • They are distinguished by their high cost.

Rockwell hardness

Ceramic knives have a Rockwell hardness of 83-85 units. For metal blades, this figure does not exceed 60 units. Checking the level of hardness is easy – just use the tip of a blade to apply a few scratching, imitating cutting movements on a glass bottle. If scratches appear on the surface, then the parameter is at least 60 Rockwell units.

Only a few pieces of metal blades pass the proposed test.

What can be cut with a ceramic knife?

One of the greatest advantages of a ceramic knife is that it does not react with food or oxidize it. Vegetables and fruits do not change their natural color, do not darken;

Sintered products do not absorb foreign aroma, they can freely chop pungent-smelling products, such as onions and garlic. After chopping, it is enough to rinse the blade well and cut other products without fear that the knife will transmit the smell;

When chopping herbs for salad, the natural aroma is preserved, the effect is the same as if the grass was torn by hand;

Fresh soft bread and rolls are separated into thin transparent slices, the knife does not crush food and does not crumble them;

The ceramic blade perfectly cuts fillets of meat or fish of any thickness;

You can quickly and accurately make any cut – cheese, boiled sausage, ham, butter, salted and smoked fish.

Kitchen ceramic knife: reviews and how to choose a good blade. Best ceramic knives

How to store ceramic knives?

Ceramic blades are dull from contact with other metal utensils and should be kept separate.

Almost all manufacturing firms produce special stands for ceramic knives, from one to a set for several items, where the items do not touch each other. They are more often made from wood or plastic. Some manufacturers make plastic blade covers. Storage in a separate cell is allowed.

If a special cover is not included, then you can do it yourself. For this, an ordinary dishwashing sponge is cut lengthwise into two halves, and cut from the side of the end. The soft sponge perfectly protects the blade from contact with other objects.

Kitchen ceramic knife: reviews and how to choose a good blade. Best ceramic knives

Black and white

Difference in strength. Black knives are more relevant for professional use. White – perfect for household needs. Black in the production process bakes longer, from this they are stronger, but also cost, respectively, more expensive. White knives spend less time in ovens and cost a little less. But this does not mean that their quality does not meet the standards.

The form

Wide and short. Ceramic knives are rarely longer than 17-18 cm. Moreover, their blade is wide and thick compared to steel knives. This is due to the characteristics of the material from which they are made. A long blade can experience strong side loading. If the steel knife just bends at the same time, then the ceramic one may break.

How to use?

It takes a habit. Ceramic knives are very light in weight, while the blade is thick. A “toy” impression is created, but it is wrong. And this must be remembered. The blade has a very sharp edge.
Do not press or scrape. Ceramic knives are balanced differently. When working on them, you do not need to press out of habit, but work with light, smooth movements. The same applies to cutting greenery – do not knock with such a knife as with an ax. Moreover, they cannot be scraped.
Careful handling. It should also become a habit. Ceramic knives are not as undemanding as steel ones. Warn guests and au pair about this, or keep your knives away from them.

What can and cannot be cut?

Everything is soft. Fillets of meat and fish, sushi, herbs, vegetables, bread – everything where there are no bones, seeds and hard crusts (like a watermelon), it is convenient and pleasant to cut with ceramic knives.
Nothing solid. You cannot butcher chicken and meat with bones with them, chop off a leg frozen to the carcass, cut hard varieties of cheese, melons and watermelons.

Do not put them in the dishwasher

Kitchen ceramic knife: reviews and how to choose a good blade. Best ceramic knives

While ceramics can be washed safely in the machine, it is best to refrain from doing so with ceramic knives. Anything that gets into the machine runs the risk of bumping a little, and we’ve already determined that hitting hard surfaces can damage the blade. It is best to hand wash knives in warm water and a mild dishwashing detergent.

Do not drop ceramic knives

It is not necessary to develop samurai skills in order to use a ceramic knife, but caution and a quick reaction will not hurt. If the blade falls to the floor or strikes hard against another hard surface, it is likely to suffer losses in the form of a chip, crack, or split in half, depending on the force of the impact.

Ceramic Knife Firms

Kitchen ceramic knife: reviews and how to choose a good blade. Best ceramic knivesAccording to consumer reviews, the best ceramic knives are Japanese ones: Kyosera and Samura. Ceramic knives from Kasumi, Forever, Tivosan, Boker, EcoCeramic, Hatamoto, Mallony, Bergner, SwissHome, Shinoda and others are also popular on the Russian market .

The price of one knife, depending on the brand, varies from 800 to 2500 rubles. At the same time, black ceramic knives are more expensive, since they are harder than white, do not dull longer and are characterized by increased wear resistance and strength.

It is also worth noting that black and white knives are equally safe for human health. What cannot be said with absolute certainty about the colored ceramics of the blade: pink, blue, red, etc. There is a suspicion that colorful ceramic knives, due to their brightness, are replete with heavy metals ( ).

Selection rules

There are several signs by which you can choose a quality ceramic blade. But they do not give a 100% guarantee that you will come across a really good product from Japan itself, and not a Chinese fake.

When choosing a knife, be sure to ask it to unpack it from its packaging. If the manager refuses to do this, send him in the forest and do not succumb to persuasion that he is a super duper and should not be taken out. Go to another store:

  • be sure to pay attention to the cutting edge, it should not be thick. If you come across such an option, most likely this is a disguised metal blade under the ceramic, such a product will deteriorate in a matter of months. And pay attention to the weight, it shouldn’t be heavy;
  • pay attention to the price, take into account all the nuances in the extraction of materials and the most complicated workmanship, the price cannot be for such a knife at $ 20. The minimum threshold is $ 40-50 per piece and above;
  • high-quality ceramics are very smooth to the touch, close your eyes and slide gently along the blade, one might say, like a “baby’s bottom”, but let’s say that there should not be a single hook, roughness or burr. Examine the blade carefully for chips or other incomprehensible inclusions – they are excluded, or there is something wrong with the product;
  • the color scheme of the blade plays an important role, gaps are impossible, or only in the area of ​​the RK if it is very sharp. Foreign colors in the cutting edge should alert you.

Ceramic knives of various types.

There are several ways to check the reliability of ceramic knives. But anyone can run into a fake, if you find out quickly – bring it to the store and change it.

Best ceramic peeling knives

For peeling vegetables and fruits, small knives with a thin and sufficiently sharp blade are required. We considered 5 options and of them, taking into account strength, safety and ease of use, we chose one, the best model.

Tefal Ingenio White

This is a Chinese kitchen accessory made for peeling potatoes, cucumbers and other vegetables. The thickness of the latter is not very important because of the sufficient sharpness of the knife. Externally, the blade looks like a metal, but is made entirely of ceramic. It is distinguished by its high strength, which does not allow the blade to break when working with solid food. It is made in an elongated shape that allows you to cut meat and cheese with higher efficiency and speed.Kitchen ceramic knife: reviews and how to choose a good blade. Best ceramic knives


  • Thin blade;
  • Sharp blade;
  • Does not grind for a long time;
  • Light weight;
  • Does not absorb food odors;
  • Easy to clean.


  • Thick handle;
  • Snow white color.

Sharpening Tefal Ingenio White requires a special machine or hand sharpener.

The best all-round ceramic knives

Such knives are called so because of the possibility of using them both for peeling vegetables and fruits, and for cutting meat, cheese and other products. They are also often used to cut fish. These tasks, according to customer reviews, are adequately handled by 2 models of ceramic knives described in this rating category.

Chief Samura Eco Black Handle SC-0084B

First of all, this knife is striking because of its black color, due to which both the handle and the blade become dirty more slowly when working with coloring vegetables and fruits. It is characterized by a narrow and thin ABS plastic handle. This material is strong enough and withstands mechanical stress and high temperatures with dignity. Due to its use, the total weight of the accessory has also been reduced, which is equal to 124 g.

The Samura Eco SC-0084B chef is equipped with a sufficiently wide and long blade (17.5 cm), which allows you to easily cut thick sausages, meat, and cheese heads. Thanks to its sharpness, the products do not “break”, this is especially important when setting festive tables. The blade is very wear-resistant even after prolonged use and does not require frequent sharpening.Kitchen ceramic knife: reviews and how to choose a good blade. Best ceramic knives


  • Has no unpleasant odor;
  • Does not slip in the hand;
  • Calmly fits in the palm of your hand;
  • Does not bend with sudden movements;
  • Does not rust like metal products.


  • Not a low price.

According to reviews, this accessory is especially suitable for decorative, festive cutting. Due to the sharpness and large size of the blade, it is not recommended to make sudden movements with it.

Bohmann universal ceramic

It is a kitchen knife that looks like a hunting knife due to its long and thin blade. It is very easy to use, provides a simple and secure hand grip due to its special shape. Due to this, the accessory lies confidently in the palm of your hand, does not go to the sides and reduces the risk of cuts. A high level of safety is made possible by the use of several materials for the manufacture of the handle.

The blade of the Bohmann knife is rounded at the end, which allows you to cut bread, vegetables, meat, cheese and other products at a high angle and with a minimum of crumbs. The high strength of the blade makes it possible to work even with hard fruits. True, in no case should you knock on it, for example, when opening cans with conservation, otherwise its integrity may be violated.Kitchen ceramic knife: reviews and how to choose a good blade. Best ceramic knives


  • Black color;
  • Reliable fixation of the blade on the handle;
  • Medium sizes;
  • Comfortable to hold in hand;
  • Corrosion resistant.


  • The price is above average.

Due to the dark color, you can safely peel and cut beets and other products that greatly pollute the surface of the blade.

Best Japanese ceramic knives

Such accessories on the market are the most expensive and of the highest quality. They, depending on the model, are successfully used for completely different purposes – ordinary and decorative cutting of food, peeling vegetables and fruits, cutting fish. Let’s take a look at two of the best customer reviews.

Сантоку Kyocera Color Series

This is the most expensive, but also the highest quality knife in this rating. It is intended for home use and use in a cafe; it is irrational to take it on the road due to its considerable size and lack of a folding mechanism. The blade is made of high-quality zirconium ceramics, which calmly withstands high humidity and mechanical stress. Its length is 14 cm, which guarantees the effectiveness of both the cleaning of food with the accessory and the cutting.

The Kyocera Santoku Color Series has a 15-degree sharpening angle, which indicates its suitability for filleting meat and fish. It is sharp on both sides, which gives an even cut and control over the course of the product. Thanks to this, special skill is not needed to work with it. This accessory saves time on cooking and has a long service life of over 10 years.Kitchen ceramic knife: reviews and how to choose a good blade. Best ceramic knives


  • Suitable for both left-handers and right-handers;
  • Mohs scale hardness – 8.6 points;
  • Thin blade;
  • Rounded edge that prevents cutting;
  • Easy to sharpen.


  • A light blade that gets dirty quickly;
  • High cost.

Santoku Kyocera Color Series will serve as an excellent gift due to the presence of beautiful packaging and bright design of the product itself.

Hatamoto Vegetable Home

This is a small ceramic kitchen knife for peeling vegetables and fruits. It is convenient to do this due to a slightly curved handle and a sharp blade, but here you need to be careful not to cut yourself. The blade is thin enough, but does not bend like a metal blade. Its elongated shape allows you to improve the quality of cutting products and effectively use the product for grinding sausages, meat, cheese, bread.

Hatamoto Home is available in 4 colors, the handle is covered with plastic that does not rub the hand and does not slip even when wet. However, he is afraid of too high temperatures, under the influence of which the melting process can begin. His blade is quite long – 7 cm, but they are unlikely to be able to cut some large products quickly.Kitchen ceramic knife: reviews and how to choose a good blade. Best ceramic knives


  • Low price;
  • The cutting does not stick to the blade;
  • Stays sharp for a long time;
  • Practical, elongated blade shape;
  • The handle fits easily in the palm of your hand;
  • Suitable for cutting almost all types of food.


  • White blade that gets dirty quickly.

Of course, Hatamoto Home is not a thinning and carving knife, but it effectively copes with cutting meat and hard vegetables, shredding cabbage.

Which ceramic knife is better to buy

On the road, it is most convenient to take a folding accessory that fits easily even in your pocket. For butchering fish and meat, models with a rounded blade of small thickness are best suited. Cutting bread is more comfortable with a long and wide blade that fits easily into thick foods. It is more convenient to peel vegetables and fruits with a medium-sized knife that lies confidently in the hand.

Among the options considered in the rating, each model is good for its own, specific goals:

  • For peeling vegetables and fruits, Tefal Ingenio White is appropriate.
  • Chef Samura Eco SC-0084B will help you to cut beautifully and neat sausages, cheese and other products.
  • For peeling, slicing and chopping hard vegetables and fruits, you can choose the Bohmann all-round ceramic.
  • It will be correct to buy the “Bird” model as a camping knife.
  • In all cases in the kitchen, including in the cafe, Santoku Kyocera Color Series will be useful.

Undoubtedly, the best choice is considered to be universal ceramic knives, which are suitable for completely different tasks – peeling vegetables, cutting sausages, butchering fish and meat.

Price for ceramic knives

Prices for ceramic knives are very variable, because a lot depends on the complete set of sets or single products, the manufacturer.


The cost

Ceramic knife + peeler

740 rubles

Professional knife

1269 rubles

Knives with black blade and handle (5 pieces)

2023 rubles

Set of 3 knives on a stand

1930 rubles

Chef’s knife from Tefal

2640 rubles

Set of vegetable ceramic knives from Samura

5800 rubles

Customer Reviews

A good ceramic knife fascinates with its beauty and simplicity at the same time. There are no unnecessary problems inherent in metal kitchen cabinets. When handled correctly, you always have a well-sharpened product on hand. A few reviews about ceramic knives will help create an overall impression of the cutters:

Maria, 32 years old, Novosibirsk: “Try ceramics, my mother recommended. Fragile things don’t last long in my hands. Ceramic knives love gentle handling, as the instructions say. I have long wanted to check such a knife in business, I decided. The cost of the product was deposited in the subcortex, and luckily I began to behave more carefully in the kitchen. I bought the knife in black, it is more expensive, but more resistant to falls. Its sharpness simply amazes! “

Evgeny, 35 years old, Moscow: “I don’t like to constantly sharpen knives. I decided to try white ceramics. Yes, the problem of chips is present, the cutters require careful treatment of themselves. The absence of constant problems with sharpening is really pleasing. It’s a paradox, my mother bought items made of black ceramics and is not very happy with their sharpness. Literally after a couple of years, the knives became dull. I recommend buying people with straight arms. “

Zhanna, 27 years old, Wedge: “I’ve used metal knives all my life. I saw at a friend’s – an innovative miracle. I decided to buy for myself. The sharpness of the knife is great. The tip broke off literally a week later. A Russian person reads instructions and reviews until he breaks something. Took not expensive for 1200 rubles, I will study on it. I definitely want to try black ceramics. I recommend to everyone!”

From customer reviews about ceramic knives, it becomes clear that products really require careful handling. And having bought expensive products, there are incidents in the form of low-quality production. Black ceramics, according to manufacturers, do not become dull for about five years, with domestic kitchen use.


When considering which kitchen knives are best for you, decide what you need them for. If you are not too keen on cooking, get a universal model. For the culinary fanatic, a set of different tools will suit. And a professional will definitely need a chef knife and other models for cutting, milling, chopping.

Among all the models in the review, we have selected the best kitchen knives in certain categories:

Samura Harakiri 12 cm is universally suitable for the home. Equipped with a 59 HRC hardened steel blade with an anatomical handle. Sharp, does not dull for a long time. The handle is comfortable, made of impact-resistant plastic, without protruding parts, gaps.

The best set of knives for the kitchen MAYER & BOCH 5 23623. Consists of six tools of various sizes and purposes, including scissors. The set is compactly stored due to a wooden stand with a polymer coating. The blades are forged from high-carbon hardened steel, do not dull for a long time. The wooden handles are ergonomic, pleasant to the touch, do not slip in the hand.

Best chef knife Samura Harakiri 20.8 cm. The long, wide blade is made of corrosion-resistant AUS 8 steel. Thanks to double-sided sharpening on a water stone, it is very sharp and does not dull for a long time. The device is distinguished by precise balancing, anti-slip polymer handle, low weight, does not strain the hand during long work.

The best Tefal Ingenio ceramic knife 16 cm. The sharp blade is made of high density ceramic. The tool does not require sharpening, does not rust, does not leave a metallic taste, does not lead to oxidation of products. Includes a protective ring for hygiene and safety, a case. The ergonomic plastic handle does not slip in your hands.

Manufacturers offer other quality models as well. But in our review, we looked at affordable, reliable and safe products suitable for both aspiring chefs and professionals.

Sources used and useful links on the topic: media / okskie_nozhi / vse-chto-nujno-znat-pro-keramicheskie-noji-5ddba9eed8a5147cefe9c8dc https: // posudaa. ru / kuhonnye-prinadlezhnosti / kak-vybrat-keramicheskij-nozh-dlya-kuhni / 2016/10/5/7746 2020-goda-top12-5e14f147bb892c00af8e3d87

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