Knife Set: types, equipment, how to choose, manufacturers

Kitchen knives are designed for cooking. For each operation, use your look. The advantage of a set of knives - in a plurality of base models that can extend the functionality of cutting tasks.

Universal blade instance using all operations worn for 3-6 months, then you should either sharpening or replacing entirely.

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

When used in the instructions, and stored in a rack of knives, sharpening is required, except for some mechanical damage. Manufacturers produce kits on the principle of multi-tasking.

Types sets of knives

Conventionally divided into two types: standard and auxiliary. The first in the home is replaced by the second, but in this case the service life is reduced to a few months, then perform sharpening or complete replacement of the blades.

In professional cooking use the entire range of the species. Base for domestic kitchen set - universal chef's knife and boning.

Types of knives in the set

In addition to the universal model, isolated by another 13 types of species operations or processed products. Conventionally, the model are divided into:

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

universal knife

An instance is used for cutting cooked, raw or roasted meats, fish and poultry. Suitable for cutting vegetables, cheese and cold cuts, bakery products. Universal knife Specification - make thin even cut in one motion. The length varies in the range of 10-20 cm.

In shape - long, narrow at the handle (acts by 0.5-1 cm), extends to the tip resembles a machete. Selected individually: for the shape and size of hands, pressing force. Tip - blunt, and the shape of the blade Natochka both direct and wavy.

Cook's knife

An instance of trying on three types of operations: cutting meat, chopping vegetables and cutting grocery products like cheese, sausage and bread. It is an elongated blade length of 15-20 cm wide at the handle and tapered toward the tip.

Sirloin meat is cut narrow part, the middle area is for vegetables, wide - for slicing chunks and slices. Produce two variations: all-metal, or a plug-in handle from plastic, silicone, wood.

Feature - cutting raw beef fillet pieces with bone and cartilage. Technique while cutting - roll blade tip from the narrow to the wide base and back. Cook's view - as universal.

Santoku knife

The same chef's version, came from Japan. European name - CHEF'sknives. Additional features: cleaning and slicing raw and cooked fish. Blade oblong and wide in the cut, do not bend, unlike cooking options.

Length is represented in four ways: 15 cm (6 inches), 20 cm (8 inches), 25 cm (10 inches) and 30 cm (12 inches). The average model kitchen - 20-25 cm. The blade extends closer to the handle part is designed for chopping.

The tip and the middle region were cut product slices and chopped vegetables. Pure Japanese variety is made in the standards of length 18-30 cm, thinner slice of the blade. Santoku knives belong to the universal.

Boning knife

Purpose instance - butcher: Branch of fat, cartilage, bone, veins and films. The primary task - to separate the fillet from the unnecessary parts, suitable for the treatment of poultry, meat and fish.

Oblong form, of the handle is the main wide part, which provides rigidity to the blade work, a few centimeters tapers and becomes narrower curved tip, which poddevat bones.

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

Fillet knife

Form elongated and narrow stretches to the tip, twisted up. Designed to hook a bone fillet and disconnect it with minimal losses, cut the meat into thin, long slices. Functional task - make an incision from the beginning to the end with a single motion.

Terms of Use - cut, without removing the knife from the fillets. Used in the professional preparation of culinary dishes and home butchering meat. copy length is 15-25 cm, width ranges from 1-4 cm. It refers to an auxiliary kitchen knives.

Paring Knife

It is presented in two versions: for cleaning vegetables and fish. The first embodiment relates to a basic auxiliary blades, the second is less common in household kitchen sets.

It has a semicircular oblong shape, about a third universal blade lengths (5-10 cm). Purpose - cleaning and cutting vegetables, the blade is of two types - straight and wavy, both versions are universal.

Semicircular shape with a side of the cutting portion, a sharpened tip, suitable for cleaning difficult areas, clippings figured on vegetables. Designed to clean off the husk, peel, cut off the leaves, convex parts, work with relief recesses.

carving knife

The knife used for cutting a whole food: meat from animals, poultry, fish or vegetables. Each other are divided into two types: vegetable and meat. The main purpose - to replace the category of cutting tools for specific products.

Shape instance oblong, with no sharp edge of a narrow, blade width does not allow the blade to wander, allowing mobility in hand for cutting meat and vegetables, skin peel or separation from the main array.

Average blade length of 10-15 cm (4-6 inches). Japanese equivalent of a knife, spread in Europe sets - Honesuki (wide blade on the handle, flat line tapers towards the tip, located at the depression-teeth blade).

Carving knife belongs to the universal basic knives because replaces multiple copies of the tool for mono operation.

Knife for cutting

There are several types of blades for chopping, which are intended for handling individual products as root vegetables, tomatoes, sausage or meat.

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

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

Universal knife for cutting an elongated version, with a narrow blunt tip, blade edge narrowed symmetrically on both sides. Blade - straight, wavy rarer.

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

Bread knife

The classical model for cutting sausage and baked goods - the knife-saw. Is a straight, oblong specimen with a blunt tip and wavy blade. Shape of knives repeats saw, slightly tapering to the tip.

There are two versions of the model - for meat and bread. First embodiment - with a thin, but a blunt tip, the blade width of an average of 1-2 cm.

Instance for cutting bread 15-30 cm in length, 2-5 cm in width. The magnitude of the waves - small sausage, a large bread. The knife is included in most standard kits for home kitchen use.

Knife for steak

The model used for slicing and cutting a large single piece of roasted meat (steak). An instance refers to extra blades, which are used for serving, not cooking.

Shape blades is oblong, in other cutlery range (10-13 cm) wide base (2-3cm), a narrow tip (blade middle 1-2 cm). The blade is tapered symmetrically and smoothly, the tip of a sharp, for butchering finished steak.

Feature - flat butt and specimens with Serration (gear). Included in the kits for the table.

Knife for tomatoes

It belongs to the subspecies chopping knives. Feature instance - ribbed edge and a forked tip to separate the seeds and peel. Specification - cutting products with a dense skin and soft filling.

Used for tomatoes, and other vegetables and fruits. The widespread domestic use - for cutting and cleaning citrus fruits (lemons, grapefruits, oranges). Form narrow and elongated, the average length of the blade 10-13 cm.

the blade edge is not wavy, and gear (sereytornaya). Define a model for tomatoes on the bifurcated tip, through which lift and move the sliced ​​vegetables and fruits.

Cheese knife

Professional chefs use several modifications cheese knives - each under a certain grade (hard, soft, creamy, and the like). The common feature of the models - short broad blade, pointed upward, and narrow in the blade environment.

Most specimens - with holes in the blade structure which eliminate product inhibition of the metal during slicing. The average length of 5-13 cm.

Is produced in two versions - from ceramics and metal.

Common model with a serrated or wavy edge blade, cleft or rounded tip. Copies two edges designed to cut and shaped layout, grab and move the slices of cheese on a dish. The official name - Cheese.

Butterknife

The model is only designed for cutting, drawing on oil bread. Used in everyday life and for processed cheese. Form elongated, shoulder blade (the end rounded and broad, not sharp). The model is not designed for a strong sharpening.

Produce metal, combined (with insertion handle), and ceramic model. The average length varies between 5-13 cm. Included in the set for serving the dinner table.

Hatchet

Kitchen hatchet - a tool for cutting. In everyday life, used for opening crustacean seafood (crab, lobster) Poultry and fish as well as meat products. Suitable for separation of joints and bones.

The model included in the basic set of knives for use with meat products. Form - an ax with a straight end or tapered tip. Models with a peak attributed to the universal instruments. The average length of 10-30 cm. It produces only metal items in different weight range.

In addition to these models, there are also others. The basis for the work - three universal instance, which help to cut the meat, poultry and fish, clean the vegetables and perform cutting products.

Options sets of knives

Knife Sets are available with and without the stand. Boxes for knives perform storage functions, sharpening and packaging varieties.

Fold blade instances with other metal utensils, kitchen utensils and cutlery impossible. Sets are divided into types: household for cooking, serving, mixed.

Set

Conventionally, there are five groups of sets of knives, which differ in a complete set, the number of pieces and the entry of additional accessories:

• Only knives;
• together with accessories;
• and 5 pieces in the kit;
• 5-10 pieces in the set;
• more than 10 items in the kit.

Manufacturers are not standardized a complete set of additional elements. Each kit contains tools: universal type, chef, short separate instance for vegetables.

knives only

Set, which consists only of the working cutting tools for everyday cooking. Available in two versions: for the kitchen and camp. Last characterized by not filling, and the design of the box (and often case) for storing and transporting tools.

There are only set of universal or only additional knives. Example: a set of three basic models like Santoku (Chef), and universal for cleaning vegetables.

An example of a set of additional copies of: coring, slicing cheese, tomatoes, bread and sirloin. the combined set of standards: Three universal knife, two or three more.

Knives and Accessories

Often producing household kitchen sets, which include accessories. These include scissors (universal, paper cutting, skins, twine, chicken), ovoscheochistitel, magnetic holder, etc.

Includes accessories to care for knives and other cooking operations. Produce advanced and basic sets: for amateur cooking domestic and professional use.

To 5 objects in a set

Kits, which include up to five items - basic. As standard, they include: a universal, chef, standard, bread knife and scissors. Produce models in which replaces the scissors for cleaning vegetables (short blade up to 10 cm).

Assortment of products includes three design variations: metal, ceramic, with integrated handle. Basic sets with stand for storing tools - with self-sharpening blade. Without stand kits require regular inspection and sharpening of the blade.

From 5 to 10 items in the set

Kits, with items 5-10 are designed for amateur and professional cooking. Producing embodiments for table or cooking.

Available for purchase sets of cutlery (knives, forks, spoons), dessert, fruit or steak and other species.

Kits for cooking include the three standard models (chef, versatile and vegetables), extra (bread, cheese, vegetables and cutting meat), as well as accessories like a vegetable cutter, scissors, pencil sharpener, blankets, a cutting board or a special plug for meat.

More than 10 objects in a set

Sets with 10 and more items designed for professional cooking. In addition to the universal and special knives for basic cooking operations, which includes range of additional accessories required in work.

The advantage of buying an extended set - fully equipped group of tools for cooking, including a cutting board and a hatchet for cutting meat.

accessories

Most sets sold with additional accessories for the care for tools, and a full-fledged cooking. Among the items for care - sharpener and Case knives. The rest are designed to extend the functionality of chefs.

Knife sharpener

Functional tool task - to renew the sharpness of the blade of the kitchen tool for slicing and cutting products. Sold together as a single item or as a part of the storage box knives (built-in opening for the lowering of the blade).

Flavor sharpener separately be strictly in accordance with the tool material. Ceramic products can not be sharpened as well as metal.

Musat

The tool is specially designed to fix the knife blade. Target application - align the blade, to remove chips and dents instead sharpen slice. This is a basic accessory for sets of professional knives for the kitchen.

Shaped like a round long files, with a rough surface which has the same diameter throughout the slice. Suitable for metal blades not covered with paint. Can not be used on ceramics.

Recommendation for use - the hardness of the blade within 50 HRCdo 60 HRC. With the help of Musat clean curved part with the blade, align the cleavage. If you use a tool on a soft metal, to align the blade will not work.

Scissors

Standard scissors kits perform several tasks: cutting paper, vegetables, herbs, twine, cutting of poultry. Form scissors - with the oval hole in the middle of ground blades, the blades are thick, with rounded tips.

The cut blades - a few millimeters. Designed to cut as thin (the tips of the blades) and thick materials like leather bird, tendons, break to pieces small bones (the middle part of the blade).

Handle material - plastic, silicone, metal or plastic. Notice the hole in the middle of the blade. If it is not, it is not intended for Poultry shears.

Stands for knives

Purpose of the subject - the storage and packaging of cutting tools in the kitchen. Stand provides space for each object in a set of different width, length and depth of the holes.

The organization should be the rule from large to small, so you can quickly understand the system of packaging of different instruments in the stand.

There are boxes of plastic, metal or wood. The height of the box - the length of the large knife plus a few centimeters. The top panel of the box has a hole for insertion of instruments, which is angled for convenience.

Produce Stand with built-in sharpener and without. Knife slides into the opening and obliquely passes through the sharpener, which updates the blade.

Knife holder (magnetic)

Magnetic holder for cutting tools in the kitchen - a metal or plastic plate, which is attached to objects. Is an integral unit which is disposed on a vertical plane.

The length of the standard holder - 20-40 cm. Instruments mounted on the principle of magnetic attraction. Suitable only for tools made of metal (any type of steel). To secure the knife blade enough to lean to the panel.

Some models with built-in magnet holders are equipped with a protective layer of rubber and silicone on a path that allows you to quickly detach the desired tool from the unit without damaging the handle.

When choosing note the depth of the holder, the distance at which the tools are remote from the wall. Minimum rate - 4 cm, it is a place to wrap the handle arms without touching the wall.

Accessory included working tools for the kitchen or sold separately.

Case for Blades

Accessories are included for cruising use. It is a separate pouch, made of leather or textiles. Single copies allow to fix the tool handle using fasteners.

Cover for blade used in a domestic environment in the case where all the working tools and utensils are stored side by side in the same box. Accessory for models made of metal or ceramics.

When you select a note holder and a built-in fasteners.

Peeler

Device is designed to clean the peel of fruits and vegetables. The principle of the device - anatomically shaped handle, the bottom of which is located at a distance of a convex blade, creating space.

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

Producing peelers with nozzles for different operations, the type of products and the depth of entry of the blade. The kit includes a device for curly cleaning.

Some models are equipped with a sharp tip to extract the seeds and pits and figure drawing. Handle material: metal, plastic, silicone, rubber. Produce models made entirely of ceramic, which do not oxidize the vegetables and fruits high in starch.

Meat fork

Cutlery for cooking and working with meat and meat products. In form - fork with two teeth, which diverge symmetrically from the center. Products tips curved in one direction. teeth length is 5-10 cm.

Releasing two versions: for cooking steak and serving as an element of the table. Used for slicing and cooking meat fillets, high cut between the teeth of the knife blade is designed to pass.

The materials of which produce the product metal, ceramics. From fork to fish characterized by a long teeth, from the dining area - the number of teeth (only two).

Cutting board

The extension kit for household and professional use includes cutting board. Purpose - countertop or other protection of the working surface from damage during the cutting and dressing products.

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

• hardness of the material (the optimum wood - is oak, alder, birch, beech);
• as the absorbed odors and liquid;
• protective rim for collecting the liquid (should be present between the dimple perimeter edge and working surface);
• Noise Reduction (not suitable metal);
• size (for transactions with meat, choose the model at least 30x30).

Do not recommend to buy models made of soft wood like pine. They absorb moisture, odors, quickly damaged. Prefer solid wood models.

Basic configuration of the majority: chef, versatile and knife for vegetables. Optional accessories are to care for tools, and to extend the functionality of operations during cooking.

pros

• Saving. Service tool kit costs less than buying items individually. Variety selection and configuration allows you to choose a set in accordance with the culinary preferences.
• Organization of space. Purpose Knife Set - savings of the working zone of kitchen space. Most kits are available with stand-organizer for storing tools and care and maintenance.
• Lifetime. A set of optional tools reduces the load on the universal instances.

• Ceramics. The material does not oxidize products that contain starch (bananas, potatoes, maize, etc.). With proper use, does not require additional correction of visual cutoff. The cost - in the middle price range. There is a choice of black and white kind of material.
• Steel. Durable material that does not cleave and be restored. Sharpened quickly, possible chipping correction and direction of the blade. Suitable for cutting meat and solid foods as nuts, lobster and bones. The operation rarely breaks down and blunts.

Problems

Sets a common problem - failure of one of the knife can not be recovered or rebuy a similar new instance. When you select a note. Whether models are available from the kit separately.

The second difficulty - sharpening blades. Purchase kits with built-saber, or tool for sharpening, which is included in the price. Even self-sharpening blades eventually become useless if you use a model for other purposes.

The lack of cheap kits - quality of materials and assembly of the handle. If this all-metal model, pay attention to the uniformity of steel along the entire length of the handle to the tip of the blade.

If this instance with plug handle, check the fasteners, the presence of chips on plastic or wood. This option likely to fail more often than metal, because when striking a hard surface during operation, handle material may crack.

Not all models can be repaired after the failure. The general lack of buying kit - not all of the components used in the preparation of dishes. The alternative - to buy and purchase a basic set of missing items.

How to choose a set of knives

Kit Selection is based on a common culinary operations. To start, determine the types of tools that you use every day, and those that you are missing. The number and set of knives choose the style of cooking and personal habits.

Basic set for any chef includes:

• universal knife (Average length of 10-15 cm, or 6-9 inches). This multi-functional copy of which must be easy to lay down in his hand, not to interfere with the cleaning procedures, shredder, cutting and slicing products.

• Cook's (chef's knife or Santoku). The average length - 20-25 cm, 8-10 inches. The blade must be sharp, strong and broad. The main purpose - fast cutting, try in the hands and on the surface, as the product fits in your hand and rolled from the tip to the base.
• For vegetables or cleaning. The average length - 6-10 cm, about 2.5-4 inches. An instance is used for treatment of vegetables, processing small items of food on weight (directly in the hands and not on the work surface).

It should be light, spicy, with a concave sharp edge and a blunt tip. Example - cleaning potatoes, onions and carrots.

• For bread. Average Length - 20 cm or 8 inches. The basis of selection - a gear cutting edge of the blade. Choose a model with a wide base for cutting and separating the pieces. Suitable for processing tomatoes and soft-bodied fruit.
• Slasher. The second name - ax. The length is not standardized, choose a heavy enough models that are placed on the cutting board. Saber you chop the bones and tendons, shinkuete cabbage, vegetables and herbs.

Prefer models, if you are cooking in the kitchen often meat and poultry.

• Fillet (For filetrirovaniya) designed to separate the meat from the bones. Use for fish, poultry and meat. The average length - 15-20 cm. Get a copy if you buy not to cut the carcass.
• Slicing. Choose wide not long model, which is easy to fall into the hand, do not interfere to perform fast rhythmic movements. Purpose - to produce thin and flat slices of fibrous foods (meat, poultry, sausage).
• Scissors and paper products. Prefer models that are designed to carve the bird and cut large items.
• Device for sharpening and correction of the cutting element. Choose sharpener and musat for steel products.

When choosing a look for the blade material and its specifications (labeling, tempering technology and quality) and a pen. It is important to give preference to models which are to be repaired or replaced in case of damage, easy to fall into the hand, do not interfere in the work.

Among the additional quality criteria model are:

• an inscription on the blade manufacturer;
• an indication of the brand, technology and varieties of steel;
• uniformity of the material;
• correctly sharpened blade bevel.

Quality knife is not riddled with irregularities and depressions, the touch is smooth, polished like glass cutter line is flat, without bumps and chips, the handle is not loose, it does not slip from his hands.

Steel is uniform across the length and width of the blade is the same in all parts of the sample, the density is in the range of 50 HRC to 60 HRC. Ceramics is polished to a shine, a sharp blade is smooth.

what better

The advantage - for expensive models, which indicate the product manufacturing process, marking steel or ceramics, are made of one material web is blade handle mounts.

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

The material of the knife blade

Releasing two types of blades: from the ceramic and steel. Each type has advantages and disadvantages. The choice depends on the optional use of tools, conditions and lifetime. Ceramics and steel differ in density, weight and use rules.

steel knives

When selecting see what the strength of steel, wherein the metal elements are arranged. Note the compound alloys signs of welding - a future place of fracture after prolonged or improper use.

Cheap Model outputs plastic handle installed instead of a wooden structure, or of organic glass. Steel is of several types: forged, Damascus and does not stick coating.

forged knives

Forged items are made by hand. Advantage - alloy fortress several levels of surface grinding, chipping and lack of defects, as in die manufacture. Disadvantage - sold in a high price range.

Forged steel determined by labeling (for example - HV-5, diamond, or common - H12MF). Designed for continuous operation, are acquired for processing meat and poultry.

Knives of Damascus steel

Determine Damascus steel on an uneven surface, mottled patterns. Species belongs to the elite metal processing. Mostly used for hunting knives, found in kitchen copies. Produce two types of Damascus steel: Welding and refined.

Obtained by repeated re-re-forging of the blade, which increases its resistance to damage. Damascus steel consists of the synthesis of several different steel alloys with carbon content. The blade of this type does not break down for decades.

Refined treatment differs type knife is forged from a single piece of steel, adding pattern. The latter option is more common in kitchen set, what type of welding.

Ceramic knives

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

Lack of material - when chipping blades strike against a hard, metallic surface in particular, it is impossible to curve in the blade side. Produce two types of ceramic: white and black (color versions - a consequence of the decor).

The advantage - it does not absorb odors for a long time is no extra sharpening. Black pottery has high resistance, does not chip in the processing of meat and joints. Sets are at medium to high price range.

Steel blades coated with neprilepayuschim

An alternative to expensive forged model. Steel repels grease, dirt, long heat-up and easy to clean.

Multiple levels provide surface polishing smooth the coating, in which product slices slide. Models are in mid-range.

Material knife handle

The second criterion for selecting a set of knives - handle material. It is a measure of product quality, pay attention to integrity, availability of chips, cracks, dents and irregularities in certain parts of the structure.

The most common materials: plastic, wood, steel. A combination of several elements in a single handle.

Knives with plastic handles

It refers to low-cost materials. Disadvantage - melts on contact with heat and hot items is subject to chipping, cracking or fissuring. The advantage - the cost of the material reduces the price set at 20-30%, does not absorb odors and perspiration.

Knives with wooden handles

Material refers to a medium and high price range. Disadvantages: wood wears out over time if not impregnated or coated with lacquer, which are harmful to health and can get into food, absorb substances and odors. Dignity - to be replaced, restored, safe for health.

Knives with steel handles

It is a versatile material that can be operated tools for a long time. Advantages: heavy damage, does not melt on contact with incandescent objects. Disadvantages: heavier model, can hurt hands following contact with hot substances.

Knives with handles with a steel insert

Handle with insert made of plastic, wood or silicone. Disadvantages: can decompose, melt. Advantage: conveniently fits in your hand, prevents slipping.

Exploitation

The basis of operation of a set of knives - the use of additional types for optional work with the products. Expand culinary skills by introducing the use of new models, it extends the life of the universal copies.

Store the kit separately from the metal cutlery, use a rack or a magnetic holder to arrange a set and save space tabletop. Proper storage will reduce operations sharpening blades.

Regularly check the blades for damage and bevels. If the blade is dull, use a pencil sharpener, and if twisted - musat.

Precautionary measures

1. Do not use a kitchen set of elements for other purposes (for construction, household work).
2. Before operating, make sure that the handle attachment are not damaged.
3. Do not leave model with plastic parts near the fire and heat sources (burners and oven).
4. Do not bring a knife to a person, do not substitute your fingers under the blade, or in close contact with him.
5. Treat with caution to ceramic models: they are just as sharp as metal.
6. Do not use the badly sharpened copies.
7. Do not try to catch a falling knife in, put the tool in the center of the countertop or table, away from the edge.
8. During operation, tightly squeeze the handle.
9. Clean and wash the whole set of after use.
10. Store in a rack, magnetic holder or a designated box.

malfunctions

A typical set of fault - from the point of failure or blades. For prevention - regular inspection and sharpen the blade. Note the chipped and uneven, for steel use musat for correction. Ceramic specimens are beyond repair when cleaved.

The second problem - the failure of the handle. Models made of plastic can not be repaired, it can be replaced at a service center. Tree to be restored or replaced. Less frequent breakage steel knob, it points to a marriage or severe operating conditions.

Before buying pay attention to the possibility of replacing the fixtures (in the handles of wood, plastic and organic glass) and the sale of spare part manufacturer.

Knife Set Manufacturers

Production of blades is concentrated in East Asia, North America and Europe. Notice, kitchen kits, which are made in China for the third world countries, are of poor quality products, rarely correspond to the declared by the manufacturer options.

USA. Among the companies represented by the North American producers, stand out: Sog, BuckKnives, Kershaw, GatcoTimberline, Leatherman, Emerson, Microplane.

Unlike products - compliance with stringent government quality standards, introduction of innovative technologies. The most common - it's not a manual and machine production with a low level of error. Applied diamond grinding steel.

Germany. In the world market of consumer goods represented brands: Fissler, Wuesthof, Zwilling J. A. Henckels, Gude, Boker.

Unlike products - use of steel with multiple levels of hardening, which is considered one of the best. Concentration of production listed brands - in the town of Solingen, the choice of note the location of the plant.

In operation the German steel is more than one decade, even with frequent use.

Switzerland. Basic kits represented companies Victorinox, Wenger. Models sold at high price range of the quality of steel production and finishing.

Japan. Famous brand manufacturers of tools for the kitchen: Kyocera, Mcusta, Global, Kasumi, Kanetsugu, Samura, Masahiro, Iaxell. Note the difference in the width of the standards, and the length of the blade mobility. Example - chef's knife Santoku.

Unlike European brands - in an innovative method of production of steel and products, development of non-standard models for basic and additional operations. Japanese companies sell knives, which have no analogues among the Western European manufacturers.

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

Presented colorful design, a combination of several of finishing materials in a single product, the attention paid to the design of stands, holders and cases for the set.

Czech. Eastern European manufacturer, is widely represented across the globe - Tescoma. The brand develops line kits for amateur and professional chefs use stainless steel and ceramics. The company's products in medium and high price range.

Italy. The market leading company DelBen, Which produces kitchen equipment in a classic design, experimenting with a trim, functional piece of kit (as a stand and holder on magnets).

Unlike products - manual processing, or complete, or finish. For blade masters use stainless steel with non-stick coating, and to finish the handle - wood of valuable species.

United Kingdom. Among the well-known brands - RobertWelch. In the production process using a stepped steel, the use of modern technology to create the solid ceramic.

France. Brand which exports to Western and Eastern Europe, America, Asia, Australia - Evercut. Unlike the company - the release of specific models are not repeated by other manufacturers. Products used by professional chefs.