Mark’s Top Picks
kitchen knives
A personal selection of knives that make sense in terms of functionality, ergonomics, build quality and value for money.
Not everyone needs the most expensive kitchen knife. And the same shape, size or handle type will not suit everyone. That is why I selected models for this category that, in my opinion, have a clear purpose in the kitchen and can offer genuine value.
My name is Marek Šmíd and I have been working with knives for more than ten years. During that time, I have handled hundreds of different models, steels, shapes and constructions. I therefore know very well that a great knife is not determined only by high steel hardness, the number of Damascus layers or a striking appearance.
What matters most is how the knife cuts, how it feels in the hand, how easy it is to control and whether it matches the way you actually cook.
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Why was Marek's TOP selection created?
Proven by experience
The selection is based on more than ten years of experience with kitchen knives and on comparing hundreds of different models.
Evaluation of the whole knife
I do not look only at the steel. Blade geometry, balance, ergonomics, workmanship and ease of maintenance are also important.
Value for money
A good knife does not have to be the most expensive. Every selected model must offer appropriate practical value within its price category.
Clear purpose
Every recommended knife has a specific reason for being included in the selection and a clear type of cook it may suit.
What will you find in my selection?
I include in Marek's TOP selection knives that I would confidently recommend to my family and friends or choose for my own kitchen. You will find affordable models for your first experience with a quality knife, versatile chef's knife shapes and premium pieces for more demanding users.
- First quality kitchen knives for everyday ingredient preparation.
- Versatile Santoku, Gyuto and Chef knives for most kitchen tasks.
- Models with excellent value for money that offer high practical value.
- Premium kitchen knives for more experienced and demanding cooks.
- Specialised knives for meat, bread, vegetables or precise ingredient preparation.
- Gift knives and sets combining practical use with representative workmanship.
How do I evaluate knives for the selection?
I always look at a knife as a complete tool. The name of the steel or its HRC hardness alone does not tell you how a particular model will behave when cutting. Final performance is also influenced by heat treatment, grind, blade thickness, sharpening and the overall construction.
| What I evaluate | Why it matters |
|---|---|
| Steel and heat treatment | They affect edge retention, durability, corrosion resistance and sharpening difficulty. |
| Blade geometry | It determines cutting performance, how the blade passes through ingredients and whether the knife is suitable for a particular task. |
| Balance and weight | They have a major influence on control and comfort during longer cooking sessions. |
| Handle ergonomics | The handle must offer a secure, natural grip that suits the size of the hand. |
| Build quality | I look at how the individual parts are joined, the finish of the spine, the edge and the overall finishing quality. |
| Value for money | The price must correspond to the materials used, workmanship and practical characteristics of the knife. |
Marek's perspective
Marek's TOP selection is not a ranking of the most expensive or hardest knives. It is a selection of models that, in my opinion, are genuinely worth considering in their category. Each one has specific qualities and a clear reason why I would recommend it.
What type of knife should you choose?
| What you are looking for | Recommended type | Typical use |
|---|---|---|
| First quality knife | Santoku, Gyuto or Chef | Meat, vegetables, herbs and everyday food preparation. |
| Compact all-purpose model | Santoku or smaller Chef | Comfortable work in a smaller space and easy handling. |
| Precise small tasks | Petty or paring knife | Trimming, coring, peeling and preparing smaller ingredients. |
| Meat preparation | Portioning, boning or slicing knife | Portioning, separating meat and preparing neat slices. |
| Higher level of workmanship | Premium chef's knife | For more experienced cooks who can make use of finer geometry and high-quality materials. |
| Gift for a cooking enthusiast | Gift knife or set | A practical and representative gift with long-term use. |
The highest hardness is not automatically the best choice
Very hard steel can retain an edge for a long time, but it may be more sensitive to improper handling and more demanding to sharpen. For many home cooks, a balanced knife that is easy to maintain and matches their way of working is more practical.
Choose according to how you actually cook
If you are looking for one versatile knife, start with a Santoku, Gyuto or classic Chef knife. These models can handle most everyday kitchen tasks and can become the main knife in your collection.
If you already have a quality all-purpose knife, focus on what is missing in your kitchen. It may be a smaller utility knife, a bread knife, a meat knife or a specialised shape for the ingredients you prepare most often.
The right choice is not based only on technical specifications. It also depends on hand size, cutting style, experience, willingness to maintain the knife and the space in which you work.
Discover Dellinger kitchen knives
Compare versatile, specialised and premium knives and choose a model that matches the way you cook.
View kitchen knivesNot sure which knife to choose?
I will be happy to help you find a model based on your budget, hand size and cooking style. Contact us by phone at +420 702 049 048, Monday to Friday between 7:30 and 16:00, or by email at info@dellinger.cz.
Frequently asked questions about Marek's TOP selection
Who puts together Marek's TOP selection?
The selection is compiled by Marek Šmíd based on more than ten years of experience with kitchen knives and the comparison of hundreds of different models.
Is it a ranking of the most expensive knives?
No. The category contains knives that offer interesting features, good workmanship and meaningful value for money within their price class.
How are the knives selected?
The whole knife is evaluated – steel, heat treatment, blade geometry, balance, handle ergonomics, finishing quality, maintenance and suitability for a particular user.
Is every knife in the selection suitable for everyone?
No. Individual models differ in size, weight, geometry and maintenance requirements. It is important to choose a knife according to your cooking style and personal preferences.
Which knife is suitable as a first quality model?
For most customers, a versatile Santoku, Gyuto or Chef knife that can handle meat, vegetables, fruit and herbs is a good choice.
What is the difference between Santoku and Gyuto?
Santoku is usually more compact and has a flatter edge profile. Gyuto is the Japanese equivalent of a chef's knife and, thanks to its longer blade and more rounded profile, offers very versatile use.
Does higher hardness always mean a better knife?
No. Higher hardness can extend edge retention, but toughness, heat treatment, blade geometry and the way the knife is used are also important.
Will I also find gift knives and sets in the selection?
Yes. The selection may also include representative knives and practical sets suitable as gifts for cooking enthusiasts.
Can Marek's TOP selection change?
Yes. The selection may gradually change depending on model availability, new experience and the expansion of the Dellinger range.
Can I get advice on a specific model?
Yes. When making a recommendation, we take into account your budget, hand size, experience, cutting style and the ingredients you prepare most often.
