the best knife for under 125 EUR
A budget of up to 125 EUR already opens the door to genuinely high-quality kitchen knives. In this price range, you can choose models with higher-quality steels, precise geometry and workmanship that you will notice with every cut.
We selected versatile Santoku, Gyuto and Chef knives with an emphasis on sharpness, ergonomics, practicality and good value for money.
Our TOP knives under 125 EUR
Do not want to compare dozens of models? We selected five knives for different cooking styles – from an agile Santoku to a longer versatile Gyuto.
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What can you expect from a knife under 125 EUR?
Compared with basic kitchen knives, this category often gives you higher-quality cutting steel, higher hardness, more precise geometry and a more refined handle. The difference is mainly noticeable in easier passage through ingredients, better control and longer edge retention when properly maintained.
A higher price alone, however, does not guarantee that a particular knife will suit you. When choosing, it is important to consider its length, weight, blade shape, handle construction and the way you most often cut while cooking.
Higher-quality steel
The selection includes knives made from high-performance stainless steels that can offer good sharpness and longer edge retention.
More precise cutting
Well-designed geometry reduces resistance during cutting and helps produce clean, controlled cuts.
Better ergonomics
Good balance and a well-designed handle shape can make work more comfortable and reduce fatigue during longer cooking sessions.
More refined workmanship
This higher price range offers more interesting blade constructions, higher-quality finishes and more carefully executed details.
Santoku, Gyuto or Chef?
If you want one main kitchen knife, all three types can be the right choice. The deciding factors are primarily the size of your workspace, your preferred cutting style and the ingredients you prepare most often.
| Knife type | Characteristics | Who it is suitable for |
|---|---|---|
| Santoku | Wider blade, more compact length and a relatively straight edge line | For agile work with vegetables, boneless meat, fish and herbs |
| Gyuto | Longer and generally slimmer all-purpose blade | For longer cuts, larger ingredients and a precise chef-style technique |
| Chef | Classic European profile with a more pronounced edge curvature | For cooks who also use a rocking motion when chopping herbs |
What blade length should you choose?
For most home cooks, knives with a blade of approximately 170–215 mm offer a good compromise between agility and sufficient working length. The specific choice, however, depends on the size of your hand, cutting board and the way you use the knife.
Approximately 165–180 mm
An agile length suitable for Santoku, smaller workspaces and users who prefer easy control.
Approximately 200–215 mm
A versatile length for Chef and Gyuto knives, also suitable for larger pieces of meat, cabbage or bulkier vegetables.
Over 215 mm
A longer blade offers a greater working range but requires a more spacious cutting board and more confident handling.
Steel, hardness and blade construction
The type of steel affects edge retention, corrosion resistance, toughness and sharpening difficulty. The steel name alone, however, does not tell the whole story. The knife's final properties are also strongly influenced by heat treatment, blade geometry and grind quality.
Harder steel can retain a fine edge for longer, but it usually also requires more careful handling. Contact with a bone, hard pit or frozen food can damage the edge.
| Feature | What it offers | What to keep in mind |
|---|---|---|
| Higher hardness | Potentially longer retention of a fine edge | More careful handling and suitable sharpening equipment |
| Thinner geometry | Lower resistance and easier passage through ingredients | Do not use the knife for prying or chopping hard ingredients |
| Stainless steel | Practical corrosion resistance and easier care | Even a stainless knife should not be left wet or dirty for a long time |
| Multi-layer blade | Combination of a cutting core with outer layers and an attractive appearance | The number of layers alone does not determine cutting quality |
The highest HRC does not automatically mean the best knife
Hardness is only one parameter. In practice, geometry, balance, ergonomics and choosing the right use are equally important. A well-designed knife with lower hardness may be more practical for a particular user than an extremely hard blade.
Who are knives under 125 EUR suitable for?
This price range is suitable for customers who are no longer looking merely for a “better knife”, but expect a higher level of sharpness, more precise cutting, quality workmanship and comfort in everyday use.
- for home cooks who want a high-quality main knife,
- for customers upgrading from basic kitchen knives,
- for more experienced users looking for harder steel and more precise geometry,
- as a valuable and practical gift for someone who loves cooking,
- for cooks who want to expand their equipment with a quality Santoku or Gyuto.
How to extend the life of a quality knife
Use a suitable cutting board
A wooden or quality plastic cutting board is gentler on the edge than glass, ceramic or stone.
Wash the knife by hand
After use, wash the blade with a soft sponge, rinse it and immediately dry it thoroughly.
Protect the edge
Do not store the knife loose among metal cutlery. Use a suitable stand, magnetic rail or protective sheath.
Maintain the edge regularly
Do not wait with maintenance until the knife is completely dull. Regular gentle care is kinder to the edge than demanding restoration.
Use the right tool for bones and frozen foods
Standard Santoku, Gyuto and Chef knives are not designed for chopping bones, hard pits or frozen foods. For these tasks, choose a robust cleaver or a knife whose manufacturer explicitly states that it is suitable for such use.
Not sure which knife to choose?
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. We will help you choose a knife according to your hand size, cooking style and budget.
Frequently asked questions about knives under 125 EUR
Is it worth investing in a kitchen knife under 125 EUR
Yes. In this price category, you can get a quality all-purpose knife with precise geometry, good ergonomics and longer edge retention.
What knife under 125 EUR is best as a first knife?
For most users, the best choice is a versatile Santoku, Gyuto or Chef knife with a length of approximately 170–215 mm.
Is Santoku or Gyuto better?
Santoku is usually shorter and more agile, while Gyuto offers a longer blade suitable for larger ingredients and smooth cuts.
What kitchen knife length is the most practical?
For most home cooks, a length of approximately 170–215 mm is practical. The choice also depends on the size of your hand, cutting board and workspace.
Does higher HRC hardness automatically mean a better knife?
No. Hardness affects edge retention, but geometry, heat treatment, grind, balance and the way the knife is used are also important.
Is a Damascus knife always higher quality?
No. Damascus construction can offer an attractive appearance and a multi-layer blade, but cutting quality is primarily determined by the cutting core, geometry and heat treatment.
Can a quality kitchen knife go in the dishwasher?
We do not recommend it. A dishwasher can damage the edge, blade surface and handle. It is better to wash the knife by hand and dry it immediately.
Can Santoku or Gyuto knives be used to chop bones?
No. Standard Santoku and Gyuto knives are not designed for chopping bones, hard pits or frozen foods. Use a suitable cleaver for these tasks.
What cutting board is best for a quality knife?
A wooden or quality plastic cutting board is suitable. Glass, ceramic and stone quickly dull the edge.
How often does a kitchen knife need sharpening?
It depends on the frequency of use, type of steel, geometry and cutting board. It is best to maintain the edge regularly and not wait until it becomes completely dull.
