the best knife for up to 65 EUR
Best kitchen knives under EUR 65,-
A quality kitchen knife does not have to cost several thousand crowns. For under EUR 65,-, you can choose a model that cuts well, is comfortable to handle and, with proper care, will serve you reliably for many years.
We selected all-purpose knives, Santoku knives and smaller utility models with an emphasis on functionality, ergonomics, easy maintenance and good value for money.
Our TOP knives under EUR 65,-
Do not want to compare dozens of models? Here are our favourites for different types of use – from a main chef's knife to an agile knife for precise work.
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What can you expect from a knife under EUR 65,-?
In this price range, you no longer have to settle for an ordinary supermarket knife. A properly selected model can offer good blade geometry, reliable stainless steel, a comfortable handle and noticeably more pleasant cutting.
Good working sharpness
A well-sharpened edge makes everyday cutting of vegetables, fruit, boneless meat and herbs easier.
Easy maintenance
Stainless steels are a practical choice for everyday home use and beginners.
Versatile use
One well-chosen Chef, Gyuto or Santoku can handle most everyday food preparation.
Sensible investment
You are primarily paying for a functional tool that can be a significant step up from ordinary inexpensive knives.
What type of knife should you choose?
If you are looking for one main knife, focus primarily on a Santoku, Gyuto or classic Chef knife. These shapes handle the largest share of everyday preparation and form a practical foundation for kitchen equipment.
| Knife type | Main advantages | Who it is suitable for |
|---|---|---|
| Santoku | Wider blade, good control and agility | For versatile cutting of vegetables, boneless meat and fish |
| Chef | Classic profile also suitable for rocking motion | For customers accustomed to a European cutting style |
| Gyuto | Longer, generally slimmer all-purpose blade | For precise cuts and working with larger ingredients |
| Petty | Compact size and precise tip control | For small cutting tasks, trimming and preparing smaller ingredients |
One all-purpose knife, or a smaller knife?
If you do not yet have a quality main knife, start with a Chef, Gyuto or Santoku. A Petty is an excellent helper, but because of its shorter blade it usually cannot replace a large all-purpose knife when processing bulky ingredients.
What should you focus on when choosing?
The highest HRC hardness or a striking blade pattern does not automatically mean the knife will be pleasant to use. It is important to assess the whole knife – its geometry, balance, handle shape, length and maintenance requirements.
- Blade length: approximately 170–210 mm is practical for a main kitchen knife.
- Handle size: the knife must sit comfortably in the hand and should not create pressure during longer work.
- Balance: a pleasantly balanced knife is easier to control and causes less hand fatigue.
- Geometry: a thinner blade generally passes through ingredients more easily but requires careful use.
- Maintenance: stainless steel is usually practical for a first quality knife.
A kitchen knife is not a cleaver
Do not use ordinary Chef, Gyuto, Santoku or Petty knives on bones, hard pits, frozen food or for prying. For these tasks, choose a tool specifically designed for them.
How to extend the life of your knife
Suitable cutting board
Use a wooden or quality plastic cutting board. Glass, ceramic and stone quickly dull the edge.
Hand washing
Wash the knife with a soft sponge, rinse it and dry it immediately. A dishwasher can damage both the edge and the handle.
Regular edge care
Maintain the edge continuously and do not wait to sharpen it until the knife is completely dull.
Need help choosing?
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 EUR 65,-
Can you buy a quality kitchen knife for under EUR 65,-?
Yes. In this price range, you can choose a practical knife with good working sharpness, a comfortable handle and easy maintenance.
What knife is best as a first knife?
For most users, it is best to start with an all-purpose Chef, Gyuto or Santoku knife with a length of approximately 170–210 mm.
Is Santoku or a Chef knife better?
Santoku is usually more agile and has a straighter edge, while a Chef knife offers a more curved profile that is also suitable for rocking motion.
Is a small Petty knife suitable as the only kitchen knife?
A Petty is excellent for small and precise work, but the short blade may not be sufficient for larger pieces of meat, vegetables or bulky ingredients.
Is HRC steel hardness important?
Hardness is only one parameter. The knife's final behaviour is also affected by geometry, grind, heat treatment and the way it is used.
Can a kitchen knife go in the dishwasher?
We do not recommend it. A dishwasher can damage the edge, blade surface and handle material. Hand washing and immediate drying are safer.
What cutting board should I use with the knife?
A wooden or quality plastic cutting board is best. Glass, ceramic and stone surfaces quickly dull the edge.
Can an ordinary kitchen knife be used to chop bones?
No. Ordinary Chef, Gyuto, Santoku and Petty knives are not designed for bones, hard pits or frozen foods. Use a suitable cleaver.
How often does a knife need sharpening?
It depends on the frequency of use, type of steel and cutting board. Maintain the edge regularly and do not let the knife become completely dull.
