Najbolji kuharski noževi 2026
Prva 3 prema 68 glasova od ljudi: Izbjegavajte Classic 8" · Victorinox Fibrox Pro 8" · MAC MTH-80 Professional 8". (Ažurirano 26. ruj 2026..)
Kuharski noževi koji su pobijedili na dugoročnim i laboratorijskim testiranjima 2026. (Wirecutter, America's Test Kitchen, TechGearLab i neovisni testeri), od jeftinih radnih konja do japanskog čelika.
Automatski prevedeno (izvornik na English). Pogledajte original
Prvih 10
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1
Izbjegavajte Classic 8"
VG-MAX čelik obložen Damaskom, oštar poput žileta i lijep.
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2
Victorinox Fibrox Pro 8"
Povoljni nož 'još uvijek šampion' tvrtke America's Test Kitchen.
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3
MAC MTH-80 Professional 8"
Nadmašio 22 suparnika u dugotrajnom testiranju; Japanska oštrina po srednjoj cijeni.
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4
Kuharski nož izrađen od 8 inča
Pet puta kovan čelik tretiran dušikom.
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5
Wüsthof Classic 8"
Njemački radni konj, opetovano najbolji odabir na Wirecutteru i TechGearLabu.
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6
Globalni G-2
Jednodijelni nehrđajući japanski nož s udubljenom drškom.
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7
Misono UX10
Tanak, oštar gyuto od švedskog čelika koji vole kuhari.
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8
Mercer Culinary Genesis
Pristupačan kovani nož koji se koristi u kulinarskim školama.
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9
Miyabi Kaizen II
Damask FC61 čelik proizveden u Seki, Japan.
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10
Zwilling Pro 8"
Zakrivljeni jastučić za udobno držanje.
Kandidati
Ne uspijevaju ući u vrh 10… još. Glasajte za njih da ih pomaknete gore.
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11
Tojiro DP Gyuto
Povoljni japanski gyuto s jezgrom VG-10.
Kako je uređen ovaj poredak? Glasovima ljudi: svaki ▲ dodaje bod, a svaki ▼ oduzima jedan. Svatko može glasati i dodati ono što nedostaje.
Nešto nedostaje?
Komentari (21)
Great list, bookmarked. My mom needs a new knife for her birthday
Honestly a sharp cheap knife beats a dull expensive one every time
Just bought the Mercer Genesis after reading this, will report back
Tojiro DP is the best Japanese entry-level gyuto, change my mind
Global G-2 is beautiful but the handle gets slippery with wet hands
No Japanese carbon steel at all? Masamoto, Takamura? Too niche I guess
Zwilling Pro has that half bolster which makes sharpening the heel so much easier
MAC MTH-80 at #1 is what every test kitchen says. Sharp, light, and holds an edge forever.
Do you really need an 8" or is a 6" fine for a small kitchen?
8" is the sweet spot for most people. A 6" is fine if your cutting board is small.
Misono UX10 is my dream knife, way too pricey for me rn
Got the MAC after reading this. Holy cow, it's sharp.
Wüsthof Classic is heavy but indestructible. Mine is 15 years old.
Learn to sharpen with a whetstone and any of these will be amazing
Shun is gorgeous but the steel chips if you're not careful. Not for bones!
Victorinox for my parents, MAC for me. Happy family 😄
Victorinox Fibrox at #3 for under $60 is the best value in the whole kitchen.
Agree, it's what most culinary schools hand out.
Made In on a 'best knives' list feels like an ad 🤔
It did well in a few tests, but yeah, I'd pick the Tojiro over it at that price.
Miyabi Kaizen II looks stunning, that damascus pattern 😍