Kitchen and Butcher Knives
Mikov kitchen knives offer functional solutions for both home and professional cooking. Choose from the premium Ruby kitchen knife series or the traditional Klasik line. For meat preparation, the collection features the Luxury Butcher Knife series alongside classic butcher tools. The lineup is completed by honing steels for effortless edge maintenance. All tools excel in durability, ergonomics, and compliance with strict hygiene standards.
Kitchen and Butcher's Knives
Cooking is a craft that requires reliable, precise, and perfectly sharp tools. Whether you’re preparing a quick family dinner at home or professionally cutting up large cuts of meat at a meat processing plant, a dull knife only makes the job harder and significantly increases the risk of injury. Mikov kitchen and butcher knives bring decades of proven tradition, top-notch ergonomics, and high-quality steel to your homes and commercial kitchens. Our tools are designed to fit perfectly in your hand, minimize wrist fatigue during long cutting sessions, and be easy to clean.
Our kitchen product line is divided into the following main categories:
- Kitchen Knives (the premium Ruby line and traditional Klasik knives for everyday cooking)
- Butcher’s knives (luxury and classic butcher’s tools designed for professionals)
- Knife sets (complete and coordinated knife sets)
- SharpeningSteels (essential tools for regular maintenance and instant blade restoration)
How to Choose the Right Kitchen Knife
The foundation of every well-functioning kitchen should be the so-called “holy grail” of cooking— a large chef’s knife with a wide, long blade that can handle 80% of all tasks (from chopping onions to cutting meat). To start with, we recommend getting a medium-sized utility knife and a small, nimble paring knife for delicate work with vegetables and fruit.
When choosing a specific series, consider primarily how often you cook and your design preferences:
- CLASSICSeries : A traditional , reliable, and very affordable choice for the average household. The ergonomic handles can withstand daily, intensive use.
- RUBYSeries : Premium knives for passionate cooks. They feature perfect balance, a robust construction with an aesthetic design, and a completely seamless connection between the handle and the blade, which guarantees absolute hygiene (no bacteria can accumulate in the grooves).
Professional butcher’s knives for masters of the craft
Meat processing allows for no compromises. We have been developing and testing our butcher’s knives for many years. They feature specially shaped blades designed precisely for specific tasks—we offer narrow knives for precise boning, long knives for portioning, and other butcher’s knives for specialized tasks. We offer them in a hygienic design with highly durable plastic handles for meat processing plants, as well as in our Luxury Butcher’s Series with beautiful handles made of exotic rosewood.
Knife Sets and Elegant Storage
Whether you want to fully equip your new kitchen or are looking for a truly valuable and practical gift, knife sets are the best choice. You’ll receive tools that are perfectly coordinated in both design and function.
Sharpening, sharpening steels, and maintenance
Even the finest cutlery steel will dull over time with frequent use on a cutting board. That’s why a chef’s sharpening steel is a must-have in every kitchen.
- Before any major cooking session, lightly run the knife back and forth along the sharpening steel on both sides. This step doesn’t actually sharpen the knife (it doesn’t remove any steel), but it straightens the microscopic serrations on the edge, immediately restoring the blade to its original sharpness.
- Never cut on glass, marble, or ceramic surfaces —they will ruin the blade after just a few cuts. Always use wooden or plastic cutting boards.
Frequently Asked Questions (FAQ)
Can I wash kitchen and butcher knives in the dishwasher?
Although the blades are made of high-quality stainless steel, we strongly advise against washing the knives in the dishwasher. Extremely hot water, long cycles, and harsh chemical cleaning tablets irreversibly damage the blade (the knife will dull very quickly) and degrade the handle material—especially on knives with wooden handles. Always rinse the knife under running water with a drop of dish soap after cooking and wipe it dry with a dish towel.
What exactly is the difference between a boning knife and a carving knife?
A boning knife has a relatively short, narrow, and often very flexible blade. It is designed to allow you to safely and closely trim meat along the complex shapes of animal bones and joints without getting stuck in the bone. A carving knife, on the other hand, has a very long, straight, and rigid blade. It is used for making clean, straight cuts (slicing) of larger pieces of meat, roast, or ham, when you want to cut an even and neat slice in one smooth stroke.
What's the best way to store knives so they stay sharp?
The worst mistake is to toss all loose knives together into a single cutlery drawer. The blades bump into each other every time the drawer is opened, which deforms the edges and causes them to dull very quickly. The best way to store knives is to place them in a solid wooden block or attach them to a strong magnetic strip securely screwed to the wall above the countertop. This gives you immediate access to a sharp blade while keeping it as protected as possible.
Why have small rust spots appeared on my stainless steel knife?
Although it is stainless steel, no high-quality cutlery steel with a high carbon content (which ensures that the knife retains a sharp edge) is 100 percent immune to corrosion. Tiny spots (known as pitting corrosion) appear almost exclusively after washing in the dishwasher, or if you leave the knife lying wet in the sink for hours with corrosive substances (acidic lemon juice, salt solution, mustard). However, these surface spots can usually be easily polished away with a mild cleaning paste or liquid scouring powder.
What is a long knife with a serrated blade used for?
This knife, often referred to as a bread and pastry knife, has a specially shaped serrated blade. It is designed so that its pointed serrations easily and effortlessly cut through the hard, crispy crust of fresh bread without crushing the soft, fluffy crumb inside. In addition to baked goods, it’s also an absolutely invaluable tool for slicing through large sponge cakes or cutting soft vegetables with tough skins (such as very ripe tomatoes).