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BergHOFF kitchen knives for every task: chef’s and santoku knives for chopping, bread knives with a serrated edge, small paring and utility knives, carving knives, kitchen scissors and poultry shears. The Legacy, Graphite, Gene, Codon and Vector series each have their own handle and style.
Start with a chef’s or santoku knife and a paring knife; they cover most everyday cutting. Wash knives by hand, dry them straight away and keep them in a block or on a magnetic strip so the edge stays sharp for longer.
See also: knife sets and blocks, knife sharpeners and cutting boards.
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Which knife should I choose?
A chef's knife for most jobs. A santoku for vegetables and precise cuts. A serrated bread knife for bread and cakes.
Read the knife guideFrequently asked questions
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Blade length: 9, 10, 11.5, 12, 12.5, 13, 13.5, 14, 16, 17, 17.5, 17.8, 18, 20, 21, 23, 25 cm.
Hand washing is recommended for all products currently in stock.
The BergHOFF warranty depends on the model: 5 years, 10 years, 30 years. The exact period is stated on each product page. On some products the coating has a shorter warranty; see the product page.
Prices of the products currently in stock: from €4,95 to €209,00.
Reviews
Guides

Which kitchen knives do you really need? Chef's knife, santoku, bread and paring knife explained, plus honing vs sharpening, the right angle...

How to sharpen kitchen knives at home: pull-through sharpener, whetstone or honing, the right angle, how often to sharpen and how to...
Questions and answers
Start with a chef's knife of around 20 cm – it handles most everyday cutting. Add a small paring knife for peeling and detail work, and a serrated bread knife.
Both are all-round knives. A chef's knife has a curved edge for rocking cuts; a santoku has a flatter edge for straight up-and-down chopping of vegetables, fish and meat. Choose the shape that feels best in your hand.
Use a honing steel regularly and sharpen the blade when honing no longer helps. Cut on wooden or plastic boards rather than glass or stone, and store knives in a block or on a magnetic strip.
We recommend washing knives by hand and drying them straight away. A dishwasher can dull the edge and damage the handle. Always follow the care instructions for your knife.