Buy kitchen knives at Paudin.nl

Seeking kitchen knives that really cut well and last a long time? At Paudin.nl Here you'll find a carefully curated collection of kitchen knives for every cutting task: from an all-round kitchen knife for everyday use to specialist knives such as a nakiri for vegetables or a boning knife for meat.

We want you to have no doubts. That's why we combine a strong selection with clear explanations, comprehensive specifications, and a selection guide to help you quickly find the right knife. Paudin.nl is your go-to shop for kitchen knives – whether you're looking for a single good knife or a complete set.

Best selling kitchen knives

M3 Petty – Master (12,5cm)

€ 49,99

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N15 Tomato Knife – Universal (12,5 cm)

€ 24,99

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N29 Cheese Knife – Universal (12,5 cm)

€ 24,99

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KW3 Santoku Knife - Aichi Wave (17,5 cm)

€ 35,99

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KW2 Bread Knife – Aichi Wave

€ 32,99

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HB1 Sashimi Knife / Carving Knife – Hammer Black (27,5 cm)

€ 39,99

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KW4 Nakiri Knife – Aichi Wave (17,5 cm)

€ 35,99

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KW5 Office knife – Aichi Wave (12,5 cm)

€ 24,99

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M2 Deba – Master (20 cm)

€ 69,99

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KW6 Vegetable Knife / Paring Knife – Aichi Wave (9 cm)

€ 23,99

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N16 Santoku Knife – Universal (13 cm)

€ 27,99

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N26 Flexible Filleting Knife – Universal (18 cm)

€ 32,99

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Choosing a kitchen knife: quickly find the right match

Unsure between several options? Use this quick decision-making tool:

One knife for (almost) everything: choose a chef's knife (usually 20 cm)
Compact and with lots of control: choose a Santoku knife
Especially when cutting vegetables: choose a nakiri knife
Lots of bread and hard crusts: choose a bread knife
At the table for steak/BBQ: choose steak knives (as a set)
Always handy: a paring knife and kitchen scissors

Why buy kitchen knives from Paudin.nl?

You don't buy a kitchen knife for just a quick trip, but for everyday use. That's why we focus on three things: transparency, ease of use, and reliability.

Clear product information: you can see at a glance which knife you are buying and what it is intended for.
Choice based on use: we help you choose based on cutting style, ingredients, and comfort.
Service if you are unsure: if you can't figure it out, we are happy to help you with practical advice.

This way you make a choice that you will enjoy for years to come, and that is exactly what you can expect from a specialist in kitchen knives.

Our range of kitchen knives

chef's knife (all-round kitchen knife)

What for: vegetables, meat, fish, herbs; chopping and slicing.
Why choose it: This is the best first purchase if you want one knife that can do almost anything.
Tip: 18–20 cm is ideal for most people; 20 cm is the popular all-around length.

Santoku knife (Japanese all-rounder)

What it's for: vegetables/fish/meat; especially useful when cutting straight down.
Why choose: more compact, more control, great for smaller cutting boards.
Choice tip: ideal if you sometimes find a chef's knife too "big".

Nakiri knife (vegetable knife)

What it's for: Cutting vegetables quickly with a straight edge; clean and efficient.
Why choose: if you cut a lot of vegetables (meal prep, salads, stir-fry).
Choice tip: less suitable for bones or hard, rough jobs.

Bread knife (serrated)

What for: bread, hard crust/soft inside, cake; also tomato/citrus.
Why choose: Cartels cut through without crushing.
Tip: Sharpening is different from sharpening smooth knives — so quality is extra important.

Paring knife

What for: peeling, small cuts, precision work (garlic, strawberry, potato).
Why choose: Small, safe and super controllable.
Choice tip: perfect complement to a large knife.

Office knife (intermediate size)

What for: fruit and vegetables, smaller pieces of meat; “mini-allround”.
Why choose: If you want a versatile knife somewhere between a paring knife and a chef's knife.
Choice tip: ideal for quick jobs where a large blade is too much.

Carving knife / Carving knife

What it's for: neat slices of meat/fish; fewer tears, a better cut.
Why choose: If you often serve roasts, roulades or large pieces.
Selection tip: long and slender = nice long strokes.

Boning knife

What for: remove meat from bone, tendons/membrane.
Why choose: For those who process chicken, ribs or larger pieces of meat themselves.
Tip: Requires a bit more technique; pays off if you do it often.

Hammes

What for: Ultra-thin slicing of ham or large pieces of meat (carpaccio style).
Why choose: For lovers of wafer-thin, straight slices.
Picking tip: Long and thin; not intended for chopping.

steak knives

What for: At the table; cutting meat without pulling or tearing.
Why choose: more comfort and better results with steak/BBQ.
Choosing tip: you usually buy this as a set.

Chinese axe

What it's for: Cutting/chopping vegetables and scooping ingredients with the wide blade.
Why choose: Lots of control, versatile in Asian cuisine.
Choosing tip: There are variations for vegetable vs. bone — use the right type for your job.

What should you pay attention to when buying kitchen knives?

Avoid making a bad purchase with these four points:

Length (comfort and control)
18 cm: agile and fast
20 cm: the most popular all-round length
22–24 cm: ideal for larger ingredients or larger hands

Cutting style (rocking or straight)

Do you often cut with a rocking motion? Then a chef's knife usually feels best.
If you're cutting straight down, santoku and nakiri are often perfect.

Grip and balance (the difference between “okay” and “wow”)

A good kitchen knife steers naturally. It should feel stable without you having to squeeze or push too hard.

Frequently asked questions about kitchen knives

What is the best kitchen knife if you only choose one?

A chef's knife of about 20cm is the best all-around choice for most people.

Santoku or chef's knife: which is better?

Choose a chef's knife if you do a lot of rocking cuts. Choose a santoku if you want a more compact knife and make straight cuts more often.

Which kitchen knife is best for vegetables?

A nakiri is ideal for vegetables. A chef's knife or santoku also works well as an all-around option.

How often should you sharpen kitchen knives?

On average, every 1–3 months, depending on use. Proper maintenance in between helps maintain sharpness.

Can a kitchen knife go in the dishwasher?

Better not. Hand washing extends the life of the blade and handle.

KNIFE TYPE

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Buy kitchen knives at Paudin.nl

Best selling kitchen knives

M3 Petty – Master (12,5cm)

N15 Tomato Knife – Universal (12,5 cm)

N29 Cheese Knife – Universal (12,5 cm)

KW3 Santoku Knife - Aichi Wave (17,5 cm)

KW2 Bread Knife – Aichi Wave

HB1 Sashimi Knife / Carving Knife – Hammer Black (27,5 cm)

KW4 Nakiri Knife – Aichi Wave (17,5 cm)

KW5 Office knife – Aichi Wave (12,5 cm)

M2 Deba – Master (20 cm)

KW6 Vegetable Knife / Paring Knife – Aichi Wave (9 cm)

N16 Santoku Knife – Universal (13 cm)

N26 Flexible Filleting Knife – Universal (18 cm)

Choosing a kitchen knife: quickly find the right match

Why buy kitchen knives from Paudin.nl?

Our range of kitchen knives

chef's knife (all-round kitchen knife)

Santoku knife (Japanese all-rounder)

Nakiri knife (vegetable knife)

Bread knife (serrated)

Paring knife

Office knife (intermediate size)

Carving knife / Carving knife

Boning knife

Hammes

steak knives

Chinese axe

What should you pay attention to when buying kitchen knives?

Frequently asked questions about kitchen knives

Information

Customer care

KNIFE TYPE

COLLECTIONS

PRODUCTS

STEEL TYPE