Review of Rawmid knives from the Modern collection, Classic RCK-09 and magnetic knife stand Rawmid RKH-01

Today we will present the results of testing knives — those indispensable tools that make cooking in the kitchen convenient and efficient. A good knife can become an unnoticeable assistant, while a dull, thick, unbalanced or uncomfortable knife immediately attracts attention and creates problems.

Our review includes three knives from the Modern series and one from the Classic series from Rawmid, as well as a knife block that fits all Rawmid collections. We test them to assess their usability and share our impressions of working with these tools.

For convenience, we have summarized the characteristics of the stand in a separate table.

The knives are packed in black boxes, shaped like a pencil case or a jewelry case. The design is minimalistic, the packaging looks quite elegant.

Each knife is packed in a slot cut into the sealing material, which perfectly matches the size of the product. The knife is protected on top by a strip of packaging foam, and its tip is covered by a small plastic piece. Inside the case there is also a warranty card and a user manual.

The knife block came in a plain cardboard box without paint. The box only had a sticker with brief information about the contents — the RKH-01 magnetic knife block. The block was wrapped in bubble wrap to protect the wood from damage during transportation.

As noted above, we got our hands on five items: three knives from one series, one from another, and a magnetic stand. Overall, everything looked quite elegant, although somewhat motley.

All knives in the Modern series are made of 1.4116 steel, known as «German» steel, according to the manufacturer. The handles of all knives are made of hard ebony, which is highly durable, wear-resistant, and resistant to moisture, rot, and insects.

The Rawmid Modern RMK-21 knife belongs to the category of chef's knives.

This knife solves 90% of problems — it can cut, shred and chop almost all products: meat, poultry, fish, vegetables and fruits, soft and hard structures.

The blade and handle look and feel like a single piece — no nicks or burrs, the knife is smooth from the tip of the blade to the tip of the handle.

The Rawmid Modern RMK-20 nakiri knife is designed for cutting vegetables and greens into thin, even slices. It is equipped with a wide (67 mm high) and straight long (20 cm) blade — a characteristic shape for this type of knives. The straight and wide blade provides excellent stability and control during work.

The knife has an unusually attractive appearance. Like the previous one, it fits comfortably in the hand and has a small weight, which allows you to easily perform many small movements without significant effort.

The Rawmid Modern RMK-13 utility knife has a relatively small size: the blade length is 13 cm. The shape, at first glance, exactly repeats the shape of the “large” RMK-21 utility knife.

The classic blade shape and comfortable handle will help you solve most culinary tasks. The light weight is very convenient when processing large volumes of products.

And another knife that came to us from another series is Rawmid RCN-09. The blade is made of 14C28N steel, known as «Scandinavian steel», and the handle is made of olive wood.

In addition to its strength and durability, olive wood is very beautiful — light, with a bright wood grain.

Let's note the ergonomic shape of the handle. Thanks to it, the knife fits comfortably in the palm of the hand and the user maintains full control over the movement when cleaning and cutting vegetables/fruits.Let's note the ergonomic shape of the handle. Thanks to it, the knife fits comfortably in the palm of the hand and the user maintains full control over the movement when cleaning and cutting vegetables/fruits.

Finally, let's take a look at the stand. It is made of acacia wood, which is famous for its strength and hardness. According to the manufacturer, acacia has high biostability and is resistant to wood-boring beetles. The warm wood color of the stand harmoniously matches any series of knives from Rawmid. The built-in magnet securely holds all knives, including two fairly large samples that we received for testing.

The stand has a solid weight and a wide base, which ensures its stable placement on the table. Six rubberized feet on the bottom securely fix the stand in place and prevent it from sliding.

You can even place jars of salt and pepper on the back of the base: the width of the free space is 7.5 cm.

The results of the inspection are impressive: the knives are very sharp, the handles fit comfortably and securely in the palm of the hand, and the knives themselves are smooth and pleasant to the touch. However, to fully appreciate their work, we have to test them in action.

The user manual included in each knife box is printed on thick, smooth paper.

The manual covers preparation before use, care, maintenance and proper sharpening of the knife. It won't take much time to study the document.

Before using the knives, we washed them and wiped them thoroughly with a soft cloth. After that, we placed them on a stand, assessed their appearance and started testing.

Within a week, we completely switched to Rawmid knives, eliminating the usual tools from our daily use. The Modern set, supplemented by a “small” vegetable knife from the Classic series, successfully coped with all tasks: cutting and shredding vegetables, fruits, cheese, sausages, bread, pastries, as well as cleaning and cutting meat and poultry.

The knives are perfectly balanced, have a low weight and comfortable handles, making them easy to hold in your hand. The wooden ebony handles do not slip and feel good in the palm of your hand. The vegetable knife, light and compact, is great for peeling fruits, removing cores and slicing.

The blades of the knives are extremely sharp, cutting is easy, without much effort. Even slicing frozen lard did not cause any difficulties. You can find out more about working with knives of different lengths and blade heights in the practical experiments section. Overall, we enjoyed using the Rawmid Modern knives and the Classic vegetable knife.

The stand also performed well. It holds four knives securely, although it takes a little effort to remove them, which is understandable — if the magnetic hold is weak, the knives can fall out. However, by the end of the week, noticeable damage to the wood appeared on the top edge of the stand from constant contact with the blades.

A knife block would make a great stylish gift or an elegant accessory for a kitchen with a designer renovation. However, as a practical solution for everyday use, especially for those who cook a lot, it shows itself to be less ideal. Over time, the block will acquire a clearly used and «aged» look, which gives it a special aesthetic — kitchen tools should work, not remain perfect in appearance.

After use, the knife should be washed with a soft sponge and neutral detergent, rinsed thoroughly and wiped dry. It is not recommended to wash knives in the dishwasher, dry them in the microwave or oven, use hard sponges, or store the knife in a dirty or damp place.

To maintain the sharpness of the blade, the manufacturer recommends sharpening the knife every three months using a whetstone. The use of simplified sharpeners is not recommended, as this can change the angle of the blade.

During practical tests, we will cut products of different hardness and density with knives, focusing on convenience, sharpness and other performance qualities of the products.

The vegetable peeler did a great job of peeling apples, mangoes, onions, and bell peppers. We also used it to finish peeling carrots, cutting off the top and tip. The curved handle fits comfortably in the palm of your hand, and the blade feels like an extension of your hand. A very handy tool.

We started with the lemon. The Rawmid Classic RCK-09 knife sliced ​​it into the thinnest transparent slices. It could have been sliced ​​even thinner, depending on the needs and experience of the cook.

Cutting cucumbers and core apples is easy.

Potatoes can also be peeled if the user prefers to do this with a knife rather than a specially designed device.

Result: excellent.

A utility knife can cut, shred and chop anything that is suitable for this purpose. We tried cutting meat and cheese, shredding onions and carrots. As a vivid example, we will give pork.

The knife cut the piece of leg into chops extremely smoothly, extremely easily and without much effort.

The utility knife cut the lard, freshly taken out of the freezer, into thin slices without the slightest effort. Despite the triteness of the comparison, it is impossible not to mention it: the knife really did go into the frozen lard as if it were butter.

The instructions warn against cutting frozen food, but thanks to the weight of the knife, its sharpness and balance, we managed to do it without any problems. Of course, lard is not comparable to ice, but nevertheless, a knife with different characteristics would require much more effort.

Now that we have already tried the lard, it is time for the bread. The bread is fresh, quite heavy, with a hard dense crust, also sprinkled with seeds.

No creasing or deformation of the loaf, no crumbs around: the knife went in easily, cutting both the seeds, the crust, and the crumb of the bread equally smoothly.

Result: excellent.

The zucchini could have been cut with a long utility knife, but since we had a nakiri, we decided to use it. We cut the zucchini in half lengthwise, then each half again. Everything was quick and easy. The knife handle is comfortable, and you don’t need to press hard — just aim and cut.

Nakiri is often recommended for chopping herbs and garlic, so we decided to test it out. First, we crushed the garlic cloves by pressing down on the wide blade, then quickly chopped them. As a result, the garlic for the sauce was ready in a matter of seconds!

This is how simple and quick it is to prepare the ingredients for dinner. And the sauce is already in the fridge.

The knife handled dense apples just as easily: slices, or transparent ones, if you want.

With the smallest knife in the series, we cut pastries, fresh and cooked vegetables, cheese and sausage. Soft cheese was cut into 8 pieces without any damage or contamination — during the entire cutting process, we did not wipe or rinse the blade even once. The cheese stuck to the knife a little, but this was not a significant problem, there were more serious cases.

Sausage, cucumbers — any product of a suitable diameter the knife easily and freely cut into slices as thin as desired.

Baking was not a problem either.

The small knife is extremely convenient for chopping or slicing any products of the appropriate size.

Result: excellent.

The knives of the Rawmid Modern RMK-21, RMK-20, RMK-13 and Rawmid Classic RCK-09 series are made of high-quality steel, which is resistant to corrosion and easy to sharpen. These knives are perfectly balanced, their light weight, pleasant to the touch and comfortable handle make their use easy and efficient. The expression “the knife fits in the palm of your hand like a glove” accurately describes our feelings when working with Rawmid knives. If it were not for the tests and the need to concentrate on the results, we would not even notice the knife while cutting — this is the best evidence of its convenience.

We found no significant drawbacks in the knives. The only thing to consider is that if the user wants to buy the entire Modern collection, he will have to additionally buy the smallest vegetable knife, which is not included in the set. However, the other three knives from the Modern series cope well with most slicing, shredding and chopping tasks. The nakiri hatchet stands out in particular, which is especially convenient for chopping herbs, garlic and nuts. The only remark concerns the stand: small chips appeared on its upper outer corner after a week of use.

Pros:

• Excellent sharpening and balance
• Average knife weight and thin sharp blade
• Comfortable handle
• Nice appearance and unity of design of the series
• Beautiful packaging, so suitable as a gift

Cons:

• The angle of the stand, interacting with the blades, quickly loses its original appearance