prEN ISO 8442-1

SLOVENSKI STANDARD
01-marec-2026
Materiali in predmeti v stiku z živili - Pribor in namizna posoda - 1. del: Zahteve za
pribor za pripravljanje živila (ISO/DIS 8442-1:2025)
Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 1:
Requirements for cutlery for the preparation of food (ISO/DIS 8442-1:2025)
Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Schneidwaren und
Tafelgeräte - Teil 1: Anforderungen für Schneidwaren zur Zubereitung von Speisen
(ISO/DIS 8442-1:2025)
Matériaux et objets en contact avec les denrées alimentaires - Coutellerie et orfèvrerie
de table - Partie 1: Exigences relatives à la coutellerie utilisée pour la préparation des
denrées alimentaires (ISO/DIS 8442-1:2025)
Ta slovenski standard je istoveten z: prEN ISO 8442-1
ICS:
67.250 Materiali in predmeti v stiku z Materials and articles in
živili contact with foodstuffs
97.040.60 Kuhinjska posoda, jedilni Cookware, cutlery and
servisi in jedilni pribor flatware
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

DRAFT
International
Standard
ISO/DIS 8442-1
ISO/TC 186
Materials and articles in contact
Secretariat: SAC
with foodstuffs — Cutlery and table
Voting begins on:
holloware —
2025-12-30
Part 1:
Voting terminates on:
2026-03-24
Requirements for cutlery for the
preparation of food
Matériaux et objets en contact avec les denrées alimentaires —
Coutellerie et orfèvrerie de table —
Partie 1: Exigences relatives à la coutellerie utilisée pour la
préparation des denrées alimentaires
ICS: 67.250; 97.040.60
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENTS AND APPROVAL. IT
IS THEREFORE SUBJECT TO CHANGE
AND MAY NOT BE REFERRED TO AS AN
INTERNATIONAL STANDARD UNTIL
PUBLISHED AS SUCH.
This document is circulated as received from the committee secretariat.
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NATIONAL REGULATIONS.
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NOTIFICATION OF ANY RELEVANT PATENT
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PROVIDE SUPPORTING DOCUMENTATION.
Reference number
ISO/DIS 8442-1:2025(en)
DRAFT
ISO/DIS 8442-1:2025(en)
International
Standard
ISO/DIS 8442-1
ISO/TC 186
Materials and articles in contact
Secretariat: SAC
with foodstuffs — Cutlery and table
Voting begins on:
holloware —
Part 1:
Voting terminates on:
Requirements for cutlery for the
preparation of food
Matériaux et objets en contact avec les denrées alimentaires —
Coutellerie et orfèvrerie de table —
Partie 1: Exigences relatives à la coutellerie utilisée pour la
préparation des denrées alimentaires
ICS: 67.250; 97.040.60
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENTS AND APPROVAL. IT
IS THEREFORE SUBJECT TO CHANGE
AND MAY NOT BE REFERRED TO AS AN
INTERNATIONAL STANDARD UNTIL
PUBLISHED AS SUCH.
This document is circulated as received from the committee secretariat.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
© ISO 2025
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
STANDARDS MAY ON OCCASION HAVE TO
ISO/CEN PARALLEL PROCESSING
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
BE CONSIDERED IN THE LIGHT OF THEIR
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
or ISO’s member body in the country of the requester.
NATIONAL REGULATIONS.
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TO SUBMIT, WITH THEIR COMMENTS,
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NOTIFICATION OF ANY RELEVANT PATENT
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Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland Reference number
ISO/DIS 8442-1:2025(en)
ii
ISO/DIS 8442-1:2025(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 General conditions for testing . 4
5 Measurement of lengths . 4
5.1 General .4
5.2 Total length .5
5.3 Blade length . .5
6 Cutting edge types . 6
6.1 Smooth cutting edges .6
6.2 Serrated cutting edges .6
7 Materials . 6
7.1 Blades .6
7.2 Handles .6
8 Performance requirements . . 7
8.1 Flexible blade .7
8.2 Sharpness and wear resistance .7
8.2.1 Sharpness . . .7
8.2.2 Wear resistance .7
8.3 Resistance of blade and handle .7
8.3.1 Resistance against dropping .7
8.3.2 Lateral bending strength .8
8.3.3 Bending strength in the direction of use .8
8.3.4 Firmness of the handle .8
8.4 Hardness .8
8.5 Dishwasher resistance .9
8.5.1 General .9
8.5.2 Procedure .9
8.5.3 Evaluation . .9
8.6 Exclusion of hidden defects .9
8.6.1 General .9
8.6.2 Evaluation .10
8.7 Gap dimensions and cracks .10
9 Hygiene . .10
10 Skin and food contact . 10
Annex A (normative) Dropping test .11
Annex B (normative) Lateral bending test .12
Annex C (normative) Bending test in direction of use . 14
Annex D (normative) Pull and torsion test .15
Annex E (normative) Immersion test . . 17

iii
ISO/DIS 8442-1:2025(en)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types
of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent
rights identified during the development of the document will be in the Introduction and/or on the ISO list of
patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment,
as well as information about ISO's adherence to the World Trade Organization (WTO) principles in the
Technical Barriers to Trade (TBT) see the following URL: www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 186, Cutlery and table and decorative metal
hollow-ware, in collaboration with the European Committee for Standardization (CEN) Technical Committee
CEN/TC 194, Utensils in contact with food, in accordance with the Agreement on technical cooperation
between ISO and CEN (Vienna Agreement).
This second edition cancels and replaces the first edition (ISO 8442-1:1997), which has been technically
revised.
The standard has been completely revised. The main changes compared to the previous edition are as
follows:
— New dimensions (total length, blade length) have been defined (see Clause 5),
— The table of materials has been deleted,
— The tang and bolster corrosion test have been deleted,
— The general corrosion test has been revised (see Annex E),
— The bending test has been revised (see Annex B),
— The bending test in direction of use has been introduced (see Annex C),
— Minimum hardness values for blades by material classes has been introduced (see Table 2),
— 6.5, 6.6, 6.7, 7.1 and 7.2 have been deleted.
A list of all parts in the ISO 8442 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found atwww.iso.org/members.html.

iv
DRAFT International Standard ISO/DIS 8442-1:2025(en)
Materials and articles in contact with foodstuffs — Cutlery
and table holloware —
Part 1:
Requirements for cutlery for the preparation of food
1 Scope
This document specifies material and performance requirements and test methods for knives with metal
blades intended for use in the preparation of food in household or commercial kitchens as well as in
slaughtering facilities.
This document does not apply for hunting knives, pocket knives, razors, utility or tool knives (with
trapezoidal blade for cutting carpets etc.).
This document does not apply for ceramic knifes, which are covered by ISO 8442-9.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 2768-1, General tolerances — Part 1: Tolerances for linear and angular dimensions without individual
tolerance indications
ISO 6507-1, Metallic materials — Vickers hardness test — Part 1: Test method
ISO 6508-1, Metallic materials — Rockwell hardness test — Part 1: Test method (scales A, B, C, D, E, F, G, H, K, N, T)
ISO 6769:2022, Vitreous and porcelain enamels — Determination of surface scratch hardness according to the
Mohs scale
ISO 8442-5, Materials and articles in contact with foodstuffs — Cutlery and table holloware — Part 5:
Specification for sharpness and edge retention test of cutlery
ISO 18265, Metallic materials — Conversion of hardness values
EN 10020, Definition and classification of grades of steel
EN 12875-1, Mechanical dishwashing resistance of utensils - Part 1: Reference test method for domestic articles
EN 12875-2, Mechanical dishwashing resistance of utensils - Part 2: Inspection of non-metallic articles
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— IEC Electropedia: available at http:// www .electropedia .org/
— ISO Online browsing platform: available at http:// www .iso .org/ obp

ISO/DIS 8442-1:2025(en)
3.1
knife
cutlery used for the preparation of food, manually guided and in general having a cutting edge; the two
major components of a knife are blade and handle
a) Complex knife
ISO/DIS 8442-1:2025(en)
b) Simple knife
Key
1 tip of the blade
2 cutting edge
3 back of the blade
4 choil
5 bolster
6 tang
7 rivet
8 blade
9 handle
Figure 1 — Examples for knives with designation of knife parts
Note 1 to entry: The bolster is considered as part of the handle.
Note 2 to entry: See Figure 1 for examples of a complex and a simple knife.
3.2
design structure
3.2.1
blade
thinner part of the knife used for cutting and intended to come into contact with food
3.2.2
handle
thicker part of the knife used for holding the knife safely and not intended to come into contact with food
Note 1 to entry: The bolster is considered as part of the handle.

ISO/DIS 8442-1:2025(en)
3.2.3
cutting edge
sharpened part of the blade intended for cutting
Note 1 to entry: The cutting edge starts at the bottom of the blade and ends at the tip of the blade. The back of the blade
is located on the opposite side of the cutting edge.
3.3
sharpness
parameter, which reflects the force needed to cut into a defined test material with a defined cutting
movement
3.4
wear resistance
resistance of the cutting edge against wear, tested by cutting into an abrasive test material
3.5
professional use
use of a knife done by a professional in an economic activity
Note 1 to entry: In contrast to the domestic or private use, professional use of knives occurs mainly in the meat
industry (slaughterhouses, butchers, etc.) but also includes kitchens of hotels and restaurants, etc.
Note 2 to entry: Professional use in the context of this document focuses in a normal situation for the knife, where
a sterilization is applied on a regular basis. The sterilization is often performed with boiling water or hot steam. It
cannot be excluded that the knives are used with appropriate gloves immediately after sterilization.
4 General conditions for testing
Unless otherwise specified, the tests shall be carried out at an ambient temperature of (23 ± 5) °C.
5 Measurement of lengths
5.1 General
Three dimensions for knives are defined in this document. Tolerance class c (very coarse)
...