kSIST FprEN ISO 8442-1:2026

• Status: Not Published
• Public Enquiry End Date: 19-Mar-2026
• ICS: 67.250 - Materials and articles in contact with foodstuffs
• ICS: 97.040.60 - Cookware, cutlery and flatware
• Technical Committee: EPO - Packaging - sales and grouped
• Current Stage: 5020 - Formal vote (FV) (Adopted Project)
• Start Date: 29-Oct-2026
• Due Date: 17-Dec-2026
• Ref Project: FprEN ISO 8442-1 - Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 1: Requirements for cutlery for the preparation of food (ISO/FDIS 8442-1:2026)

• Revises: SIST EN ISO 8442-1:1998 - Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 1: Requirements for cutlery for the preparation of food (ISO 8442-1:1997)
• Effective Date: 01-Mar-2026
• Revises: SIST EN ISO 8442-1:1998/AC:2000 - Materials and articles in contact with foodstuffs - Cutlery and table hollowware - Part 1: Requirements for cutlery for the preparation of food (ISO 8442-1:1997)
• Effective Date: 01-Mar-2026

kSIST FprEN ISO 8442-1:2026 is a SIST standard document identical to prEN ISO 8442-1, based on ISO/FDIS 8442-1:2026. It specifies material and performance requirements, together with test methods, for knives with metal blades intended for preparing food in household or commercial kitchens and in slaughtering facilities. The document is meant for people who need to design, test, specify, or buy cutlery with defined dimensions, strength, hardness, hygiene, and corrosion performance.

What does kSIST FprEN ISO 8442-1:2026 specify?

kSIST FprEN ISO 8442-1:2026 covers cutlery knives for food preparation and sets out how to measure them and test them. It applies to knives with metal blades and excludes hunting knives, pocket knives, razors, utility or tool knives, and ceramic knives.

The document is organized into clauses on scope, normative references, terms and definitions, test conditions, length measurement, cutting edge types, materials, performance requirements, hygiene, and skin and food contact. It ends with five normative annexes that define the main test methods.

Annex	What it covers
Annex A	Dropping test
Annex B	Lateral bending test
Annex C	Bending test in direction of use
Annex D	Pull and torsion test
Annex E	Immersion test

What are the key requirements of kSIST FprEN ISO 8442-1:2026?

kSIST FprEN ISO 8442-1:2026 combines dimensional definitions, material expectations, mechanical tests, hardness limits, and hygiene-related requirements. In practice, it tells manufacturers what to design, what to declare, and how to prove that a knife is fit for food preparation use.

Dimensions and knife types

The standard defines three knife dimensions and how to measure them: total length, blade length, and the sharpened part of the blade. It also distinguishes between smooth cutting edges and serrated cutting edges.

This matters because product drawings, inspection reports, and supplier specifications need the same measuring basis. Clause 5 states that tolerance class c of ISO 2768-1 applies to the lengths, so dimensional checks are tied to a general tolerance system.

Materials and food or skin contact

Clause 7 requires blades to be made of metallic materials that ensure function and durability. Blade material shall comply with national regulations for food contact, and handle material shall comply with national regulations for skin contact.

For a buyer or manufacturer, this means material choice is not only a technical matter but also a regulatory one. The blade is treated as the food-contact part, while the handle, including the bolster, is treated as the skin-contact part in clause 10.

Mechanical resistance of the knife

Clause 8 requires knives to survive several mechanical checks. These include the dropping test in Annex A, lateral bending in Annex B, bending in the direction of use in Annex C, and pull and torsion resistance for the handle in Annex D.

The practical point is that the knife must remain safe and usable after expected handling loads and accidental impact. For example, after the drop test, visible marks are allowed, but no part may break off or splinter into a hazard.

Flexibility and blade behavior

A flexible blade, such as on a filleting knife, is defined in 8.1 by how it behaves when bent repeatedly over part of its length. This is a functional classification, not just a visual one.

That matters because flexible blades are treated differently in the bending tests. The lateral bending test in 8.3.2 and the bending test in direction of use in 8.3.3 do not apply to blades that meet the flexible-blade definition.

Sharpness, wear resistance, and hardness

Clause 8.2 links wear resistance to ISO 8442-5 and sets minimum acceptance criteria for knives with smooth cutting edges. Serrated cutting edges are excluded from that wear-resistance test.

Clause 8.4 sets minimum hardness requirements by blade material class, using either Vickers hardness or Rockwell hardness. In case of doubt, Vickers hardness applies, with conversion according to ISO 18265. This matters because hardness is one of the main ways the standard checks whether a blade can keep its cutting performance.

Dishwasher resistance and hidden defects

If knives are declared dishwasher resistant, 8.5 requires testing of at least three samples according to EN 12875-1, with evaluation according to EN 12875-2. Clause 8.6 requires an alternating immersion test in Annex E for knives declared stainless, rustproof, or corrosion-resistant, or made of such material.

This is important for product claims. The standard connects the claim on the label or in the specification to a defined test and acceptance check. It also uses the corrosion test to expose hidden defects such as cracks or overlaps that could affect safety.

Gaps, cracks, hygiene, and delivery condition

Clause 8.7 requires knives to be free from flaws, cracks, and other damage on delivery, with very small gap dimensions only. Clause 9 requires all product components to be cleanable with normal cleaning agents.

In practice, this gives the purchaser a straightforward acceptance point for visible manufacturing defects and cleanability. It also supports inspection at delivery and quality control during production.

What terms does kSIST FprEN ISO 8442-1:2026 define?

• Knife - Cutlery used for preparing food, guided by hand, and generally consisting of a blade and a handle.
• Blade - The thinner cutting part of the knife that is intended to contact food.
• Handle - The thicker part used for holding the knife safely and not intended to contact food.
• Cutting edge - The sharpened part of the blade that actually performs the cutting.
• Sharpness - A parameter that reflects the force needed to cut into a defined test material with a defined cutting movement.
• Wear resistance - The ability of the cutting edge to resist wear during cutting into an abrasive test material.
• Professional use - Use by a professional in an economic activity, mainly in meat industry settings and also in hotel or restaurant kitchens.

Who uses kSIST FprEN ISO 8442-1:2026?

kSIST FprEN ISO 8442-1:2026 is used by knife manufacturers, test laboratories, quality teams, buyers, and specifiers of food-preparation cutlery. It is relevant in household and commercial kitchen supply chains, as well as in slaughtering facilities and other professional food-handling environments.

It is useful for product design, type testing, incoming inspection, supplier qualification, and writing purchase specifications. It also helps teams who need to support claims such as dishwasher resistance, corrosion resistance, or suitability of materials for food or skin contact.

What changed in kSIST FprEN ISO 8442-1:2026 from the previous edition?

kSIST FprEN ISO 8442-1:2026 replaces ISO 8442-1:1997 and is described as a completely revised second edition. The changes stated in the document are:

• new dimensions for total length and blade length were defined in Clause 5
• the table of materials was deleted
• the tang and bolster corrosion test was deleted
• the general corrosion test was revised in Annex E
• the bending test was revised in Annex B
• the bending test in direction of use was added in Annex C
• minimum hardness values for blades by material class were added in Table 2
• clauses 6.5, 6.6, 6.7, 7.1, and 7.2 were deleted

Which standards are used with kSIST FprEN ISO 8442-1:2026?

• ISO 2768-1 - Provides the general tolerance class used for the lengths defined in Clause 5.
• ISO 6507-1 - Gives the Vickers hardness test method used for blade hardness.
• ISO 6508-1 - Gives the Rockwell hardness test method used for blade hardness.
• ISO 6769:2022 - Provides the Mohs-scale hardness reference used for the porcelain tile in the drop test.
• ISO 8442-5 - Provides the sharpness and edge retention test method used for wear resistance.
• ISO 18265 - Provides hardness value conversion when Vickers and Rockwell results need to be compared.
• EN 10020 - Defines and classifies steel grades used in the hardness requirements.
• EN 12875-1 - Gives the reference test method for dishwasher resistance.
• EN 12875-2 - Gives the inspection method used to evaluate dishwasher resistance.

What does the kSIST FprEN ISO 8442-1:2026 document contain?

kSIST FprEN ISO 8442-1:2026 contains figures that explain knife parts, how to measure lengths, and how to set up the bending and drop tests. It also contains tables for minimum wear resistance, minimum hardness by material class, bending forces, and pull and torsion loads.

The annexes provide full test procedures for the dropping test, lateral bending test, bending in direction of use, pull and torsion test, and immersion test. These procedures are the practical core of the document for laboratories and manufacturers that need repeatable testing.

The document also includes formulas for calculating bending force and detailed evaluation steps, such as how to judge permanent deformation, handle slackness, corrosion pits, and cutting-edge interruptions. That makes it useful not only for design control, but also for certification, conformity checking, and dispute resolution over test results.

SLOVENSKI STANDARD
oSIST prEN ISO 8442-1:2026
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
oSIST prEN ISO 8442-1:2026 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

oSIST prEN ISO 8442-1:2026
oSIST prEN ISO 8442-1:2026
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.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
ISO/CEN PARALLEL PROCESSING
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS.
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
PROVIDE SUPPORTING DOCUMENTATION.
Reference number
ISO/DIS 8442-1:2025(en)
oSIST prEN ISO 8442-1:2026
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.
ISO copyright office
RECIPIENTS OF THIS DRAFT ARE INVITED
CP 401 • Ch. de Blandonnet 8
TO SUBMIT, WITH THEIR COMMENTS,
CH-1214 Vernier, Geneva
NOTIFICATION OF ANY RELEVANT PATENT
Phone: [phone]
RIGHTS OF WHICH THEY ARE AWARE AND TO
PROVIDE SUPPORTING DOCUMENTATION.
Email: [e-mail]
Website: www.iso.org
Published in Switzerland Reference number
ISO/DIS 8442-1:2025(en)
ii
oSIST prEN ISO 8442-1:2026
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
oSIST prEN ISO 8442-1:2026
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
oSIST prEN ISO 8442-1:2026
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

oSIST prEN ISO 8442-1:2026
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
oSIST prEN ISO 8442-1:2026
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.

oSIST prEN ISO 8442-1:2026
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)
...