Kitchen knife Hs Code

Kitchen knife harmonized system code

Product Overview The kitchen knife classified under HS Code 821192 is a cutting tool specifically designed for food preparation and culinary applications. It typically features a blade composed of stainless steel or high-carbon steel with a length ranging from 100 mm to 300 mm, exhibiting precision-ground edges for enhanced sharpness and durability. The handle is ergonomically engineered from materials such as polymer composites, wood, or metal alloys to ensure optimal grip and safety during use. This classification encompasses various subcategories including chef’s knives, paring knives, utility knives, boning knives, and carving knives, each differentiated by blade shape, size, and specialized function. These knives undergo various processing stages including forging, stamping, heat treatment, and finishing to meet industry standards. Commercially, kitchen knives under HS 821192 are integral in food service establishments, retail culinary product segments, and food processing industries, facilitating tasks from basic slicing to intricate butchery. Their market positioning is underscored by adherence to stringent quality controls, material resilience, and compliance with hygiene and safety regulations, offering consistent performance in professional and domestic environments. HS Code Classification & Trade Specifications The HS Code 821192 is structured as follows: Chapter 82 – Tools, implements, cutlery, spoons and forks, of base metal; parts thereof, Heading 8211 – Knives with cutting blades, serrated or not (including pruning knives), other than knives of heading 8212; blades therefor, Subheading 8211.92 – Kitchen knives and other knives used in the kitchen. This classification is justified by the product’s fundamental design as a cutting implement intended for culinary use, excluding specialized knives covered under other subheadings (e.g., table knives or razors). Trade considerations for kitchen knives include packaging in corrosion-resistant materials or blister packs to prevent blade damage and maintain hygiene during transit. Preservation techniques may involve anti-rust coatings and desiccant inclusion to mitigate moisture exposure. Shipping requirements typically mandate secure, impact-resistant containers to comply with international transport safety standards. Quality standards applicable include ISO 8442-5 (knife hygiene), and compliance with WTO and Customs Union regulations ensures streamlined import/export procedures. Documentation must accurately reflect product specifications, material composition, and compliance certifications to facilitate customs clearance and adherence to global trade classification systems.

Kitchen knife Chapter Note

1.- Apart from blow lamps, portable forges, grinding wheels with frameworks, manicure or pedicure sets, and goods of heading 82.09, this Chapter covers only articles with a blade, working edge, working surface or other working part of : (a) Base metal; (b) Metal carbides or cermets; (c) Precious or semi-precious stones (natural, synthetic or reconstructed) on a support of base metal, metal carbide or cermet; or (d) Abrasive materials on a support of base metal, provided that the articles have cutting teeth, flutes, grooves, or the like, of base metal, which retain their identity and function after the application of the abrasive. 2.- Parts of base metal of the articles of this Chapter are to be classified with the articles of which they are parts, except parts separately specified as such and tool-holders for hand tools (heading 84.66). However, parts of general use as defined in Note 2 to Section XV are in all cases excluded from this Chapter. Heads, blades and cutting plates for electric shavers or electric hair clippers are to be classified in heading 85.10. 3.- Sets consisting of one or more knives of heading 82.11 and at least an equal number of articles of heading 82.15 are to be classified in heading 82.15.