## Common ground
All options are handles for kitchen knives, differing only in material.
## Options at a glance
**3926.90 – Plastic**
- **Defining trait:** Made from synthetic polymer, often injection-molded; lightweight and moisture-resistant.
- **Typical examples:** Polypropylene or ABS plastic handles on mass-produced knives.
- **Best fit when:** The handle is molded, smooth, and non-porous, commonly found in everyday kitchen knives.
**4016.99 – Rubber**
- **Defining trait:** Soft, flexible, and slip-resistant; often used for grip enhancement.
- **Typical examples:** Rubberized grips on chef’s knives or utility knives.
- **Best fit when:** The handle has a soft, textured surface for better grip, especially in wet conditions.
**4421.9X – Wood**
- **Defining trait:** Natural material with grain; requires maintenance and is less moisture-resistant.
- **Typical examples:** Walnut or rosewood handles on high-end chef’s knives.
- **Best fit when:** The handle is solid wood, visibly grainy, and feels warm to the touch.
**4503.90 – Cork**
- **Defining trait:** Lightweight, naturally antimicrobial, and provides a soft grip; often used in eco-friendly designs.
- **Typical examples:** Cork handles on sustainable or artisanal kitchen knives.
- **Best fit when:** The handle is made from compressed cork with a natural, textured surface.
**6914 – Ceramic**
- **Defining trait:** Hard, brittle, non-porous; used for aesthetic or specialized grip designs.
- **Typical examples:** Decorative or high-end knife handles with a glass-like finish.
- **Best fit when:** The handle is rigid, glossy, and made from fired clay or porcelain.
**8211.95 – Base metal**
- **Defining trait:** Made from iron, steel, or other non-precious metals; often used in durable or industrial knives.
- **Typical examples:** Stainless steel or aluminum handles on heavy-duty kitchen tools.
- **Best fit when:** The handle is metallic, solid, and feels cold and hard.
## Key differences
| Material | Texture | Durability | Moisture Resistance | Common Use Case |
|--------------|---------------|------------|---------------------|--------------------------|
| Plastic | Smooth | Medium | High | Everyday kitchen use |
| Rubber | Soft, textured| Medium | High | Wet or slippery conditions |
| Wood | Grainy, warm | Low | Low | Premium, traditional knives |
| Cork | Natural, soft | Medium | High | Eco-friendly designs |
| Ceramic | Hard, glossy | Low (brittle)| Very high | Decorative or specialty |
| Base metal | Cold, hard | High | High | Heavy-duty or industrial |
## How to choose
- Is the handle made of molded synthetic material? → 3926.90
- Does it feel soft and grippy, especially in wet hands? → 4016.99
- Is it solid wood with visible grain? → 4421.9X
- Is it lightweight, textured, and made from natural plant material? → 4503.90
- Is it hard, glossy, and non-porous like glass or porcelain? → 6914
- Is it metallic, cold to the touch, and solid? → 8211.95
## Overlaps & pitfalls
A handle may combine materials (e.g., rubber grip on a metal shaft), but only one material should define the primary classification. If multiple materials are present, prioritize the **main body** or **dominant material**. No option is vague, but "base metal" may be confused with "steel" — clarify if the handle is made of iron, steel, or aluminum