This blade is exceptionally on point for fish. Long, lean and slightly tapered, it is flexible enough to negotiate a myriad of fish bones with A-game agility. The result is a clean, perfectly filleted dish that looks beautifully presented on the plate. We offer two blade sizes, 16 cm and 20 cm. The rule here is to choose a knife that is approximately 5 cm larger than the fish you are filleting. This means the 16 cm blade is better suited to trout or mackerel, while the 20 cm blade is ideal for medium to large fish like salmon or catfish.
Our tip: The length and flexible blade of a Filleting Knife also make it an excellent choice for peeling an orange.
The fluted edge and straighter blade make the Santoku Knife a trusted kitchen all-rounder. The flutes ensure that food doesn’t stick to the blade when cutting, making slicing anything from meat, fish, vegetables to fruit feel effortless. The straight edge blade is suitable for chopping, slicing and dicing, helping you to cut more precisely but with ease.
Our tip: We offer this knife both with and without fluted blade. While the non-fluted blade might make long-term sharpening easier, we recommend the fluted edge, for the ease and precision it gives to any slicing task.
Freshly baked granary bread with salted butter, ciabatta with balsamic and extra virgin olive oil, sourdough rye with ham and cheese: bread has so many delicious guises. So, investing in a knife that knows how to tackle your daily loaf is key. Built to last, our Bread Knives slice adeptly through thick crusts, thanks to the wavy edge blade. For those who need help cutting the perfect slice, the Dux knife has an adjustable guide to help you slice bread or even salami or cucumber.
Our tip: Baked goods are this blade’s domain but try it on a pumpkin and you’ll be in expert hands.
The Carving Knife is another kitchen workhorse which can handle pretty much anything that lands on your cutting board. It’s ideal for more compact joints such as guinea fowl, poussin or duck. For larger cuts of meat, we recommend an extra-wide blade. The longer blades are also ideal for precisely cutting carpaccio, for example. The Carving Knife is also adept at handling all kinds of fruit and vegetables, making it another kitchen must-have. Its ergonomic handle means it’s super easy to use and the straight edge cuts with impressive precision.
Our tip: It may have earned its culinary stripes for carving meat, but this adept blade works just as well on soft fruit and vegetables. Why not try it on a pineapple?
Como fusiona un equilibrio excepcional con una estructura elegante, este cuchillo es fuerte y puede entrar en acción rápidamente en el terreno culinario. Es excelente para trinchar trozos más grandes como rabadilla de ternero, paletilla de cordero o pavo gracias a su hoja extra ancha, que te ayuda a cortar grandes pedazos de carne con facilidad. Para una demostración al estilo de un restaurante, úsalo para trinchar sobre una hermosa tabla para picar en el centro de la mesa.
Nuestro consejo: Las mejores cosas no siempre vienen en envases pequeños. El ancho adicional le brinda a esta hoja precisión y potencia. Si realmente deseas rebanar sin esfuerzo, elige la versión con filo con alvéolos de este cuchillo.
El cuchillo para verdura, el más pequeño en nuestra cocina, es muy versátil, ya que corta, rebana, pela, corta en dados y descorazona. Elige el filo dentado para frutas con pulpa suave, como kiwis o melocotones, para no magullar la pulpa. El filo recto es bueno para frutas cítricas y peras. También sirve para picar hierbas y preparar guarniciones. Ofrecemos tres tamaños de hoja: 6 cm, 8 cm y 10 cm, lo que te permite elegir la mejor hoja para la tarea a mano.
Nuestro consejo: La versión con la hoja más redondeada es buena para descorazonar manzanas o sacar ojos de papas. La punta centrada es ideal para cortar de manera muy precisa cosas como fondant, para que puedas mejorar tus habilidades para decorar pasteles.
El éxito de esta hoja pequeña radica en su contorno curvo. Un filo dentado superfiloso permite realizar cortes complejos en las superficies más delicadas. Rebana tomates sin aplastar sus delicados centros. Corte chipolatas, salami y salchichas especiales sin arruinar su forma impecable y precisa. Te preguntarás cómo hiciste para vivir sin él.
Nuestro consejo: El filo dentado de esta hoja también es ideal para untar mantequilla o mermelada sobre pan recién horneado.
Como nuestra especialidad en Victorinox es la combinación de herramientas, nuestro cuchillo para pan y pastelería ha sido diseñado para que lo utilices en todas las obras horneadas que crees en tu cocina. La hoja con filo dentado no sólo corta pan, pasteles y masas de pastelería con facilidad, sino que también funciona como una espátula para untar crema de mantequilla o glaseado sobre tus exquisiteces horneadas. Su gran ventaja es la forma especial de la hoja, que acompaña naturalmente el movimiento de la mano a medida que cortas y facilita la tarea. También ofrecemos una versión más larga de 26 cm que está diseñada específicamente para pasteles y masas de pastelería más grandes.
Nuestro consejo: Así como es idóneo en la cocina de pastelería, es igualmente habilidoso para manipular pan o verduras y frutas con cáscara dura, como la sandía.
Slice your salmon like a professional with this knife designed exclusively for the task. Filleting slices of the delicate fish is easy work thanks to this knife’s thin, flexible blade. The fluted edge of the Salmon Knife prevents the meat from tearing or sticking to the blade – ensuring that you have the perfect slice, every time. Your only problem will be keeping up with the demand for more.
Our tip: This knife’s long, thin, flexible blade with its fluted edge also makes it ideal for ham or anything else you’d cut with a slicing knife.
Make your next gathering memorable with food that looks too good to eat. The Shaping Knife is the ideal tool for creating garnishes that give your spread some added panache. The thin, curved “Bird’s Beak” blade and ergonomic handle provide the control you need to create intricate designs, whether you’re carving radish roses for the vegetable platter or slicing strawberry fans for brunch. Turn your meal into an event.
Our tip: This knife’s thin, sharp blade is also perfect for cleaning and peeling mushrooms.
Which other things do I need to consider when I’m choosing a kitchen knife?
Stamped or forged blade? Wood or synthetic handle? How does the handle need to feel in my hand and what do all the different blades do? We take you through all your options.
Is my knife still sharp enough? What’s the difference between sharpening and honing a blade? How do I sharpen my knife and which tool should I use? Our experts give you all the answers you need to keep your blades cutting perfectly.
Can I put my knives in the dishwasher? How should I dry and store them? And what kind of cutting board is best? Maintenance tips from Victorinox specialists will make sure your knives last as long as you need them.
