Fillet, rump, sirloin or onglet, whichever cut you choose, our Steak Knife is its ultimate go-to partner. Fitting neatly into the palm of your hand, it gracefully glides against the grain, leaving you to savor the flavor. We offer two types of steak knife: straight edge and wavy edge. True meat connoisseurs prefer the straight edge, so as not to tear the meat. The wavy edge makes the knife more of an allrounder however – it’s also ideal for slicing pizza.
Our tip: The wavy edge blades can handle not only steak and pizza with ease, but also pastries, pies and quiches too.
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?
Dieses Messer verbindet eine aussergewöhnliche Balance mit einer raffinierten Struktur. Es ist sehr robust und auch für anspruchsvolle Aufgaben geeignet. Seine besondere Stärke spielt es beim Tranchieren grösserer Stücke aus. Die extra bereite Klinge gleitet auch mühelos durch eine Rinderhüfte, eine Lammschulter oder einen Truthahn. Wenn Sie Ihre Gäste besonders beeindrucken möchten, tranchieren Sie das Fleisch auf einem schönen Schneidebrett direkt vor ihren Augen.
Unser Tipp: Die besten Dinge gibt es nicht immer in kleinen Portionen. Die zusätzliche Breite verleiht dieser Klinge Präzision und Kraft. Wenn das Schneiden noch leichter von der Hand gehen soll, nehmen Sie die Klinge mit Kullenschliff.
Das kleinste Messer in der Küchenschublade, das Gemüsemesser, ist ein absoluter Allrounder zum Hacken, Schneiden, Schälen, Würfeln und Entkernen. Der Wellenschliff sorgt dafür, dass das zarte Fruchtfleisch von weichem Obst wie Kiwis oder Pfirsichen nicht verletzt wird. Messer mit geradem Schliff sind perfekt für Zitrusfrüchte und Birnen. Sie eignen sich auch zum Kräuterhacken oder Zubereiten von Garnituren. Wir bieten drei Klingenlängen: 6 cm, 8 cm und 10 cm – so können Sie für jede Aufgabe die beste Klinge wählen.
Unser Tipp: Die abgerundete Spitze ist ideal zum Entkernen von Äpfeln oder Entfernen von Kartoffelaugen. Der Mittelspitz ermöglicht präzise Schnitte, damit beispielsweise Ihre Kuchendekoration perfekt gelingt.
This little blade’s success lies in its curvy contours. A super sharp wavy edge enables intricate cuts on the finest surfaces. Slice tomatoes without squashing their delicate centers. Chop chipolatas, salami and specialty sausages without ruining their neat, precise form. You’ll wonder how you lived without it.
Our tip: The wavy edge of this blade is also ideal for spreading butter or jam onto freshly baked bread.
Since our expertise at Victorinox is tool combination, our Bread and Pastry Knife has been designed to take care of all your baked-goods-related jobs in the kitchen. Not only can the wavy edge blade cut bread, cakes and pastries with ease, it can also function as a spatula to spread buttercream or icing onto your baked delights. A great advantage is the special shape of the blade, which naturally follows your hand movement as you cut and makes every cutting task easier. We also offer a longer, 26 cm version which is designed specifically for tackling larger pastries or cakes.
Our tip: So, at home in the pastry kitchen, it’s equally as skilled at handling bread and harder-skinned fruits or vegetables like watermelon.
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.
