THE RIGHT KITCHEN KNIVES FOR THE JOB
WHICH KNIFE DOES WHAT
Our experts help you pick the best kitchen knives
Beaked blades and fluted, straight edges and serrated: what exactly are these for? Our knife specialists give you the lowdown on 12 different essential Victorinox kitchen tools. Because it’s one thing to be able to choose from a wide range of kitchen knives, but quite another to know exactly what they can all do – and some things may surprise you. Have a look at our tips and get the best out of your chef skills.
A key investment for any busy kitchen, this hardworking utility knife can handle chopping, dicing and slicing of all kinds. This knife takes on not just fruit and vegetables but can also tackle meat like a pro. From the fine slicing of herbs to carving your roast, the Office Knife is compact yet chef-level capable and is a true all-rounder.
Our tip: Leaving home and setting up your own kitchen for the first time? This is the knife you should start with.
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.
Pour des plats de poisson impeccablement présentés
Cette lame est parfaite pour le poisson. Longue, fine et légèrement fuselée, elle est assez flexible pour s’attaquer aux innombrables arrêtes avec une admirable agilité. Elle offre ainsi un plat parfaitement découpé pour une présentation superbe dans l’assiette. Nous proposons deux longueurs de lame : 16 et 20 cm. La règle ici est de choisir un couteau qui soit environ 5 cm plus grand que le poisson dont vous souhaitez lever les filets. Ce qui signifie qu’une lame de 16 cm est mieux adaptée à la truite ou au maquereau, tandis qu’une lame de 20 cm se prêtera davantage aux poissons de taille moyenne voire de grande taille comme le saumon ou le poisson-chat.
Notre astuce : La longueur et la souplesse de la lame d’un couteau à fileter en font un excellent outil pour peler les oranges.
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?
Mesclando equilíbrio excepcional com uma estrutura inteligente, esta faca é forte e está sempre pronta para trabalhar. Ela é excelente para trinchar grandes articulações como alcatra bovina, ombro de carneiro ou peru graças à lâmina extra-ampla que ajuda a cortar peças grandes de carne com facilidade. Para uma apresentação no estilo de restaurante, use-a para trinchar em uma linda tábua ao centro da mesa.
Nossa dica: as melhores coisas nem sempre vêm nos menores frascos. A largura extra oferece precisão e poder a essa lâmina. Se você realmente quiser fatiar sem esforço, leve a versão com lâmina com sulcos.
A menor faca de nossa cozinha, a faca para descascar é uma ferramenta versátil que pode cortar, fatiar, descascar, picar e descaroçar. Escolha a lâmina serrilhada para frutas com polpa macia, como kiwis ou pêssegos, para não danificá-las. A lâmina lisa é ideal para frutas cítricas e peras. Ela também é ótima para cortar ervas e preparar guarnições. Oferecemos três tamanhos de lâminas: 6 cm, 8 cm e 10 cm – o que permite escolher a melhor lâmina para a tarefa.
Nossa dica: A versão com a ponta mais arredondada é a escolha certa para descaroçar maçãs ou cortar olhos de batatas. A ponta afiada é ideal para corte preciso, como cobertura de fondant, para que posa levar suas habilidades de decoração de bolos para outro nível.
O sucesso desta pequena lâmina está em suas curvas. Uma lâmina serrilhada muito afiada permite cortes complexos nas superfícies mais delicadas. Fatie tomates sem amassar seus centros delicados. Corte chipolatas, salame e embutidos especiais sem destruir seu formato preciso. Você vai se perguntar como conseguiu viver sem ela.
Nossa dica: a lâmina serrilhada é ideal para passar manteiga ou geleia no pão fresquinho recém-saído do forno.
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.
