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.
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?
Le couteau d’office, le plus petit couteau de notre gamme, est un outil polyvalent capable de découper, trancher, éplucher, couper en dés et dénoyauter. Choisissez le tranchant denté pour les fruits à la chair tendre, comme les kiwis ou les pêches, ainsi vous éviterez de les abîmer. Le tranchant lisse conviendra davantage aux agrumes et aux poires. Il convient bien aussi pour émincer les herbes et préparer les garnitures. Nous proposons trois longueurs de lame : 6, 8 et 10 cm afin de vous permettre de choisir la taille la mieux adaptée à la tâche que vous vous apprêtez à réaliser.
Notre astuce : Les lames à la pointe plus arrondie sont conseillées pour retirer le cœur des pommes ou les yeux des pommes de terre. La pointe milieu est idéale pour découper avec précision certains aliments, comme un fondant pâtissier, ce qui vous permettra de vous surpasser en matière de décoration de gâteaux.
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.
Swiss Classic Tomato and Table Knife Set, 6 pieces
from MXN 929.00
MXN 1,050.00
MXN 1,050.00
2 Colors
100
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The Bread and Pastry Knife
The best of both worlds
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.
Schneiden Sie Lachs wie ein Profi – mit einem Messer, das speziell für diese Aufgabe entwickelt wurde. Das Filetieren dieses empfindlichen Fisches gelingt dank der schmalen, flexiblen Klinge mit sicherer Hand. Der Kullenschliff des Lachsmessers sorgt für einen präzisen Schnitt, damit der Fisch appetitlich serviert wird und nichts an der Klinge haften bleibt. Ihre Gäste werden so begeistert sein, dass Sie immer wieder nachlegen dürfen.
Unser Tipp: Die lange, dünne und flexible Klinge mit Kullenschliff ist ideal für Schinken und alles andere, was Sie mit einem Schinkenmesser schneiden würden.
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.
Was muss ich bei der Auswahl eines Küchenmessers noch bedenken?
Gestanzte oder geschmiedete Klinge? Holz- oder Kunststoffgriff? Wie soll sich der Griff in der Hand anfühlen und was können die unterschiedlichen Klingen? Wir gehen mit Ihnen alle Optionen durch.
Ist mein Messer noch scharf genug? Was ist der Unterschied zwischen Schärfen und Schleifen? Wie schärfe ich mein Messer und welches Werkzeug brauche ich dafür? Unsere Experten geben Ihnen alle Antworten, die es braucht, damit Ihre Klingen perfekt schneiden.
Wie soll ich meine Küchenmesser reinigen und aufbewahren?
Kann ich meine Messer in die Spülmaschine geben? Wie soll ich sie trocknen und aufbewahren? Und welches Schneidebrett passt dazu? Mit den Pflegetipps der Victorinox Experten haben Sie lange Freude an Ihren Messern.
