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.
Dank gerader Klinge mit Kullenschliff ist das Santokumesser ein bewährter Alleskönner für jede Küche. Die Kullen verhindern, dass Lebensmittel beim Schneiden an der Klinge haften bleiben. So geht das Schneiden von Fleisch, Fisch, Obst und Gemüse ganz leicht von der Hand. Die gerade Klinge eignet sich ideal zum Hacken, Schneiden und Würfeln und sorgt für einfache, präzise Schnitte.
Unser Tipp: Dieses Messer gibt es sowohl mit als auch ohne Kullenschliff. Obgleich Klingen ohne Kullenschliff auf Dauer einfacher geschärft werden können, empfehlen wir das Modell mit Kullen, da es mehr Präzision und Leichtigkeit beim Schneiden bietet.
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.
Das Tranchiermesser ist ein weiteres, vielseitiges Küchentalent, das es mit allem aufnimmt, was sich auf dem Schneidebrett präsentiert. Es ist ideal zum Tranchieren von kompakterem Schneidgut, wie Perlhuhn, Stubenküken oder Ente. Für grössere Fleischstücke empfehlen wir die extra breite Klinge. Mit längeren Klingen lässt sich auch Carpaccio präzise zubereiten. Das Tranchiermesser eignet sich ebenso für verschiedene Obst- und Gemüsesorten – ein Must-have für jede Küche. Der ergonomische Griff sorgt für eine besonders gute Handhabung und der gerade Schliff schneidet mit beeindruckender Präzision.
Unser Tipp: Obgleich das Schneiden von Fleisch ihr Fachgebiet ist, funktioniert diese Klinge ebenso gut bei weichen Früchten und Gemüse. Probieren Sie dieses Messer doch einmal an einer Ananas aus.
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.
The smallest knife in our kitchen, the Paring Knife is a multitasker that can chop, slice, peel, dice and core. Choose the wavy edge for fruit with soft flesh, such as kiwis or peaches, so you don’t bruise the flesh. The straight edge is good for citrus fruits and pears. Also works well for chopping herbs and preparing garnishes. We offer three blade sizes: 6cm, 8cm and 10cm – enabling you to pick the best blade for the task at hand.
Our tip: The version with the more rounded tip is good for coring apples or cutting out the eyes on potatoes. The pointed tip is ideal for very precise cutting things like fondant icing, so you can take your cake decoration skills to the next level.
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.
