買刀指南 選擇哪款刀具?

購買哪款刀具:
買刀時要考慮的貼士及建議

買刀有時可能令您有點不知所措。想了解沖壓及鍛造刀具的區別? 不知道甚麼是直刃及波浪形刀刃? 或者只想知道哪款刀最適合您? 我們樂意為您提供協助── 我們的專家解答了購買刀具的部分最常見問題。

沖壓及鍛造刀具的區別

鍛造刀具採用單件金屬製造,刀刃至手柄無縫連接,中間較厚的部分稱為刀枕;沖壓刀具從鋼片裁切製成,並分開安裝手柄。沖壓及鍛造刀具各具獨特優勢,因此很大程度上視乎個人喜好。

Victorinox 鍛造刀刃的碳成份較高,令鋼材更堅硬,可保持鋒利更長時間。由於採用單一配件鍛造而成,可避免您的手輕易從手柄滑至刀刃,而且鍛造刀具一般較重,手感上重量及平衡度較高,亮麗的造型更完美呈現出其卓越品質。優質的鍛造主廚刀既珍貴,又精緻,讓人感受到使用正確工具烹飪的喜悅之情。

鍛造刀刃可保持鋒利較長時間,但亦較難磨利,必須使用金剛石或陶瓷珩磨工具,因為珩磨工具的硬度應高於刀刃。

我們創新的沖壓刀刃比鍛造刀刃輕巧,更方便長期使用,而且能配合手腕和手掌操作,深受專業廚師喜愛。由於鋼的硬度略低,因此容易再次磨利,如果需要長年在廚房進行日常工作,這款刀刃絕對物超所值。
  • Grand Maître 三德刀
  • Grand Maître 三德刀

Grand Maître 三德刀

黑色
TWD 7,200 TWD 
  • Grand Maître 主廚刀

Grand Maître 主廚刀

黑色
TWD 7,600 TWD 
  • Swiss Classic 主廚刀

Swiss Classic 主廚刀

黑色
TWD 2,180 TWD 
  • Swiss Modern 三德刀

Swiss Modern 三德刀

胡桃木
TWD 3,950 TWD 

選擇哪款手柄物料

Victorinox 的廚房刀具及廚具配備多款手柄,基本選擇可以概括地歸類為合成或木製,各項選擇又有何優劣之處呢?

合成手柄刀具可用洗碗機清洗,容易清潔,而且通常較輕巧,因此更適合長時間使用。我們提供各式各樣合成手柄──色彩繽紛的 Swiss Modern 系列採用聚丙烯共聚物 (PPC),Swiss Classic 系列的超耐用手柄採用合成物料 (聚丙烯 PP),Grand Maître 系列現配備倍感順滑的聚甲醛 (Polyoxymethylene)手柄。

木製手柄刀具切勿放入洗碗機,因為熱能和化學物質會導致木材過熱、變乾,甚至破裂,但木製手柄手感溫暖、自然,絕對值得您親手清洗,並使用亞麻籽油等常見的食用油保持清新亮麗。超卓的 Grand Maître 刀具配備加工楓木手柄,尤其適合鍛造刀迷,Wood 系列亦提供配備加工楓木手柄的沖壓刀具,Swiss Modern 系列則可滿足更多需要,胡桃木手柄設計符合人體工學,而且時尚奪目。

敬請注意:作為刀具專家,我們其實並不建議用洗碗機洗刀,尤其大刀。詳情可查看清潔刀具的貼士。

最後的結論是您應該選擇自己認為手感最佳的手柄物料。
  • Swiss Classic Carving Set, 2 pieces
  • Swiss Classic Carving Set, 2 pieces

Swiss Classic Carving Set, 2 pieces

Black
TWD 2,500 TWD 
  • Swiss Modern Chef’s Knife
  • Swiss Modern Chef’s Knife

Swiss Modern Chef’s Knife

Black
TWD 2,080 TWD 
  • Grand Maître Carving Knife
  • Grand Maître Carving Knife

Grand Maître Carving Knife

Black
CAD 203.00 CAD 

Which Type of Handle to Choose

Simply put, there is no right or wrong answer here. Your choice should again be the one that’s the most comfortable for you to hold. So whether it’s the refined feel of the Grand Maître knives, the durable comfort of the Swiss Classic collection or the ergonomic design look and feel of Swiss Modern, we recommend you go to the nearest Victorinox store and try out each knife before making your decision. We always test a variety of curves and contours that fit all different kinds of hands. So big or small, fine or strong, there’s something for everyone.

Straight Edge, Wavy Edge or Fluted Edge?

Confused as to why we offer two types of steak knives? The answer is simple: the straight edge is designed to cut smoothly and cleanly through the meat, without tearing or ripping. This is the blade preferred by meat connoisseurs and is ideal for perfectly tender meat. The wavy edge blades are ideal if you need to cut through meat that might be tougher. This particular edge also makes the knife a great all-rounder – it’s ideal for cutting pizza, pies or pastries, too.

You might also ask yourself the same question for our Santoku knives. Why offer the same knife with both a fluted edge and a straight edge? We prefer the fluted edge because the flutes let air between food and blade, making what you’re cutting less likely to stick to the blade. Which makes chopping smoother, faster and more efficient. And then there are some cooks who love the straighter Japanese shape of the Santoku blade, but find the flutes don’t make a difference for their own particular style of chopping or slicing.

If you are a heavy user of your knives and need to sharpen them a lot, the straight edge would be a better choice. If you sharpen so much that you get down to the flutes of the fluted edge blade, it will eventually interfere with your slicing edge. But this will probably only happen to professional chefs using the blade over a number of years.

Overall, we tend to recommend the fluted edge. We also have carving knives with a fluted edge because it makes the meat less likely to stick to the blade.
  • Grand Maître Santoku Knife
  • Grand Maître Santoku Knife

Grand Maître Santoku Knife

Black
MXN 5,815.00 MXN 
  • Swiss Classic Santoku Knife, fluted edge
  • Swiss Classic 三德刀,配以有坑槽的刀刃
  • Swiss Classic 三德刀,配以有坑槽的刀刃
  • Swiss Classic 三德刀,配以有坑槽的刀刃
  • Swiss Classic 三德刀,配以有坑槽的刀刃
  • Swiss Classic Santoku Knife, fluted edge

Swiss Classic Santoku Knife, fluted edge

Black
$ 62.00 $ 
  • Swiss Classic Santoku Knife

Swiss Classic Santoku Knife

Black
$ 62.00 $ 
  • 配備坑槽刀刃的 Swiss Classic 主廚刀

配備坑槽刀刃的 Swiss Classic 主廚刀

黑色
TWD 2,400 TWD 

刀身長度或刀刃闊度

我們通常會提供不同長度的同款刀刃,您又應該如何選擇呢? 我們有 16 厘米及 20 厘米的切片刀,基本原則是刀刃應該比您要處理的魚長大約 5 厘米。切肉刀則比較複雜,因為我們提供的刀身長度由 15 至 25 厘米不等,較小的刀片更靈活敏捷,但如果要切西瓜、南瓜等較大型的食材,刀刃就越大越好,充裕的長度有助減少滑走或卡住的機會,並降低受傷的風險。

我們的切肉刀亦提供普通或特闊兩種闊度,特闊款式尤其適合切割烤牛肉或火雞等關節較大的肉類,因為刀刃更精準和更受力,可確保切肉時保持順滑。

我們的專業貼士:您亦應該配合刀刃與砧板的長度,如果太短,則很難一刀切開較大件的水果、蔬菜、肉類,甚至麵包,不僅需要更多工序,您更可能因此而受傷。
  • SwissClassic Carving Knife 8-inch, fluted edge

SwissClassic Carving Knife 8-inch, fluted edge

Black
$ 73.00 $ 
  • Couteau de chef Swiss Modern
  • Couteau de chef Swiss Modern

Couteau de chef Swiss Modern

noir
 55.00  
  • Swiss Modern Chef’s Knife
  • Couteau de chef Swiss Modern

Swiss Modern Chef’s Knife

黑色
USD 59.00 USD