Victorinox Knives: Form Follows Function

If any knife could earn the chameleon title, it’s this. Equally at home carving a roast as slicing tiny herbs.


Swiss Classic Kitchen Knife		Swiss Classic Bread Knife
A key investment for any busy kitchen, this hardworking utility knife not only tackles carving like a pro but also slices vegetables, such as onions, and fruits in sublime style. Compact yet chef-level capable, the Kitchen Knife makes effortless work of any joint: from fowl to beef or lamb. Its blade produces beautifully fine slices of meat, yet slides around bones with the dexterity of a butcher.		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 Knife slices adeptly through thick crusts, thanks to its wavy edge.
Our tip: If any knife could earn the chameleon title, it’s this. Equally at home carving a roast as slicing tiny herbs.		Our tip: Baked goods are this blade’s domain, but try it on a pumpkin and you’ll be in expert hands.

Swiss Classic Carving Knife		Swiss Classic Carving Knife, extra-wide blade
Slightly smaller than its extra-wide counterpart, this cleverly crafted Carving Knife is better for more compact joints such as guinea fowl, poussin or duck. Or, perfect for when you’re catering for smaller dinner parties. Its ergonomic handle means it’s super easy to handle and the straight edge cuts with impressive precision.		Fusing exceptional balance with a smart structure, this knife is strong and can hit the culinary ground running. It excels at carving larger-scale joints such as rump of beef, shoulder of lamb or turkey. For some restaurant-style theater, use it to carve on a beautiful chopping board centerpiece at the table.
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.		Our tip: The best things don’t always come in small packages. Extra width lends this blade precision and power. Try it on a pineapple.

Swiss Classic Santoku Knife		Swiss Classic Steak Knife
You can call our Santoku Knife the Japanese all-rounder. Meticulous, precise and with impeccable attention to detail, it’s in its culinary element working with sushi and sashimi. The special form and fluted edge slice slim, bite-sized pieces and create mini ‘air beds’ so the fish instantly falls away from the knife. Smart.		Fillet, rump, sirloin or onglet, whichever cut you choose, our Steak Knife is its ultimate go-to partner. The perfectly honed yin to its marbled, scarlet-hued yang. A razor-sharp specialist, this blade knows the intricacies and art of fine steak dining, naturally. Fitting neatly into the palm of your hand, it gracefully glides against the grain, leaving you to savour the flavour.
Our tip: Its slicing and incising talents don’t end there. This exacting blade is ideal for tomato, cucumber or even grapefruit carpaccio.		Our tip: Its first love may be steak, but this blade works well with pastry: from pie and quiche to, of course, pizza.