by Victorinox
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From the inventors of the famous Swiss Army knife comes a line of fine cutlery designed for accomplished and aspiring chefs at work or in the home. Each blade in the Stamped collection is expertly made in Switzerland from high-carbon stainless steel and undergoes a special tempering process for an edge that can be resharpened again and again. The result is a knife that can keep its original sharpness throughout the entire life of the blade. Each blade is conical ground throughout its length and depth, which results in a wider break point with less risk of the blade breaking and less resistance for easier cutting, and then laser tested to ensure optimum cutting power and durability. Ergonomically designed to minimize wrist tension, the unique, patented Fibrox handles are slip resistant when wet.
* * * * * Includes:
**8-inch Chef's knife: Is most often used in a rocking method to mince, dice, and chop vegetables and herbs.
**7-inch Hollow Edge Santoku Knife: This knife combines the features of a cleaver with a chef's knife. The curved blade helps the rocking motion used for chopping, and the wide blade works well for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine for making thin cuts. The Granton edge has hollowed-out grooves or dimples on the sides of the blade which fill with the fat and juices of the product being cut, allowing for thin, even cuts without tearing.
**5-inch Flexible Boning Knife: As its name suggests, a boning knife is used to trim or remove meat and fish from the bone.
**4.5-inch Serrated Utility Knife: An all-purpose knife often referred to as a sandwich knife, the utility knife peels and slices fruits and vegetables, and even carves small meats.
**3.25-inch Paring Knife: The most common to own and use, a paring knife is generally for small cutting jobs and peeling of vegetables or fruit. The blade size is usually from three to four inches.