Key features

• •Professional quality 7-inch bread knife handles crusty exteriors without crushing tender insides
• •High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
• •Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
• •Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
• •Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
• •Paring: 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. Choose the shape and size to fit your hand. Since this is one of the more versatile knives, owning more than one is recommended.
• •Chef's: The most important tool and essential to every cook, a chef's knife is most often used in a rocking method to mince, dice, and chop vegetables and herbs. This one is known as the chef's best friend.
• •Slicer: Most commonly used to slice meats, poultry, and seafood, the slicer is an important companion to any host or hostess.
• •Boning: As its name suggests, a boning knife is used to trim or remove meat and fish from the bone.
• •Bread: Designed with a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or any item with a crust and a soft interior.
• •Fillet: Most often used by pros and seasoned home chefs, the fillet knife is used to fillet meat and fish.
• •Cleaver: An important addition to any collection, a cleaver is often used to cut or chop through bones.
• •Santoku: 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.
• •Utility: 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.
• •Shaping: With its curved blade, a shaping knife is great for small precision cuts where control is essential, such as peeling, trimming, or garnishing.
• •Straight: The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It is designed to cut without tearing or shredding.
• •Serrated: An edge designed with small, jagged teeth along the edge.
• •Scalloped: A blade with waves along the edge generally used to cut breads with a hard crust and soft interior, as well as tougher-skinned fruits and vegetables.
• •Granton: This edge has hollowed-out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, allowing for thin, even cuts without tearing. Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel.
• •Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.
• •Hold the knife in your right hand and place on top part of steel as shown.
• •Raise back of blade one-eighth inch.
• •Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
• •Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.
• •Repeat five or six times.