Buying a knife can be a little overwhelming at times. Need some help understanding the difference between stamped and forged knives? Don’t know a straight edge from a wavy one? Or would you just like to know which knife works best for you? We’re here to help. Our experts answer some of the most common questions when it comes to knife buying.
Our Grand Maître knives with forged steel blades transition seamlessly into specially sculpted ergonomic handles, creating a knife that is perfectly balanced and simply beautiful to behold. Hold it in your hand and you'll chop, slice and dice with minimal effort and maximum pleasure. Truly le savoir vivre.
Forged blades are knives that are made from a single piece of metal so there’s a seamless transition from blade to handle with a built-up section, called a bolster. Stamped knives are cut out from a sheet of steel and the handle of the knife is attached separately. Both stamped and forged knives have their own unique advantages, so it’s very much a matter of personal preference.
The forged blade of a Victorinox knife contains more carbon, which makes the steel harder and helps it stay sharper longer. Since it is forged from a single piece, it’s more difficult for your hand to slip from the handle onto the blade. In addition, forged knives tend to be heavier, giving a great weight and balance in the hand. And beautiful styling expresses its excellent quality. A good forged chef’s knife is prestigious, inspirational. It reflects the joy felt by people who love to cook with just the right tools.
Forged blades may stay sharper longer, but they are also more difficult to sharpen and must be sharpened with a diamond or ceramic honing tool. This is because the tool has to be harder than the blade it’s honing.
Our innovative stamped blade is lighter than a forged one, which makes these kinds of knives easier to work with over long periods of time. They are easy on wrists and hands, so it’s no surprise that professional chefs really like them. And because the steel has a slightly lower level of hardness, they are simple to resharpen. When you consider years of daily work in a kitchen, these blades offer the best value for money.
Fusing fine functionality with intricate craftsmanship and flawless form: discover our Wood Bread and Pastry Knife. The ergonomic wooden handle sits effortlessly in your hand. Along with the smart combination of blade length and width, it's expertly constructed to ensure maximum precision and comfort with every slice. With the natural warmth and patina of wood, it’s an elegant addition to your table.
At Victorinox, we offer a choice of handles on our kitchen knives and utensils. Broadly speaking, the basic choice comes down to synthetic or wood. So what are the advantages and disadvantages of each option?
Knives with synthetic handles are dishwasher safe, making them easy to clean. They also tend to be lighter, so they’re easier to use over longer periods of time. We offer a variety of synthetic handles – from the joyful colours of the Swiss Modern collection made from Polypropylene Copolymer (PPC), to the Swiss Classic collection with its highly durable handles made of Thermoplastic Elastomers (TPE). Our Grand Maître collection now comes with Polyoxymethylene (POM) handles that feel extra-smooth.
Wood-handled knives should never go in the dishwasher; the heat and chemicals cause the wood to get too hot, dry out or even crack. But a wooden handle has a warm, natural grip that feels good in your hand, so it’s worth washing the knife manually and using a conventional cooking oil like linseed oil to keep it refreshed and looking like new. For fans of forged knives, we offer the superb Grand Maître knives with modified maple handles. The Wood Collection also has handles in modified maple for stamped knives. The Swiss Modern collection provides it all: walnut handles with both an ergonomic handle and an eye-catching modern design.
There is one caveat: as knife experts, we don’t really recommend putting your knives in the dishwasher, at least not the larger ones. See our tips on how to clean your knife for more information on this topic.
In the end, your choice of handle material boils down to what feels best in your hand.
The Japanese-inspired Swiss Modern Santoku Knife is a truly efficient tool for the kitchen. Known as the ‘knife of the three virtues’ for its ability to effortlessly handle and slice through meat, fruit and vegetables, its 17-centimeter-long blade has a specially fluted edge to reduce friction and thus prevent food sticking to the blade. The handles are made of European walnut – richly grained, dark-brown wood, making each knife genuinely unique. And something else puts Swiss Modern knives in a class of their own – the walnut, which feels unbelievably warm and natural. The geometrically shaped handles create a dynamic impact and give mankind’s oldest and most important tool a contemporary feel. This Santoku knife is about the perfect balance of elegance and functionality, durability and timelessness.
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.
This Santoku Knife features a professional sharp stainless steel blade with a fluted edge to reduce sticking and friction when cutting. Its ergonomic handle ensures lasting performance and comfort, while its special shape, lightweight design and excellent balance make it an essential all-rounder. Swiss made and dishwasher safe, it's built for lasting reliability.
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 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.