Which knife to choose?
Knife-buying guide
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.
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.
The Santoku Knife is the Japanese take on the general-purpose kitchen knife. It excels at slicing, dicing and mincing; but its biggest talent is being multitalented – and its true specialty is doing everything well. Thanks to its special shape, low weight and excellent balance, you'll find the Santoku to be a true all-rounder that's a joy to use day in and day out.
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 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.
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