1. Blade: High-carbon stainless steel blade tapers evenly toward the cutting edge.

2. Edge: Victorinox tapered knife edges are laser-tested, and conically ground to form an exacting angle for maximum sharpness, right out of the box. Our unique combination of steel composition, Rockwell Hardness and finishing process results in an extremely sharp edge with superior edge retention that can easily be brought back to its original sharpness through simple at-home honing.

3. Spine of the Blade

4. Rivets: Used for attaching the handle to the knife tang by passing through the steel and handle to create an exceptionally stable connection.

5. Rear Hand Protection: The knife is always safely held in the hand.



6. Ergonomic Handle: Contoured handle is lightweight
and durable.







6. Bolsterless: There is no bolster edge for ease of use
and sharpening.

7. Full Tang Construction: One single piece running all the
way into the handle.


In a word, neither. Despite what anyone tries to tell you, the choice between using a stamped or forged knife is based on personal preference.
Understanding the differences between the two types of knife construction is the best way to make an informed decision.


Points to Compare:

  • “Stamped” out of a roll of stainless steel
  • Thinner, lighter and more flexible than forged blades
  • Bolsterless edge between the blade and the knife handle
  • Half tang runs through a portion of the length of the handle
  • Preferred by most culinary professionals for their light weight balance and maneuverability

Construction: Bolsterless, half tang
Advantages: Optimally weighted with high-quality, lightweight European steel that reduces wrist and hand fatigue

Points to Compare:

  • Hot-dropped and hand forged by master forgers in
    Germany, then shipped to Victorinox in Ibach, Switzerland,
    for application of their famous proprietary sharp edge
  • Heavier, thicker and far less flexible than stamped blades
  • Bolsterless edge between the blade and handle
  • Full tang construction aids in optimal balance and even weight distribution
  • Preferred by some culinary professionals, but mostly by home cooks

Construction: Bolsterless, full tang
Advantages: Extremely durable, well balanced


Different types of knives are required for different types of food and cutting tasks.

Straight Edge: Allows for a smooth and clean cut. When carving meat, a straight edge won’t tear fibers and avoids shredding. This edge can be used for firm and soft foods.

Serrated Edge: The serrated or wavy edge allows for easy cuts through crusty food like crispy bread and all fruits and vegetables with a skin.

Hollow/Granton Edge: The hollow/Granton (USA) or fluted (Europe) edge creates pockets of air, which prevent food from sticking to the blade and creates less friction to allow for easier motion.


Victorinox Swiss Army Cutlery occupies the space where quality, heritage and innovation overlap. Each line features our well-balanced, high-quality, lightweight European steel, discovered years ago by professional chefs. By offering these lines derived from years of success in commercial kitchens, Victorinox Swiss Army gives consumers – whether casual cooks, professional chefs or anyone in between – a way to achieve their culinary aspirations.

Swiss Classic

  • Contemporary handle inspired by our professional Fibrox® Pro line
  • Lightweight and durable
  • Dishwasher safe
  • A blade for professional use, a handle for personal style

Fibrox® Pro

  • The choice of culinary professionals for decades
  • Ergonomic, non-slip Fibrox® Pro handle provides sure grip even when wet
  • Multiple knives from this collection have been “Highly Recommended”by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipment


  • Color and grain pattern variations offer each handle a unique, natural beauty
  • Rosewood is naturally strong and durable; chosen for its crack resistance
  • Ergonomic handle improves cutting safety
  • Modern alternative to heavier, forged cutlery

Traditional Forged

  • Time-honored craft that produces the strongest blades
  • Rosewood is regarded as a strong, durable wood, yet known for its beauty
  • Heavy weight lets knife do some of the work for you
  • Intangible feeling of quality


Learn how to keep your knife blades sharp for optimum performance.

Dull knife blades can be resharpened with a sharpening steel.

  1. Hold the steel in your left hand and the knife in your right hand with the cutting edge facing toward you.
  2. Lay the heel of the blade on top of the steel’s tip. Then raise the back of the knife 15°-20°.
  3. Using light pressure, draw the edge across the steel in a sweeping curved motion so that the tip of the blade now rests on the base of the steel.
  4. Repeat these steps 3-5 times, alternating the right and left sides of the cutting edge.
    See diagrams for further detail.