Collection: Victorinox Cooks & Carving Knives

A cooks knife, also called a chefs knife, is the general purpose kitchen knife. Its broad, curved blade rocks on a board for chopping herbs and vegetables, and it has enough depth and weight to portion meat and break down produce.

A shorter blade is easier to control on a crowded prep bench and suits smaller hands. A longer blade covers more of a large vegetable or joint in one stroke, so it is faster once a prep hand is used to it. Many kitchens hold both.

A cooks knife has a broad, curved blade for chopping and general prep. A carving or slicing knife is longer and narrower, with a straighter edge, so it passes through cooked meat cleanly in one stroke without tearing the fibres.

Fibrox is a moulded, textured synthetic handle designed to stay grippable with wet or greasy hands, and it takes commercial washing. Wood handles are chosen for feel and balance, but are generally hand washed and dried rather than machine washed.

A set gives a kitchen a spread of blade types in one purchase, which suits a new kitchen or a training station. Buying individually makes sense when you know which blades a section uses most and want several of the same knife.