Collection: Victorinox Steak & Tomato Knives

A steak knife is built for cutting cooked meat at the table and usually has a longer blade. A tomato knife is shorter with a serrated edge designed to pierce tomato skin without crushing the flesh, and often has a forked tip.

A wavy edge saws through a seared crust with less downward pressure and stays effective longer between sharpenings, which suits high-turnover table service. A straight edge cuts more cleanly and can be re-sharpened on a stone or steel.

A round-tip steak knife has no point at the end of the blade. Venues that pre-set knives on tables often choose round tips to reduce the risk of injury during setting, clearing and handling by service staff.

Most venues count from covers rather than seats, allowing for knives on tables, in service and in the wash at the same time. Buying in boxed sets keeps handles and blades matched as the collection is topped up over time.

A paring knife has a short blade used in the hand rather than on a board. In commercial kitchens it handles peeling, coring, trimming and detail work such as segmenting citrus or turning vegetables.