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  • Victorinox Cutlery 10-Inch Curved Cimeter, Black Fibrox Handle
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Victorinox Cutlery 10-Inch Curved Cimeter, Black Fibrox Handle


List Price: $56.54
Price: $54.95 & FREE Shipping. Details
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  • Primarily for butchering large pieces of meat, cimeters also work well for slicing meats, roasts, turkeys and more
  • High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
  • Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
  • Chops and separates like a butcher knife
  • Durable addition to any set
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Frequently Bought Together

Victorinox Cutlery 10-Inch Curved Cimeter, Black Fibrox Handle + Victorinox Cutlery 6-Inch Semi-Stiff Boning Knife, Black Fibrox Handle + Victorinox Cutlery 8-Inch Curved Breaking Knife, Black Fibrox Handle
Price for all three: $108.88

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Product Details

  • Product Dimensions: 17 x 3.8 x 1.5 inches ; 1.6 ounces
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B000VYP0V4
  • Item model number: 47539
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #33,965 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Victorinox Swiss Army Cutlery

Who is Victorinox?
Victorinox
About Victorinox Cutlery

Although Victorinox is known the world over as the creator of the Original Swiss Army Knife, the company started out in 1884 as a cutlery workshop. By the time company creator Karl Elsener delivered his first pocket knife to the Swiss Army, his cutlery business was already booming. Over the next century, Victorinox cutlery became a top-rated choice among professionals worldwide, with over 300 blades to offer.

Victorinox knives have regularly appeared as highly ranked and recommended kitchen tools in Cook's Illustrated, Men's Health, The Cincinnati Enquirer, New York Magazine, and Natural Health, just to name a few. In 2009, the company announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in New York City. In addition, building on the success of its cutlery business, Victorinox has brought all the same quality and expertise to a wider range of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing.

Who is R.H. Forschner?

Victorinox had been a staple in European commercial cutlery for over 50 years when approached by New York's R.H. Forschner, known since 1855 as a builder of scales for butchers, to be their sole cutlery supplier. The two companies joined forces in 1937, and R.H. Forschner subsequently became North America's dominant professional brand, as ubiquitous in the bustling meatpacking plants of the Midwest as it is in the gleaming, four-star restaurant kitchens of Midtown Manhattan.

As a division of Victorinox/Swiss Army Brands, R.H. Forschner marketed cutlery under the brand name "RH Forschner by Victorinox" and distributed to the commercial, food service, and retail trade classes. That brand has been considered a top choice of professionals worldwide with over 300 styles of blades bearing the R.H. Forschner name. However, in 2009, in conjunction with Victorinox's 125th anniversary, the company, Victorinox Swiss Army, Inc., has decided to remove the "RH Forschner" name from all blades. Blades thenceforth only include the "Victorinox" name.

What is a stamped blade?

A stamped knife can usually be identified by the absence of a bolster. Stamped blades are cut into their shapes from cold-rolled pieces of steel and then ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals prefer the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, enjoy a lighter knife since it's less fatiguing and easier to manipulate at speed.

Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade, but not the weight or feel. Victorinox manufactures a complete range of stamped blades with unique, patented Fibrox handles and they are considered among the greatest values in the knife industry.

What knives do I need to own?

Knife choice or selection is determined by many factors--size, function, style, and preference. The most important factor is function. Different knives have different uses. It is important to use the proper knife for a specific task, since proper knife selection and the use of a proper-sized, sharp knife make for safe cutting. General kitchen tasks and the knife to use for them are as follows:

  • Paring: The most common to own and use, a paring knife is generally for small cutting jobs and peeling of vegetables or fruit. The blade size is usually from three to four inches. Choose the shape and size to fit your hand. Since this is one of the more versatile knives, owning more than one is recommended.
  • Chef's: The most important tool and essential to every cook, a chef's knife is most often used in a rocking method to mince, dice, and chop vegetables and herbs. This one is known as the chef's best friend.
  • Slicer: Most commonly used to slice meats, poultry, and seafood, the slicer is an important companion to any host or hostess.
  • Boning: As its name suggests, a boning knife is used to trim or remove meat and fish from the bone.
  • Bread: Designed with a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or any item with a crust and a soft interior.
  • Fillet: Most often used by pros and seasoned home chefs, the fillet knife is used to fillet meat and fish.
  • Cleaver: An important addition to any collection, a cleaver is often used to cut or chop through bones.
  • Santoku: This knife combines the features of a cleaver with a chef's knife. The curved blade helps the rocking motion used for chopping, and the wide blade works well for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine for making thin cuts.
  • Utility: An all-purpose knife often referred to as a sandwich knife, the utility knife peels and slices fruits and vegetables, and even carves small meats.
  • Shaping: With its curved blade, a shaping knife is great for small precision cuts where control is essential, such as peeling, trimming, or garnishing.
What are the different knife edges and what do they do?
  • Straight: The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It is designed to cut without tearing or shredding.
  • Serrated: An edge designed with small, jagged teeth along the edge.
  • Scalloped: A blade with waves along the edge generally used to cut breads with a hard crust and soft interior, as well as tougher-skinned fruits and vegetables.
  • Granton: This edge has hollowed-out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, allowing for thin, even cuts without tearing. Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel.
How should I care for my cutlery?

After use, knives should not be allowed to soak in water. The best practice is to hand wash and dry them immediately. This is especially true if they have been used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require very little maintenance and it is worth the effort to protect your investment.

Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher's agitation may cause damage. Additionally, harsh detergents can be harmful and cause pitting and spotting on the blades. The handles may also discolor and develop a white film with constant use of the dishwasher. Plus, intense heat associated with dishwashers is not good for the temper of the blade.

How do I keep my knives sharp?

All quality knives require proper maintenance to keep them in perfect cutting shape. The best of edges will quickly dull if it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a proper cutting board is safer for the user. Frequent use of a Victorinox sharpening steel will keep blades in tip top working condition. All straight-edge knives need steeling to keep their edges.

How to "Steel" a Knife
How to Steel A Knife
Steeling a Knife
  1. Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.
  2. Hold the knife in your right hand and place on top part of steel as shown.
  3. Raise back of blade one-eighth inch.
  4. Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
  5. Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.
  6. Repeat five or six times.
How should I store my knives?

Safety is the biggest concern of storage, both to the user and to protect the knife's edge. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors.


Customer Reviews

4.7 out of 5 stars
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See all 14 customer reviews
Come sharp, ready to use.
Deebo77
I Highly recommend this knife for anyone working with large cust of meat from full cuts of beef to whole brisket to bone-in pork loin.
Joaquin E. Kremer
It is very sharp and sturdy.
Shad fisherman

Most Helpful Customer Reviews

5 of 5 people found the following review helpful By Teflon on March 15, 2011
I'm a meat cutter for a large chain store on the east coast. Short and to the point, these knives hold a good edge and my Master Butcher swears by them, he handed some down to me and I understand why.

All knives require maintenance, make sure you learn how to actually sharpen a knife, keep your knife steeled and make sure to care for your steel too. I use emery 120 grit on my steel. Works like a charm.
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2 of 2 people found the following review helpful By Joaquin E. Kremer on March 24, 2012
Verified Purchase
I had been using my chef and santoku knives variously until I got this.
Having done back to back comparisons for cleaning up and chopping a brisket, pork loin, ribs,
and steaks, this is the right tool for the job. Oddly enough, the buthchers at both Safeway
and Fry's (Kroeger), were using these as well when I asked upon having some steaks cut.

This is far better than trying to use my other knives for the job. I can bake a roast and cut
ribs with ease when I get a bone in roast. If the occasion calls for it, I can make bone-in
steaks easily as well. Sinew and cart. are worked through with minimal pressure and the clean
cuts make for great steaks and easy preparation.

I Highly recommend this knife for anyone working with large cust of meat from full cuts of beef
to whole brisket to bone-in pork loin.

Buy it and you won't regret it.
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1 of 1 people found the following review helpful By Samantha L. Mccloe on February 9, 2013
Verified Purchase
My husband loves this knife. He said it cuts fabulously however because of it's odd shape, it is hard to store. If it came with its own storage sleeve, it would be perfect.
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1 of 1 people found the following review helpful By Frank on November 6, 2012
Verified Purchase
perfect for butchering and cutting all vegetables very manageable for a big knife buy the 6" also for stripping the "silver' on all roasts.
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1 of 1 people found the following review helpful By Rob on March 26, 2012
Verified Purchase
I use this beast to break down large pieces of hog-sides for bacon. Excellent knife, and sharp. Look in any place that does some butchering and you will see this bad boy laying somewhere around a counter.
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Verified Purchase
I buy large cuts of meat at club stores, and do my own butchery at home. I use this knife to cut NY strip steaks from the roast. It's like a hot knife going through butter. It really makes it a pleasure. The length, the shape, the edge, everything about it is awesome. The handle is ballistic too. Oh - and the icing on the cake is the price. I couldn't find a better deal.
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By R. Benninghoven on January 19, 2014
Verified Purchase
This knife is very sharp right out of the box. Works very well for trimming up whole beef loins which can become tedious without the right knife. Cuts through fingers quite easily also, woops. Anyway, it does what it's supposed to, cut meat easily.
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