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  • Victorinox Cutlery 10-Inch Round Tip Slicing Knife, Black Fibrox Handle
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Victorinox Cutlery 10-Inch Round Tip Slicing Knife, Black Fibrox Handle

34 customer reviews

List Price: $66.00
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  • Professional quality 10-Inch Round Tip Slicing Knife for carving with long, continuous cuts
  • 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
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Victorinox Cutlery 10-Inch Round Tip Slicing Knife, Black Fibrox Handle + Messermeister 10" Slicer Edge-Guard
Price for both: $63.55

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Product Description

Package Quantity:1  |  Style Name:CLASSIC

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.


Product Details

Package Quantity: 1 | Style Name: CLASSIC
  • Product Dimensions: 19.2 x 5.5 x 1.2 inches ; 6.4 ounces
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item can be shipped to select countries outside of the U.S. Learn More
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B0000CF8Z5
  • Item model number: 47542
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #73,998 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

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Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

41 of 41 people found the following review helpful By R. Wood on December 22, 2007
Style Name: CLASSICItem Package Quantity: 1
I have ,as a professional cook,done a lot of banquet and buffet duty using the 12" Granton edge version-rosewood handle. Cross rib,Prime Rib,tri tip,turkey,ham,the Forschner was up to the task. A couple years ago..I picked up the non-granton 12" for myself at a yardsale. At home,I rarely roast anything that big...so it didn't get used really until I wanted to slice a potato VERY thin. I was surprised...this second hand knife with it's over-long blade easily made potato chip thin slices and I'd never even properly sharpened it.

Inspired....I gave it a little tuneup on the steel...went to town and got some fresh salmon and wasabi and had a Sashimi binge. I was rather surprised how well it was working and just kept slicing thinner and thinner pieces. Sweet.

The blade is thin..a bit flexy,quite sharp with no drag. As a Sashimi knife...I think the round tip will get reshaped,but in case I need to fillet a salmon or carve a roast-I have plenty of faith. I'll be taking it to work after the holidays to fine edge it on the nice stone there.

For home....10" is plenty long,and if you can do slivers of raw salmon...a roast beef is way easy. Forschner's Fibrox handles don't look as good as the rosewood-but are less apt to get slippery. You can spend more for cosmetic reasons....get a brand with a more artsy looking handle. I'd rather be more fussy about the food and use one of these to get beautiful thin slices...like the pros
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12 of 12 people found the following review helpful By Scott Howard on August 1, 2008
Style Name: CLASSICItem Package Quantity: 1
This knife is perfect for slicing meats. I'm a BBQ fanatic and I haven't found a better tool for briskets. The Victorinox brand has a long history of using good quality steel, so I expect to have this knife around for a LONG time. For the price, you really can't go wrong.
One small suggestion...if you're looking at this for slicing bread, get a serrated edge version. What works with meat does not work on bread and vice versa.
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5 of 5 people found the following review helpful By Deanokat VINE VOICE on December 25, 2008
Style Name: CLASSICItem Package Quantity: 1 Verified Purchase
I needed a new carving knife and chose this one based on the excellent customer reviews it had received on Amazon. I couldn't be any happier with my purchase! The knife arrived the day before Christmas and I used it to slice the butterflied leg of lamb I made for Christmas dinner. I was amazed at how sharp this knife is! As an experiment, I tried to see how thin I could slice the lamb with this knife. I was surprised to find that I could actually cut thin "shaved" slices of meat. I have not been able to cut meat that thin with any of the older Hoffritz knives I have, even right after sharpening them. I can only imagine how great this knife will be for thinly slicing tomatoes, potatoes, roast beef, and anything else I can throw at it. For the price, I doubt you can find a better carving knife. Highly recommended!
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6 of 7 people found the following review helpful By James Sybert on April 9, 2008
Style Name: CLASSICItem Package Quantity: 1
What a great knife. Slice paper thin strips of meat...slice through soft veggies that ordinarily crush....and dishwasher safe.
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2 of 2 people found the following review helpful By M. Segelstein on December 12, 2008
Style Name: CLASSICItem Package Quantity: 1 Verified Purchase
This is a really reasonably priced slicing knife. I bought this after reading Cook's Illustrated review. It's comfortable to hold, and does a nice job. I wish the blade were a tad heavier.but for less than $30, I am happy!
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2 of 2 people found the following review helpful By Amy B on August 13, 2008
Style Name: CLASSICItem Package Quantity: 1
I didn't think I'd know what to do with a 10" 'slicing' knife and pondered whether to send it back. But it's melon season where I live and it cuts through all melons like butter. A great knife!
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2 of 2 people found the following review helpful By Golden Bear on November 22, 2008
Style Name: CLASSICItem Package Quantity: 1
This knife comes with the non-slip Fibrox handle. Knife is very sharp and works well for breads, tomatoes, and slicing meat.
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1 of 1 people found the following review helpful By L. K. Muller on November 28, 2009
Style Name: CLASSICItem Package Quantity: 1 Verified Purchase
Ordered this knife to arrive by Thanksgiving to use on the turkey. I've cooked the bird on a Weber for 20 years and this is the first time i could carve the breast on the bird and have it work out. The thin blade is just stiff enough, the edge was razor sharp from the package, and the turkey slices were paper thin. I wish I'd had this blade a month ago when I butchered a 12 lb prime rib in front of company. One continuous cut works best and I can't wait to try it on tri tip and brisket. Only question left is how long it will hold it's edge. This is a grat value for an excellent knife.
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