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From the inventors of the famous Swiss Army knife comes a line of fine kitchen tools designed for accomplished and aspiring chefs at work or in the home. Each blade from the stamped line of cutlery is expertly made in Switzerland from high-carbon stainless steel and undergoes a special tempering process for an edge that can be resharpened again and again. The result is a knife that can keep its original sharpness throughout the entire life of the blade. Each blade is conical ground throughout its length and depth, which results in a wider break point with less risk of the blade breaking and less resistance for easier cutting, and then laser tested to ensure optimum cutting power and durability. The blades are paired with classic, beautiful rosewood handles riveted for durability and designed to minimize wrist tension while offering a comfortable grip. The Victorinox stamped collection with rosewood handles is an extensive range with open-stock pieces as well as handy and versatile sets.
Make sure everyone enjoys their steak with this smooth-cutting set of six steak knives from Victorinox, packaged in a handsome gift box that's great for storing for special occasions. The 4-3/4-inch straight-edge blades have a pointed tip and ergonomically designed, triple-riveted rosewood handles. Victorinox recommends washing the knives by hand even though they're dishwasher-safe, and covers the set with a lifetime warranty against defects.
From the Manufacturer
Who is Victorinox? 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 classic, beautiful Rosewood 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 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.
When a sharpening steel no longer does the job, it’s time to take the knife to a qualified knife sharpener who will place a new edge on it. This, along with use of the sharpening steel, will give you many years of sharp, safe blades.
Please note that electric knife sharpeners can be harmful. They have to be used carefully as they remove too much metal, can harm the temper of the blade, and most important can change the factory-applied edge angle.
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.
10.5 x 8.2 x 1.5 inches ; 1.6 ounces
Wow, this knife is perfected in a variety of ways; I could not be happier. First, the Forschner quality is in every element, from blade to handle to rivets to design. Second, it's thin for a reason, allowing it to slice through even the toughest meat effortlessly. On this point, you will be amazed. Third, it's an elegant knife, and though it weighs practically nothing, it's strong; it provides a full tang, which reaches to the back of the handle. The blade flexes, but not much, and its flat grind provide rigidity from top to bottom when cutting. Fourth, it can double as a utility knife -- letter opener, prep knife, and general kitchen knife. Fifth, it sharpens quickly and holds an edge longer than any knife in the block other than my Wusthof Santoku. The only knife the comes close to this one is Wusthof's 4.5" utility knife at a greater cost, and yes, Wusthof knives are fantastic.
Make sure to hand wash and dry after using. No dishwashers here. The rosewood handle will last a lifetime, but soaking it in water will only dull the wood over time. Consider buying a single knife if you don't need a full set. Other than that, it's a tough knife; one that should definitely be in your knife block!
Excellent price for the quality of these knives that cut thru steak as if it was butter. The knives came in a very flimsy box. Keep that in mind when you buy them - they should be kept in something so the blades don't become dull. Love them knives!
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I was looking for some nice quality steak knives for my husband for a birthday gift. These are fantastic knives and the rosewood handles make them just a little more special than the standard plastic. We don't eat much steak, so it's great to pull these out for company. We like Victorinox products. Only complaint is the box -- not made to last for longterm storage.
The blades of this Victorinox Redwood steak knife set are incredibly sharp, thin, and impressive. This knife set is only held back by mediocre dark Walnut appearing Redwood handles (don't see any red in them) with an equally mediocre dull finish (they do not remotely appear like the picture shown in this advertisement). Although adequate, the handles could have used a little finer sanding and several coats instead of one of the oil stain from the factory. You want to avoid using mineral oil as it will make the handles appear black (unless you like that). It appears that the wood was not sealed well. I would expect this level of finish on some cheaper knives. The finish is adequate at best.
The photo provided in this advertisement erroneously makes the Victorinox steak knives look like I wish they actually did. Instead, the finish is more like the Victorinox serrated knife set that I show in the first photo below (without the good grain). Look elsewhere if you want high quality knives with high quality wooden handles. The only thing high quality about these knives as made today is the blades.
By the way, I did not get any smell with mine. However, the surfact does not feel as smooth as it should.
If you are a "do it your selfer", you could simply wipe off the stain that comes on them as best you can with Acetone, and rub the wood handles with steel wool being careful to stay away from the blades, and apply several coats of an actual Redwood appearing oil based stain, sanding lightly with steel wool between coats then and let dry, then apply some quality furniture paste wax. When you rub the new stain with steel wool between coats, rub lightly on the flat aspect of the knife and avoid the right angle corners or you will take off too much stain. Have fun with that though...
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This steak knife set is amazing as well as beautiful. I'll grab one of these to chop up vegetables as they are just incredibly sharp. I want another set for entertaining 12 friends at a sit-down meal. It is as if everything I cut is BUTTER! The blades cut with so very little effort on my part. I stashed my old set - a well respected brand that NEVER were as sharp as these - in the container these came in and then promptly threw them out - the box is nothing to speak of but who cares? The product is top-notch. Two thumbs up!
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I wish I could have afforded such knives when I was younger. I've only used them a couple of times, but what a pleasure to use. I never realized how my old serrated knives were literally "tearing" through a steak whereas these Victorinox Forschner knives slice the meat.
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Like the Victorinox kitchen knives I've used, these feel light - almost dainty. The wood handles are nicer than the Fibrox ( which nixes running them through the dishwasher unfortunately) but they still don't have any "heft" to them. Some might think they feel cheap.
But form follows function - they cut better than any steak knives I've used anywhere, hands down. The blades are thin, and extremely sharp. They cut through a decent steak like warm butter instead of sawing through like serrated blades, or hacking through like the blades of middling sharpness you tend to find even in fancy restaurants.
Possibly because of the wood, these aren't quite the stunning value the Fibrox handled kitchen knives are. But they're very good, and I'd but another set with no regrets.
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