Victorinox Kitchen Knives (opinions please)

[jock1]

Hi Folks
Can you guys help out with some info on Vic kitchen knives .How good compared to others where to buy in the uk etc
Cheers

[Woz]

Vic knives are made for pros. Not the TV-chef kind of pros, but the cooks standing in restaurant and canteen kitchens everyday. Softer steel, poor edge retention but easy to sharpen. Great low budget user knives. There are pro and home knifes, home style looking better. But all in all: Not high class in terms of steel and edge retention, but better than 90% of the standard knives out there. Best bang for the buck imho.

[Mike, Lord of the Spammers!]

Think big sak blade, and your in the right territory regarding edge retention and true stainless-ness

[jock1]

Cheers Guys
I am convinced that Vic is the way to go here I will find a retail store for the hands on test

[joebw]

The Vic paring and tomatoe knives are really good, easy to maintain and very economically priced.  Every time we go to Freeport Knife in Freeport, Maine, we pick some up for gifts.

We also have the 10" Forschener (Vic kitchen brand name) serrated bread which sees duty every morning on crusty toast - top notch.

Guve them a try.

Best - Joe

[eodtech]

NEW from Victorinox Cutlery
125 Anniversary Kitchen Knives!
 
Knives feature stainless blade etched
"125 Years - Your Companion for Life"
 
VN40920 Chef's Knife.
13 1/2" overall. 8 1/2" blade.
Black Fibrox handle.
 
VN41929 Santoku.    <---- I just ordered one of these
12" overall. 7" Santoku blade.
Black Fibrox handle.

VN44602 Paring Knife
7 1/4" overall. 3 1/4" serrated blade.
Black nylon handle.

VN44603 Paring Knife
7 1/4" overall. 3 1/4" serrated blade.
Red nylon handle.


I have the Vic Tomato knife, a paring knife, an XL Butcher knife ( wood handle 1950's ) and a boning knife ( wood handle 1950's )

[NeitherExtreme]

The Vic paring and tomatoe knives are really good, easy to maintain and very economically priced. 

My wife has those two as well. We've been happy with them.