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From the inventors from the famous Swiss Army knife comes a line of fine cutlery created for accomplished and aspiring chefs at the office or inside home. Each blade within the Stamped collection is expertly manufactured in Switzerland from high-carbon stainless steel and undergoes a unique tempering process to have an edge that might be resharpened again and again. The end result can be a knife that can keep its original sharpness throughout the entire life with the blade. Each blade is conical ground throughout its length and depth, and laser tested to ensure optimum cutting power and durability. Ergonomically designed to minimize wrist tension, the unique, patented Fibrox handles are slip resistant when wet. Plus, all Stamped cutlery with Fibrox handles qualifies by the National Sanitary Foundation (NSF). Although cutlery steel is naturally sanitary, materials and construction details of those handles minimize crevices which could otherwise offer hospitality to bacteria. The Victorinox Stamped collection is surely an extensive range with open-stock pieces as well as handy and versatile sets.
Often described being a chef's best friend, the 8-inch multipurpose chef's knife is made for chopping, mincing, slicing, and dicing. Sized for comfort, it's also for sale in 6- and 10-inch versions as well. All Stamped cutlery needs to be washed manually for best care, and Victorinox covers each piece with a lifetime warranty against manufacturer defects.
From the Manufacturer
Who is Victorinox?
Although Victorinox is famous the planet over because the creator in the Original Swiss Army Knife, the company started in 1884 like a cutlery workshop. By enough time company creator Karl Elsener delivered his first pocket knife on the Swiss Army, his cutlery business is booming. Over the following century, Victorinox cutlery was 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, Ny Magazine, and Natural Health, in order to name a few. In 2009, the business announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in Ny City. In addition, building about the success of the company's cutlery business, Victorinox has brought all the identical quality and expertise to a wider array of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing.
Who is R.H. Forschner?
Victorinox have been commonplace in European commercial cutlery for over Fifty 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 within the bustling meatpacking plants of the Midwest as it can be within the gleaming, four-star restaurant kitchens of Midtown Manhattan.
As a division of Victorinox/Swiss Army Brands, R.H. Forschner marketed cutlery within the brand name “RH Forschner by Victorinox” and distributed to the commercial, food service, and retail trade classes. That brand continues to be considered a premier range 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 thought we would remove the “RH Forschner” name all blades. Blades thenceforth only range from the “Victorinox” name.
What is a stamped blade?
A stamped knife usually can be identified from the absence of a bolster. Stamped blades are cut inside their shapes from cold-rolled components of steel after which ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals like the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, have a lighter knife since it’s less fatiguing and easier to manipulate at speed.
Stamped knives are better to produce and for that reason less expensive. They perform adequately and will approach the quality of your forged blade, although not the weight or feel. Victorinox manufactures a whole array of stamped blades with unique, patented Fibrox handles and they also are believed one of the greatest values inside the knife industry.
What knives will i should own?
Knife choice or selection depends upon many factors--size, function, style, and preference. The most critical factor is function. Different knives have different uses. It is essential to make use of the appropriate 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 also the knife to utilize 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 generally from three to four inches. Pick the shape and size to fit your hand. Since this is one from the more versatile knives, owning more than one is recommended.
Chef's: The most critical tool and vital to every cook, a chef‘s knife is generally used in a rocking solution to mince, dice, and chop vegetables and herbs. This one is well known because the chef’s best friend.
Slicer: Most commonly utilized to slice meats, poultry, and seafood, the slicer is surely an important companion to your host or hostess.
Boning: As its name suggests, a boning knife is accustomed to trim or remove meat and fish in the bone.
Bread: Designed using a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or anything which has a crust plus a soft interior.
Fillet: Most often utilized by pros and seasoned home chefs, the fillet knife is utilized to fillet meat and fish.
Cleaver: An important addition to your collection, a cleaver is usually utilized to cut or chop through bones.
Santoku: This knife combines the characteristics of a cleaver with a chef's knife. The curved blade helps the rocking motion employed for chopping, and also the wide blade is useful for scooping sliced food off a cutting board as well as 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 perfect for small precision cuts where control is essential, for example peeling, trimming, or garnishing.
What would be the different knife edges and what can they do?
Straight: The vast most of Victorinox knives come having a straight or fine edge. This implies it's got a great taper across the blade with out serrations. It is made to cut without tearing or shredding.
Serrated: An edge made with small, jagged teeth along the edge.
Scalloped: A blade with waves along the extra edge generally utilized 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 while using fat and juices with the product being cut, enabling thin, even cuts without tearing. Even with the grooves, these are still straight-edge knives and might be honed having a sharpening steel.
How do i need to care for my cutlery?
After use, knives should not be permitted to soak in water. The best practice is handy wash and dry them immediately. This can also be true when they happen to be used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require almost no maintenance also it is worth your serious amounts of effort to guard your investment.
Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher’s agitation could cause damage. Additionally, harsh detergents may be harmful and cause pitting and spotting around the blades. The handles may also discolor and develop a white film with constant use in the dishwasher. Plus, intense heat connected with dishwashers isn't good for the temper from the blade.
How do I keep my knives sharp?
All quality knives require proper maintenance to help keep them in perfect cutting shape. The top of edges will quickly dull when it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a suitable cutting board is safer for your user. Frequent use of an Victorinox sharpening steel could keep blades in tip top working condition. All straight-edge knives need steeling to hold their edges.
How to "Steel" a Knife
1. Hold the steel firmly in your left-hand with all the guard positioned to prevent the blade should it slip.
2. Hold the knife within your right hand and set on top a part of steel as shown.
3. Raise back of blade one-eighth inch.
4. Now, moving the blade only, draw it over the steel in an arching curve, pivoted at the wrist. The blade tip should leave the steel about two-thirds from the way down.
5. Repeat the identical action while using Blade for the bottom side of the steel. Always maintain the identical pressure and angle on sides from the steel.
6. Repeat five or six times.
When a sharpening steel no more does the job, it’s time to look at the knife to your qualified knife sharpener who will place a fresh edge on it. This, along with use of the sharpening steel, will provide you with many a lot of sharp, safe blades.
Please note that electric knife sharpeners might be harmful. They've got to get used carefully since they remove an excessive amount of metal, damages the temper in the blade, and many important can affect the factory-applied edge angle.
How should I store my knives?
Safety will be the biggest concern of storage, both towards the user also to protect the knife's edge. Choices incorporate a knife magnet, knife block, drawer insets, and also individual knife protectors.
The R H Forschner by Victorinox Chef's Knife features an 8-inch blade that is 2-inches wide at the handle. High carbon, stainless steel blade is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is employed to produce an advantage that might be resharpened over and over again, and so the knife can keep its original sharpness through the entire life with the blade.
Product Features
8-inch multipurpose chef's knife designed for chopping, mincing, slicing, and dicing
High-carbon stainless steel blade provides maximum sharpness and edge retention
Blade is conical ground lengthwise and crosswise for minimal resistance while cutting; laser tested to ensure optimum cutting power
Patented 2-inch Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort
Hand washing recommended; lifetime warranty; expertly made in Switzerland
cuisinart 77 10 chefs classic stainless
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