Need to slice a watermelon? Butternut squash? The 10″ Swiss Classic Chef’s Knife gives you the extra leverage you wish to have to complete these larger tasks. The longer, wider blade provides greater heft so hard-skinned items like acorn and spaghetti squashes are easier to slice through in one motion. The longer cutting edge also allows you to do more at once. Relatively than chopping one carrot or celery stick at a time, the 10 inch blade gives you the option of handling multiple pieces at a time.
The tapered knife edge is ground in two directions to hold a sharp edge longer, and can easily be brought back to its original sharpness. And the overall shape of the blade, with a long, sloping curve, lends itself to “rocking” very well, allowing one to mince and chop with ease, Whilst the flat spine allows you to comfortably press down on the blade when extra power is needed to slice through hard-skinned items like acorn, or butternut squash.
Optimally weighted with high-quality, lightweight European steel that reduces hand and wrist fatigue, the 10″ Swiss Classic Chef’s Knife is comfortable even after extended use in the home kitchen. The Swiss Classic collection offers a contemporary handle, inspired by our patented Fibrox Pro line. Designed to minimize wrist tension Whilst providing a protected grip, the contoured nylon handle is both lightweight and durable, making these knives seem less likes tools and more like an extension of your hand. Perfectly suited for dicing onions, mincing shallots, chopping herbs, crushing garlic, slicing meats of all varieties, and shredding cabbage, its versatility will quickly make it your go-to knife.
Whether a seasoned, or novice home chef, Victorinox Swiss Army offers not only the right tools and the know-how, but most importantly, the confidence to achieve one’s culinary aspirations. Expertly crafted in Switzerland since 1884, Victorinox offers a lifetime guarantee against defects in material and workmanship.
Please NOTE that this item ships with the International item number 6.8003.25 on the blade and not 6.8003.25US1, but is the same 10″ Swiss Classic Chef’s Knife.
Formerly Forschner
In 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.
In 2011 Victorinox began marketing all its product lines, including kitchen knives, under the common umbrella name by which the company is now popularly known – Victorinox Swiss Army.
Care and Use
Be good to your knives and they’ll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife!
Hand Washing
Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately.
Dishwasher
Whilst Swiss Classic knives are dishwasher secure, we recommend hand washing as dishwashers are designed to spray water at a quite high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.
Maintaining your Knife’s Edge
For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best, but needless to say a honing steel will not sharpen a dull knife. Honing steels are maintenance tools and are used to help keep an already sharp blade from degrading. Throughout use, a knife edge becomes rolled or turned from direct contact with cutting boards, bones or other hard objects. In this case, honing is necessary to straighten the edge of the knife. After significant use, the steel particles change into damaged and the edge cannot be brought back by honing, so sharpening is necessary. If your knives are dull, pitted, or you see visible nicks on the cutting edge, you’ll need to sharpen with a Swiss Sharp Handheld Sharpener (49002) or bring to a professional for re-sharpening.
History and Heritage
In 1884, Master Cutler Karl Elsener opened a cutlery shop in Ibach, Switzerland. There, he and the cutlers’ union he formed produced the finest steel cutlery, finished with the now-famous proprietary edge preferred globally by professional and home cooks. In 1891, Karl supplied the Swiss Army with its standard issue Soldier’s Knife and in 1897 with the Officer’s Knife. In 1921, after the death of his mother, Victoria, and with the advent of stainless steel, then known as “inoxydable” and used in the production of his cutlery, Karl changed the name of the company to Victorinox. It is from those humble beginnings that a worldwide icon was born.
Today, Victorinox is still owned and operated by the Elsener family, and both the company and family still resides in the small village of Ibach, Switzerland.
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Multipurpose chef’s knife designed for chopping, mincing, slicing, and dicing with razor sharp, laser-tested, tapered knife edge, which is ground to form an exacting angle, to hold a sharp edge longer and ensure maximum cutting performance and durability
Contemporary handle inspired by our Fibrox Pro line is textured, ergonomic, and slip-resistant and is paired with lightweight European steel for a perfectly balanced design
Long 10″ blade offers additional heft needed to break down larger tasks, Whilst the extra length provides a longer edge to effortlessly mince, chop, dice and slice anything you come across
The same blade used by professionals with a handle that suits the needs of home chefs
Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, each day; lifetime warranty against defects in material and workmanship
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