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Victorinox Swiss Classic Paring Knife-Peeler Combo - Set of 2 (Red)$19.99Available online Available in stores
Global Classic 9.5" Chef-Cooks Knife (Stainless Steel)Regular Price Product was previously at: $249.99 $249.99 Special Price $199.99Currently only available in store
Global Classic 8" Chef-Cooks Knife (Stainless Steel)Regular Price Product was previously at: $169.99 $169.99 Special Price $135.99Currently only available in store
Victorinox Wood Santoku Knife with Granton Edge (Brown)$112.99Available online Available in stores
Global Classic 5" Chef-Cooks Knife (Stainless Steel)Regular Price Product was previously at: $124.99 $124.99 Special Price $99.99Available online Available in stores
Global Classic 7" Santoku Knife with Fluted Edge (Stainless Steel)Regular Price Product was previously at: $199.99 $199.99 Special Price $159.99Available online Available in stores
Global Classic 5" Santoku Knife with Fluted Edge (Stainless Steel)Regular Price Product was previously at: $149.99 $149.99 Special Price $119.99Currently only available in store
Victorinox Swiss Classic 7" Santoku Knife with Granton Edge (Black)$78.99Available online Available in stores
Chef Knives
If you only have one knife, this is the one you need. Available in different sizes to fit your hand, it can be used to cut everything from chicken to carrots.
Paring & Utility Knives
Paring – peel, trim, clean, core and garnish fruits and vegetables. Utility – for light cutting (cucumbers, larger apples, smaller squash) and carving medium-sized roasts or poultry.
Bread Knives
Cleanly cut through thick crusty bread, soft loaves, cakes or softer meats without pushing it down or crushing it.
Santoku Knives
Used in preparing fish, meat or vegetables. The blade is straight with a low tip. A granton edge blade keeps particles from sticking to the knife edge as you cut.
Carving & Slicing Knives
A long slim knife with a strong, semi-flexible blade enables clean slices with minimal strokes. Great for cutting roasts, hams, or turkey.
Cleavers & Boning Knives
Cleaver – cut through thin or soft bones and sinew, and thick cuts of meat. Boning – separate meat from the bone, fillet and butterfly meats. It can be flexible for fish or poultry, stiff for beef or pork.