Why this chefs knive earns its place
The 22cm carving knife sits between compact prep work and the reach of full-length roasting knives. Ice-tempered high carbon stainless steel is Victorinox's engineering solution: hard enough to slice through meat and poultry without dulling, resilient enough to handle the pace of service without chipping. The blade is designed to slide rather than tear—important when the quality of your cut speaks to your reputation.
The riveted rosewood handle is traditional professional issue. It feels solid and balanced in hand, whether you're working at a prep station, carving at table, or breaking down protein for a busy kitchen. The weight distributes naturally; you're not fighting the knife, just using it.
Hand-wash between services—the rosewood and rivets prefer attention to a dishwasher's heat and moisture. Keep it sharp with a honing steel and it'll outlast several dull replacements. This is the carving knife for kitchens that care about consistency and detail.
