Why this carving knive earns its place
Victorinox has been making knives since 1884, and it shows. This carving knife is built on decades of watching professional kitchens work. The 25cm blade (383mm overall) is sized for joints, roasts and large poultry — big enough to make long, even strokes, but not so unwieldy that precision disappears. The serrated edge is the smart choice for cooked meat: the teeth grip and cut cleanly rather than pushing against the fibres. You get slices, not shreds.
The handle is Fibrox — Victorinox's non-slip nylon — in black. It doesn't look fancy, but it solves the real problem: a wet kitchen, wet hands, and a sharp blade that mustn't slip. The texture grips firmly without relying on texture that traps food and bacteria. The weight is well-balanced between blade and handle, so carving doesn't exhaust your wrist after the first roast.
Carbon stainless steel gives you the best of both worlds. It takes a sharp edge (and holds it) better than pure stainless, while staying resistant to rust and staining. After a service, wash it immediately and dry it — don't leave it soaking — and it'll outlast trends in your kitchen. At 210g, it's light enough to use all day.
