Victorinox Kitchen knife - serrated

Wasty

Wasty

Platinum Member
Joined
Aug 3, 2015
Messages
844
Hi Everyone,

yesterday I got us a new small serrated kitchen knife from Victorinox. As we already have three of the plain blade variant, I thought the serrated one looks like a real good tomato cutter.

It turns out, that little bugger is an absolute menace in the kitchen. It just cuts so amazingly well and is sharp as hell. My wife is used to the non-serrated ones and as you can see, she needs to adjust her technique :) :)

It cuts tomatoes like a laser and everything else as well...

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I can highly recommend this knife, but if you're not familiar with it, be very cautious ;)
 
I've been wanting to try them.....hope she heals quickly!
 
They are awesome. I bought two or three of the serrated ones, 2-3 pairing, and a chef size several years ago. They get crazy sharp easily and are surprisingly durable. The serrated edges sharpen up well on the Spyderco Sharpmaker. My wife also cut herself pretty bad on one of the serrated edges after I had touched the edges up a bit.
 
We do meal prep on Sundays and as we cut lots of veggies, this small knife will reduce the cutting time by quite a margin, as the plain ones really need to be sharpened after a prolonged cutting session... (thats my job...)

My wife toll me she will take the "not so sharp ones' she is used to, and I can finally catch up to her, without cursing all the time that the knives are in need of a touch up... 🤪🤪🤪
 
We have a Spyderco serrated lightweight paring knife I picked up at the factory store in Golden a few years ago. Even after about five years it's still scary sharp. Cuts tomatoes so thin you can see through the slices.
 
I like having several of these Victorinox knives in the kitchen along with my more expensive knives. They cut great and are good quality and easy to clean and sharpen. I dont mind sharing them unlike my "better" knives.
 
Well, I guess I will have to get some of these. They are no doubt quite cheap, and I am not into sharpening serrated blades.

I have a few serrated ER/SD blades I carry - but they are never used for utility or kitchen tasks so they are always "as new" sharp, and ready for emergencies. I also have several SAKs with serrated blades but have not used them, and a Kaicut Edges Ahead serrated bread knife which will probably not need sharpening for quite awhile.

Some folk are not that keen anything Victorinox. Me I think they are very very good for the money.
 
I agree the serrated parers can be very effective


The only thing I've found better is the Sanelli ( Italy) Micro serrated 11cm paring

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gentleman_edc said:
I sympathize with your wife. I use a draw/pull cut on a lot of food. I have decided that isn't wise with a sharp, serrated blade.
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Using a cutting board that shouldn't be a problem if you use proper techniques. I often use my left thumb pad as a cutting board for garlic, celery, soft onion etc using paring knives that are "only so sharp" 🤣

But I think really sharp serrated knives are best reserved for really soft stuff like tomatoes, kiwi etc and bread.
 
Just aquired these, one serrated and one plain edge. Both seem very very sharp to the touch . Surprisingly the plain almost glided through this tomato, whereas there was a discernable slight resistance using the serrated while sawing through. This was a very firm tomato so that may have affected the grab on the serrated edge more than the plain. Will have to use them more and on different items. They were very very cheap, the handles are very ergonomic and the quality of the blades exactly what I would expect from Victorinox.IMG_20250619_152327102~2.jpg
 
This time onions. Not finely diced, just rough cut to throw in a stew. Again, the plain edge sailed through compared to the serrated. And now I know why - to have those scalloped serrations requires a thicker edge, and the really thin flat grind plain edge adequately sharp seems to be the better slicer. Still the serrated may work better on really soft tomatoes, kiwi etc, but so far I would recommend the plain edge over the serrated.

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