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Key features:
The paring knife is user-friendly and ideal for everyday use, helping you to peel potatoes, fruits, and vegetables easily, quickly, and with great precision. It can be used for cutting and peeling fruits and vegetables, as well as for cutting fat with great precision.
The utility knife is for all purposes in a kitchen and is easy to use. It is a knife that you can use for all small cutting tasks, such as cutting onions, herbs, and cleaning and cutting your vegetables. It is ideal for preparations where detail and precision are needed.
The Chef knife can be used for all basic food preparation tasks and for almost any cutting task in the kitchen, it can cut anything. It has a triangular blade and a sharp tip. With a Chef knife, you can slice your ingredients into rings, cubes, strips, chop and mince easily and quickly from vegetables and fruits to meat and chicken.
The bread knife is mainly used for cutting bread, cakes, but also for soft fruits and vegetables, such as tomatoes. It has a narrow and straight blade and is always serrated. It is designed in such a way that it does not press and crumble the bread, but offers uniform slices of bread.
The blades of all knives in the series are made from martensitic stainless steel. The basis for optimal functionality and durability of the blade is the use of the correct steel alloy. The steel must produce the perfect combination of sharpness and corrosion protection. The blades in the series are extremely durable & sharp, offering high professional performance, without being too hard, making sharpening easier and necessary at more infrequent intervals.
The high-aesthetic handle of the Swiss Classic series knives is extremely ergonomic and made of POM, a material that offers you unparalleled resistance to wear, can be sterilized, and has hardness and durability over a wide range of temperatures.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
No matter how sharp a knife is at first, after some use it needs sharpening, which you can achieve with a sharpener, sharpening stone, or honing rod.
You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. In contrast, a knife that needs sharpening will struggle and its cut will be rough.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
