Victorinox

Origins and background

Victorinox is a Swiss brand founded in Ibach in 1884, known the world over for the Swiss Army Knife. That same manufacturing culture — reliable steel, simplicity and durability that shrugs off heavy use — is what it has carried, hugely successfully, into professional kitchen cutlery, where it has earned a place of its own far from the pocket-knife cliché.

What sets it apart

Its Fibrox line is the favourite of cooking schools and restaurants across half the world, and not by chance: a stamped stainless blade with a good out-of-the-box edge and a handle that grips even with wet or greasy hands, light and comfortable over long shifts. We carry two very practical pieces for the kamado world: the 17 cm santoku, versatile across vegetables and protein, and the 25 cm carving knife, whose long blade is ideal for slicing large cuts into clean slices.

Our take

We recommend Victorinox Fibrox as one of the best starting points there is: professional-level performance without ceremony or fussy maintenance. Based on the specs, on near-unanimous consensus in the cooking community and on our own experience carving meat off the Big Green Egg Large, that 25 cm carving knife is a natural partner for the kamado: it slices a brisket or a large cut in a single pass, without sawing or shredding the grain.

The honest caveats: the steel is relatively soft, which means it sharpens easily but also loses its edge sooner than a VG-10 like Tojiro's; and the Fibrox look is pure utility, without the artisanal aura of a Japanese blade. In return, it is all but indestructible and forgives the knocks of a real kitchen.

Who it's for

For just about anyone: from the beginner who wants a first good knife to the seasoned cook who needs a reliable workhorse. If you're after a fine edge and blade culture, look to Tojiro; if you want the best performance per euro and zero headaches, the Fibrox is a safe bet alongside the kamado.