Victorinox Serrated Edge Pastry Saw (26 cm Blade, Non-Slip Handle, Rustproof, Stainless Steel, Dishwasher Safe), Black

If there was only one knife you could ever afford, This is the one. A 2 star Michelin chef once said, "i only ever use this knife. When it eventually wears out, I throw it away and buy another." (as an agency guy, I get that.) Although, after many years of catering, I never really needed to be convinced. I still use mine and it must be 7 years old. The serrated edge has gone but sharpens up easily and with speed. In larder it butters bread, slices sandwiches and is the go to knife for basic preparation of MEP. On stove, it cuts shallot, onion, veg for Sunday, makes soup and is my number one choice for most jobs in the middle of service.Herbs, right now- use this. My slight complaint is that it rides down slightly toward the left when new so watch your fingers newbies. I guess that is because the main edge is sharpened on the right hand side. It even carves although would not be my first choice. Don't waste you money buying a "reduced offer of a complete knife set. This is the one, all the other knives you will ever need will be dictated by the work that you do. mmm, might get a tomato knife while I'm at it. And an offset spatula....

I'm a professional chef and this is about the sixth one of these I've owned. Very easy to sharpen as a one sided angle on the blade. Hugely versatile, and many chefs use it as a sort of utility knife. As a professional I always opt for the fibrox handle as it isn't worth paying more for the rosewood version, because, from constant sharpening eventually the serrations will be worn away. They usually last me a couple of years, but in domestic use would last easily double or triple that I imagine. For me it is worth the money to replace every few years because of the use and functionality the knife brings to my work. Once the serrations have worn, it does however still make an excellent carving knife and keep a worn one for just that.

Nice and sharp bread knife

A very decent bit of kit for the price. A fearsomely sharp blade and a knife that is of reasonable quality for the price. Recommended? Yes definitely.

This is SHAAAAARP I make a lot of Irish soda bread and have always struggled to find a great bread-knife. My breadboard is slightly concave from use and so with a straight edged breadknife you always end up using the very point of it to cut the bottom crust. This Victorinox is convex and so all (or the piece I choose) of the blade cuts the bottom crust. Also the serrations are less pointy and aggressive than on a classic bread-knife and so you get a clean cut even right through a hard piece of grain, not a load of crumbs. Beware - did I say it's sharp and seems to stay that way several months on. I could give it 4 starts for the shabby cheap sheath it comes in. It's awful. I could also fault it for a slightly cheapy feel handle. It's not a £50 knife but it is extremely functional.

Great price for a great knife definitely be buying more of these to add to the collection

What can you say except it's an excellent and useful knife. It's very sharp and cuts bread etc very well. I personally find it tends to pull very slightly during cutting but once you are aware of the slight idiosyncrasy and correct for it, you'll get the perfect slice every time. My other half also loves using it so what's not to like!. This was the last knife purchase to complete a bespoke set of Victorinox knives and I'm more than happy with them all including this one. Excellent product.

Excellent knife, but still haven’t received my fly screen

This is my second one in 18 years. I'm a professional chef and of all my knifes this is my favourite. Stays sharp and cuts through most . It's a must have

Nóż jest dobry do krojenia pieczywa podłużnego. Trochę gorzej jest z krojeniem chleba okrągłego do którego potrzeba dłuższego ostrza.

Item looks good and will work fine.

Coupe bien

Afiladísimo. Compraros una funda y que solo lo utilice gente mayor!