Victorinox Classic Swiss Steak Knife, 4-Inch

Last updated date: June 9, 2020

DWYM Score

Victorinox Classic Swiss Steak Knife, 4-Inch

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We looked at the top Single Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Single Knife you should buy.

Overall Take

In our analysis of 42 expert reviews, the Victorinox Victorinox Classic Swiss Steak Knife, 4-Inch placed 7th when we looked at the top 10 products in the category. For the full ranking, see below.

Editor's Note July 6, 2020:
Checkout The Best Single Knife for a detailed review of all the top single knives.

Expert Summarized Score
4 expert reviews
User Summarized Score
132 user reviews
Our Favorite Video Reviews
What experts liked
Crafted with a textured, Swiss Classic handle design, these knives offer a secure and comfortable grip that reduces and wrist fatigue no matter the hand size.
- Product Diggers
The handle is made out of non-slip polypropylene, and the knives are absolutely dishwasher safe.
- Carnecraft
They take an almost surgical edge, hold it well, and sharpen easily.
- Knife Planet
The knives in this set have a Fibrox handle which is comfortable and allows you to keep a good grip on the knife. Since the handle is not wood, it won’t dry out or absorb odors.
- Mom Dot
What experts didn't like
Despite being stainless, they can rust if water is not wiped off the blades
- Carnecraft
Lacks style. The plastic handle doesn’t look as nice as a wood handle.
- Mom Dot

From The Manufacturer

A rock solid heritage, exacting commitment to Swiss precision and a consistent focus on quality and innovation are the absolute cornerstones of our business. Founded on integrity and family values, today we operate in over ten countries worldwide. The original Swiss Army knife, created by Karl Lesner in 1897, embodies the essence of Victoriana. Directional, intrepid and pioneering on the global stage, today our international brand spans five product categories: Swiss Army knives, cutlery, watches, travel gear and fragrances.

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An Overview On Single Knives

If you have a knife set in your kitchen, you may not realize the many different purposes your knives serve. That knife set can be useful, likely holding all the cutlery you’ll need if you’re a casual chef. However, there’s a reason those who are seriously pursuing the culinary arts curate a set of knives that includes exactly the blades they’ll need.

The first knife you should buy for your kitchen is a chef’s knife, which is also known as a French knife. This versatile cutting tool features a curved, ridged blade that allows you to set the tip against the cutting board, then pivot to quickly mince items with the rest of the blade. The spine of the blade is used for scraping your ingredients from the board once they’re chopped, while the flat side is ideal for cutting garlic.

You’ll also need a paring knife for peeling and coring fruits and vegetables and a serrated knife for cutting through items like bread and tomatoes. A utility knife is another all-purpose knife that you’ll find yourself reaching for on a regular basis. It’s also handy to have a knife sharpener on hand, which you can purchase and have available for whenever your knives need a little extra life breathed back into them.

You don’t have to invest in a knife set to get storage for your knife set. Sure, you can keep them in a drawer, but that can be dangerous unless you have a shield for the blade. Instead, some prefer a magnetic knife bar, which mounts to the wall and holds your knives in place when you aren’t using them. If you prefer the knife block format, you can buy those that easily hold the knives in your collection, and you can even buy some that fit into your drawer.

DWYM Fun Fact

As long as humans have been around, we’ve had a need to cut into things. In prehistoric times, knives were made of flint, but eventually, daggers were being made from metal. The first single-edged knife came along about 4,000 years ago and was used for hunting, cooking and carpentry. Knives didn’t make their way to the dinner table until about 500 years ago. Prior to that time, people carried their own knives around on a belt-attached sheath. Early knives were so sharp, though, that King Louis XIV of France said they were dangerous, ordering that the points be ground down a little more. That led to the knife design we see today.

The Single Knife Buying Guide

  • The most important feature on a knife is, of course, its blade. Stainless steel is the preferred material since it resists rust and stains after many uses. But some manufacturers use high-carbon stainless steel for a little extra durability.
  • The piece connecting the blade to the handle is called a tang. If a knife is labeled “full tang,” that means the tang runs the length of the handle rather than stopping where the handle begins. A full tang knife will often provide more durability, as you won’t have to worry about the handle and blade breaking apart.
  • If you’re concerned about durability, look at how the handle fastens to the blade and make sure it has the strength to last even when pressure is placed on the blade through repeated chopping sessions.
  • Although you can sharpen a blade, some blades maintain their sharpness better than others. Even more are manufactured in a way that maximizes sharpness to ensure you get the most out of every cut.
  • In most cases, you’ll need to hand wash your knives. As convenient as it can be to toss it in the dishwasher, you’ll find that the blade and, in some cases, the handle can become damaged due to the excessive moisture and heat.
  • The build of the handle plays into how easily you’ll be able to control the knife while you’re using it. Look for one that either has a finger guard or a nonslip handle. An ergonomic handle can keep your hand comfortable while you chop.
  • The weight of the knife comes into play when it comes to both comfort and safety. You’ll want a knife that’s lightweight, but if it’s too lightweight, it may not pack the punch you need when you’re cutting through tougher items.