This was posted 1 year 20 days ago, and might be an out-dated deal.

7-Piece Cheeseboard and Knife Set Black Slate, $14.50 + $18.50 Delivery ($0 SYD C&C) @ Habitat & Style
- +1
- 28/03/2024 - 15:46
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Victorinox Swiss Classic Stainless Steel 7 Piece Kitchen Knife Set $179.95 Delivered @ Mega Boutique

AssociatedLhenrymacallister92 on 27/03/2023 - 12:25 megaboutique.com.au (600 clicks)
Last edited 27/03/2023 - 12:39 by 2 other users

Blade Set for the Budding Pros

A set of professional knives is the building block of your kitchen. They underpin all your culinary creativity (and dish dreams). You want blades that go the distance and are a pleasure to use. Our Swiss Classic Kitchen Set, 7 pieces, is the natural choice. Containing all the essentials for you to chop, slice, dice, peel and pare your way to professional, restaurant-worthy dining at home.

Content:

Swiss Classic Carving Fork
Swiss Classic Paring Knife
Swiss Classic Bread and Pastry Knife
Swiss Classic Tomato and Table Knife
Swiss Classic Santoku Knife
Swiss Classic Universal Peeler
Swiss Classic Carving Knife

Home & Garden Knife Knife Set Victorinox

2 Apr 2023

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parsimonious one on 27/03/2023 - 12:31

Hi rep

What grade of steel are these made from?

I can’t see it on the website link

rosebank on 27/03/2023 - 13:30

Doesn't really mattter, unless they're absolute garbage knives.

I own and use a lot of Victorinox, all my butchering knives are Victorinox. If you know how to keep a blade sharp, you shouldn't have a problem.

I have a lot of fancy German knives and Japanese knives with whatever steel (I honestly don't know the difference) that cost hundreds of dollars and most of the time I use a santoku or a chinese cleaver for everything. And the occasional "specialist" knife depending on what I'm doing.

MasterScythe on 27/03/2023 - 13:44

Catch is MOST people DON'T know how to keep a blade sharp, and if they're plain old bottom barrel stainless, they won't stay sharp between your trips to have them shapened.

X50CrMoV15 steel is SO COMMON and SO CHEAP that it's silly not to at least go up to a 'hard stainless'.

rosebank on 27/03/2023 - 13:54

is Victorinox X50CrMoV15? What's an example of "hard stainless"?

MasterScythe on 27/03/2023 - 14:03

@rosebank: When they don't say, it's unlikely.
It's more likely a grade of J2 steel.

A good example of a hard (cheap) stainless is X50CrMoV15 or ‎7CR17MOV.
X50 Is equivalent to 1.4116 steel or 440A.
Basically, you're unlikely to chip it, but you're also not going to find it dulling under 6 months of home use.

When they don't say, you're better off with kMart knives usually. Good return policy to swap them for a new sharp one every few months.

rosebank on 27/03/2023 - 14:49

@MasterScythe: I just had a quick look through the "cheap" knives I don't use.

Wusthuf 23cm Classic Ikon is X50 CrMOV 15 and costs about $200

Global (which I got for free) is a 20cm CROMOVA 18 G-77 whatever that means and probably cost the same as the Wusthof.

I would rate Victorinox the same as the above regardless of the type of steel. I'm not an expert, but have worked in plenty of kitchens, was a supervisor at Meals on Wheels, and am an avid home cook. Keeping a Victorinox sharp is not hard and a lot professional cooks use Victorinox.

I've never chipped a Victorinox, and haven't even used a whetstone on one, only steels. So in my experience, and a lot of other cooks, Victorinox is the way to go.

If you're a home cook, that knows how to use a whetstone and honing steel, I'd highly recommend Victorinox over any German or Japanese equivalent. Or get a Chinese cleaver for $20 and learn how to use it.

MasterScythe on 27/03/2023 - 18:33

@rosebank: X50 knives can be had from amazon for $10-75.

Slightly better knives are available from TitanForge on amazon too.

rosebank on 27/03/2023 - 18:48

@MasterScythe: I'm not one of those people that know every single type of steel, but I own well over 50 knives including Japanese ones that cost close to $500.

I'm a one-knife-does-all type of person, and I use santokus and a Chinese cleaver for pretty much everything. This deal is for Victorinox, and I like Victorinox, and have shared my experiences with Victorinox. I don't know what type of steel it is nor do I care.

If you think there are better value knives out there, please share by posting a deal and I'll buy one to try out.

MasterScythe on 27/03/2023 - 22:47

@rosebank: Haha, someone dislikes our discussion.
The negs come out of the woodwork without anyone providing any input on the suggestions. Typical. We can't please everyone, haha.

Ive had the opposite experience sadly.
I found the Victorinox knives I used needed regular sharpening, and and the handle wasn't well counterbalanced at all; the handles always felt like an afterthought.

Different experiences for sure.

including Japanese ones that cost close to $500.

Me too! Exciting!
Did they let you watch them being made? I have a few too; and that was my favorite part, watching the master do the forging.

I'm not one of those people that know every single type of steel

Nah I dont know all the metals either, just the 5-10 or so "big ones" so I know I'm not being ripped off buying bedpans, ya know? Knowing my luck, without some research, I would, haha.

I also play a little bit with a small home forge, but I'm not good, I cant temper for shit. lol.

So, Requesting Cleaver and Santoku recommendations huh?
Lets see whats not too exxy at the moment….

You mention needing to sharpen knives, so I assume you like soft steels, so this first one might not be for you.

https://www.knifeshopaustralia.com.au/boker-cottage-craft-sa…

Boker uses spring steel; which can easily be over 60 rockwell. It will chip if you drop it on tile or such, but used properly, you'll go a year of nothing but ceramic honing; no need to sharpen.

Since you're a sharpening fan, Mercer make a nice knife in x50(the type I mentioned before). Harder than cheap stainless from Kmart, or entry level Victorinox, but still easily able to be stoned to a nice edge in just a few minutes.
https://amzn.asia/d/6acc7Q7

X50 steel is great, its a chinese clone of classic german steel; nothing "special" but a genuine well engineered mix of stainless properties and higher than average carbon, for a budget price.

I cant find any really good cleavers on special right now, but a good cleaver regardless is made by TitanForge like I mentioned before.
https://amzn.asia/d/aPhFe42

Usually though, cleavers are better in soft cheap steel like the victoroinox uses anyway (as you point out, you've never chipped one) in case you hit bone, or frost, it'll just dull not break.

If anyone playing at home wants a good quality santoku made with above average steel, $20 will get you there.
https://www.knifeshopaustralia.com.au/kamati-gourmet-santoku…

If you like soft knives, because you like "striking the steel" look into Furi Pro.

They are well balanced, but are only 52 Rockwell, and will sharpen in 2-4 strikes (this is on purpose, so chefs can re-sharpen quickly).

Im not sure what to tell you though sorry in regards to my Victorinox experience. I just always find the Victorinox blade to be much heavier than the handle. I'm just not impressed by their engineering, and lack of good metal at all.

mymilkynipples on 28/03/2023 - 00:14

@MasterScythe: I just wanted to point out that the Mercer you linked is heat treated at 56, the same as Victorinox so it's not really a harder steel. That last santoku seems like it could be a great deal if the heat treat is good!
- MasterScythe on 28/03/2023 - 00:38
  
  @mymilkynipples: Sorry about that; I must have missed where this specific set of Victorinox list their hardness.
  I only saw "stainless steel" and assumed J2.
  At a glance im still missing it; but I have no reason to doubt you.
  
  As for the cheap Santoku;
  I bought one as a gift; it was a bit of work to get a 'better than new' edge on it; so at a guess I'd say it is pretty well hardened.
  - mymilkynipples on 28/03/2023 - 01:14
    
    @MasterScythe: The fibrox knives are all 50X from what I'm aware and are hardened to 56. It's annoying they just list stainless steel most places but you can find the steel type online.
    - MasterScythe on 28/03/2023 - 10:35
      
      @mymilkynipples: I knew several of their 'named series' ones were; but from all the information I can find online the multipacks are just cheap stainless.
      
      Nothing about the generic Victorinox 'packs' I've foujnd is concrete though, so happy to be wrong if we can find proof.
      - mymilkynipples on 28/03/2023 - 13:12
        
        @MasterScythe: The packs are just the fibrox knives in a pack.

rosebank on 28/03/2023 - 11:31

@MasterScythe: I upvoted you to balance it out. I enjoy these type of conversations

I find Victorinox knives to be well balanced and I like the fibrox handles, especially in commercial settings, The only one that gets regular use is the santoku, The boning, breaking, fish knives etc only come out when I'm butchering or cleaning and filleting a fish. I can pick up any knife and use it, balance doesn't even come to mind, this comes from nearly 3 years at Meals on Wheels and they have garbage knives. I didn't want to be the (profanity) that brought in a roll of 1k worth of knives (one guy did, he didn't last long), I just picked one there, sharpened it and used it for everything. And years in Chinese kitchens where your only choice is a cleaver.

Did they let you watch them being made? I have a few too; and that was my favorite part, watching the master do the forging.

My friend probably did. I get a lot of fancy knives as gifts and don't use any of them. They look pretty though.

I don't like soft steels, because I don't know the difference. And I actually don't like sharpening; I have a few different steels and if I can't keep a knife sharp with a steel, I stop using it. I haven't used a whetstone in years.

The santoku you linked is a hard pass. I have over 10 and I'm not dropping $100 on another one.

I have a Mercer santoku and chefs knife, and I haven't felt the need to use either.

Chinese cleavers are given to me by my dad. He has a huge stash, I don't know where he gets them, but they're similar to ones you can get from Asian grocers. The one you linked is not the right shape; it's more of a western style cleaver. Chinese cleavers are pretty much a rectangle. In Chinese kitchens, that's pretty much the only knife they use, and none of the cooks there are talking about steel type. My dad would disown me if I paid $75 for a cleaver.

I've currently been using a Masterchef cleaver from Coles. I've used it to butcher, chop bones and generally treat it like shit because I got it for free. Surprisingly, it hasn't chipped and is easy to keep sharp.

I have a couple of Furi knives, but not sure if they're the Pro ones.

I find Victorinox to be utilitarian knives, especially the butchering ones. For home cooks, I still would recommend a santoku or 20cm cooks knife. If they don;t like fibrox, get the wooden handles. Balance isn't a thing I've really noticed, but the difference in weight between the fibrox and wood might make a difference for some.

If @mymilkynipples is correct and Victorinox is 50X and hardened to 56, I guess that's pretty good? Because I have no idea what that means.

mymilkynipples on 28/03/2023 - 14:30

@rosebank: Okay, I did some digging to get to the bottom of this out of curiosity. @MasterScythe

From this link Victorinox FAQ on Victorinox's website, their FAQ mentions the steel they use from suppliers for their knives/cutlery.

Summarised below:

Raw Material	Short Name	C	Cr	Mo	V
Group	DIN	%	%	%	%
1.4034	x46Cr13	0.43-0.50	12.5-14.5
1.4109	x70CrMo15	0.65-0.75	14.0-16.0	0.40-0.80
1.4110	x55CrMo14	0.48-0.60	13.0-15.0	0.50-0.80	<0.15

Interestingly X50CrMoV15 isn't listed, however, it is practically the same as X55 (X55 has a bit more Carbon)
Since the sets of knives are just repackaged/stamped with a different number, I'd be inclined to say they are the X55/X50, whilst any of the scissors, forks and maybe the very small 'eating' knives are X46Cr13, and finally the higher end cutlery would use the X70 which again is very similar but with a bit more Carbon again.

@rosebank the lower the hardness, the tougher the steel and easier to sharpen (Generally) which is common for geman steel knives and why honing rods are used so frequently as they can get that type of steel sharp easily and quickly.

Japanese knives on the other hand are usually 60+ in hardness and therefore are usually not as tough, but hold their edge for much longer and can be maintained through stropping on leather with a compound or light touch-ups on a stone. Also with this increase is hardness they can have thinner cutting geometry without rolling over in use as would happen with softer steel.

Those are the general trends, however, there are newer modern steels that can blur the lines and generally can perform much better than both albeit at a much higher cost.

Should add I'm a knife steel nerd with many pocket/kitchen knives of varying steel types/hardness and also work in the material science area.

rosebank on 29/03/2023 - 11:08

@mymilkynipples: Thank you for the wealth of knowledge. I checked a few of my Victorinox knives and they have numbers with a 5 or 6 followed by several digits. But like I've said before I don't particulary care about steel types, because I've used Victorinox in real kitchen settings and they are good knives.

I still bring out my long Japanese fish slicing knife if I'm making sashimi. I use a nakiri sometimes for fun if I'm prepping a lot of veg and it's basically a half size chinese cleaver . But that's about it. The other Japanese santokus, chef knives etc never get used. I'm at that point in my life where I've used every knife made with every different steel imaginable and I'm happy with whatevers available in front of me.

That's cool that you work in material science. I'll remember your username to tag you when I need help if you don't mind.
- mymilkynipples on 29/03/2023 - 11:44
  
  @rosebank: No worries!
  The numbers on the knives are just codes, not steel type if that's what you were wondering. They can vary from whether they come in a box to a sleeve or in a set but they are still the same knife if it looks the same.

drinkin-beer on 27/03/2023 - 13:15

In the market for a good set of knives in the sub $200 range.

Are these any good? Or should I hold out for a better deal?
- rosebank on 27/03/2023 - 13:35
  
  +3
  
  They are very good. But you can buy them separately if you don't want the set.
  
  Santoku is about $50-60
  
  The bread/pastry knife looks like it's about 20cm so $50? I don't buy many of these
  
  The carving knife is useless, it's too small. Get a 20-25cm cooks/chefs knife for $60
- mymilkynipples on 27/03/2023 - 14:21
  
  +2
  
  I've been pretty happy with Victorinox, after a sharpen on stones I've been keeping them shaving sharp for ages with just a light hone on a honing rod.
l005e on 27/03/2023 - 18:54

Good price. Has anyone purchased from this place before?
Yaren24 on 27/03/2023 - 22:10

Is this a bargain?

This was posted 1 year 20 days ago, and might be an out-dated deal.

Victorinox Swiss Classic Stainless Steel 7 Piece Kitchen Knife Set $179.95 Delivered @ Mega Boutique

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