DOCSLIB.ORG

Serrated Knives - Cooks Illustrated 03/02/11 1:11 PM

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Serrated Knives - Cooks Illustrated 03/02/11 1:11 PM Serrated Knives - Cooks Illustrated 03/02/11 1:11 PM Online Gift Membership Search All Magazine Subscription Magazine Gift Subscription OVERVIEW METHODOLOGY RESULTS CHART BROWSE EQUIPMENT REVIEWS SERRATED KNIVES Published March 1, 2008. From Cook's Illustrated. Add to My Favorites Do you really need a bread knife, a tomato knife, a sandwich knife, and a cake Print Read Current Issue splitter? We wanted one all-purpose serrated knife. Browse Previous Issues Email Welcome Logout MY FAVORITES View My Recipes View My Menus View My Videos Manage My Favorites My Favorites Info PRODUCT TESTED BREAD & CLUB CAKE STICKY PRICE* My Account TOMATOES SANDWICH DOUGH Bulletin Board Free Newsletter HIGHLY RECOMMENDED Connect Wüsthof Classic Bread Knife, 10 inches ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ $89.95 with us Well-balanced knife with deeply tapered pointed serrations handled every task with exceptional ease and control, even for our left-handed tester. Not as good for large hands. HIGHLY RECOMMENDED Victorinox (formerly Victorinox Forschner) 10 ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ $24.95 1/4-Inch Curved Blade Bread Knife, Black Fibrox Handle Comfortable, sharp blade and pointed serrations performed almost as well as our top knife, struggling a tad more with crusty bread. Taller blade was easier on large-handed testers. Good for lefties. RECOMMENDED Viking 10-inch Serrated Slicer ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ $108.00 Lethally sharp forged blade with deeply tapered pointed serrations was easy to control during delicate tasks. Feels (and is) expensive and isn't good for lefties or cooks with large hands. RECOMMENDED WITH RESERVATIONS Victorinox (formerly Victorinox Forschner) 14- ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ $30.95 inch Bread/Serrated Slicing Knife, Black Fibrox Handle Extra-long blade excelled at tackling a large, crusty http://www.cooksillustrated.com/equipment/results.asp?docid=12388 Page 1 of 3 Serrated Knives - Cooks Illustrated 03/02/11 1:11 PM loaf and splitting a cake round. But its length kept us poking at the back of the kitchen counter when cutting smaller foods such as tomatoes. RECOMMENDED WITH RESERVATIONS MAC Bread/Roast Knife, Superior Series, 10 1/2 ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ $59.95 inches Comfortable, fairly lightweight, sharp knife, but scallop-shaped serrations slid over bread crust and tomato skin for several strokes before biting in. But for its rounded edges, it would be a winner. RECOMMENDED WITH RESERVATIONS F. Dick Utility Serrated Edge Knife, 1905 Series, ★ ★ ★ ★ ★ ★ ★ ★ ★ $64.95 10 Inches Thick, forged knife weighed nearly twice as much as the top-rated knives. It glided through bread but was described as feeling "like an ax" cutting a tomato or splitting a cake. RECOMMENDED WITH RESERVATIONS Global 10-Inch Bread Knife, Serrated ★ ★ ★ ★ ★ ★ ★ ★ ★ $124.95 Priciest knife in the lineup looks and feels like a chef's knife with serrations. The alleged 10-inch blade is only 9 1/2 inches. Acceptable, but not stellar, performance. NOT RECOMMENDED Warther Serrated Knife, 9-Inch ★ ★ ★ ★ ★ ★ ★ ★ ★ $54.50 Saw-toothed serrations and too-short blade (just 8 3/4 inches) were not up to tackling big bread loaves or cake rounds. Praised for paper-thin slices of tomato. NOT RECOMMENDED Messermeister 10-Inch Park Plaza ★ ★ ★ ★ ★ ★ ★ ★ $34.95 Bread/Serrated Slicing Knife An odd mix of wavy, pointed, and rounded serrations lacked bite and held this knife back, particularly when trying to slice through thick, leathery bread crust. NOT RECOMMENDED LamsonSharp Forged Offset Bread Knife with ★ ★ ★ ★ ★ ★ ★ ★ $91.99 Ebony Handle, 9 inches While this knife felt solidly built, its blade was too short and its pointed serrations too tiny, making it struggle through both hard bread and sticky dough. NOT RECOMMENDED Ergo Chef 9-inch Pro-Series Offset Serrated ★ ★ ★ ★ ★ ★ ★ ★ $82.99 Bread/Multi-Purpose Knife This knife's downward-tilting handle unnerved testers. Ranked last for slicing bread: Too short- http://www.cooksillustrated.com/equipment/results.asp?docid=12388 Page 2 of 3 Serrated Knives - Cooks Illustrated 03/02/11 1:11 PM bladed and offset heel got trapped inside the loaf. Uncomfortable held sideways to halve a cake layer. NOT RECOMMENDED LamsonSharp 10-Inch Wave Edge Curved Bread ★ ★ ★ ★ ★ ★ $27.00 Knife Like a caricature of our favorite models, this knife was called "overly curved and overly pointed." It snagged and tore the soft sticky-bun dough, chewed up toast, and made a disheveled club sandwich. *Prices subject to change. Contact Us Media Contact About Us Join Our Website Magazine Subscriptions News & Events Jobs Recipes Web Customer Service Magazine Customer Service Privacy Policy Re-Use Policy Site Map © 2011 America's Test Kitchen. All rights reserved. http://www.cooksillustrated.com/equipment/results.asp?docid=12388 Page 3 of 3.
Load more

Recommended publications
  • How to Choose Knives Upstream and Downstream of Good Cooking There Is Always a Good Knife
    COLTELLERIE BERTI How to choose Knives Upstream and downstream of good cooking there is always a good knife. Every day we use many objects without knowing their intimate nature and without knowing which phenomena and undisputable physical laws determine their operation and usefulness for us .However, understanding such matters is impossible, considering the vast amount of knowledge it would require. These few pages, which make no claim to covering everything, will give you the opportunity of getting to know something more about knife making so you can use your knives better and get more satisfaction out of them. Handmade. Made in Italy. Choosing a knife for home. How to choose Is it normal to use saw blades to cut food other than bread, focaccia and products out of the oven? Is it really parsimonious to spend less for a knife that cuts badly and that you later have to throw away? Is it really an idea of the past to have high quality blades sharpened ever now and then, so you can still count on an excellent cutting tool through time? Is it a luxury to cut meat at the table with a hand made, smooth-bladed knife having a handle made of horn? We think not. This is why we feel it our duty to illustrate the essential cutting requirements with good knives, to all those who want to choose a knife set from our Collections. You can choose among preparation, serving and table knives with: Stainless steel blades with a high degree of carbon to ensure a long lasting cut.
    [Show full text]
  • The Cutting Edge of Knives
    THE CUTTING EDGE OF KNIVES A Chef’s Guide to Finding the Perfect Kitchen Knife spine handle tip blade bolster rivets c utting edge heel of a knife handle tip butt blade tang FORGED vs STAMPED FORGED KNIVES are heated and pounded using a single piece of metal. Because STAMPED KNIVES are stamped out of metal; much like you’d imagine a license plate would be stamped theyANATOMY are typically crafted by an expert, they are typically more expensive, but are of higher quality. out of a sheet of metal. These types of knives are typically less expensive and the blade is thinner and lighter. KNIFEedges Plain/Straight Edge Granton/Hollow Serrated Most knives come with a plain The grooves in a granton This knife edge is perfect for cutting edge. This edge helps the knife edge knife help keep food through bread crust, cooked meats, cut cleanly through foods. from sticking to the blade. tomatoes & other soft foods. STRAIGHT GRANTON SERRATED Types of knives PARING KNIFE 9 Pairing 9 Pairing 9 Asian 9 Asian 9 Steak 9 Cheese STEAK KNIFE 9 Utility 9 Asian 9 Santoku Knife 9 Butcher 9 Utility 9 Carving Knife 9 Fillet 9 Cheese 9 Cleaver 9 Bread BUTCHER KNIFE 9 Chef’s Knife 9 Boning Knife 9 Santoku Knife 9 Carving Knife UTILITY KNIFE MEAT CHEESE KNIFE (INCLUDING FISH & POULTRY » PAIRING » CLEAVER » ASIAN » CHEF’S KNIFE FILLET KNIFE » UTILITY » BONING KNIFE » BUTCHER » SANTOKU KNIFE » FILLET CLEAVER PRODUCE CHEF’S KNIFE » PAIRING » CHEF’S KNIFE » ASIAN » SANTOKU KNIFE » UTILITY » CARVING KNIFE BONING KNIFE » CLEAVER CHEESE SANTOKU KNIFE » PAIRING » CHEESE » ASIAN » CHEF’S KNIFE UTILITY » BREAD KNIFE COOKED MEAT CARVING KNIFE » STEAK » FILLET » ASIAN » CARVING ASIAN KNIVES offer a type of metal and processing that BREAD is unmatched by other types of knives typically produced from » ASIAN » BREAD the European style of production.
    [Show full text]
  • Materials for a Rejang-Indonesian-English Dictionary
    PACIFIC LING U1STICS Series D - No. 58 MATERIALS FOR A REJANG - INDONESIAN - ENGLISH DICTIONARY collected by M.A. Jaspan With a fragmentary sketch of the . Rejang language by W. Aichele, and a preface and additional annotations by P. Voorhoeve (MATERIALS IN LANGUAGES OF INDONESIA, No. 27) W.A.L. Stokhof, Series Editor Department of Linguistics Research School of Pacific Studies THE AUSTRALIAN NATIONAL UNIVERSITY Jaspan, M.A. editor. Materials for a Rejang-Indonesian-English dictionary. D-58, x + 172 pages. Pacific Linguistics, The Australian National University, 1984. DOI:10.15144/PL-D58.cover ©1984 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. PACIFIC LINGUISTICS is issued through the Linguistic Circle of Canberra and consists of four series: SERIES A - Occasional Papers SERIES B - Monographs SERIES C - Books SERIES D - Special Publications EDITOR: S.A. Wurm ASSOCIATE EDITORS: D.C. Laycock, C.L. Voorhoeve, D.T. Tryon, T.E. Dutton EDITORIAL ADVISERS: B.W. Bender K.A. McElhanon University of Hawaii University of Texas David Bradley H.P. McKaughan La Trobe University University of Hawaii A. Capell P. MUhlhiiusler University of Sydney Linacre College, Oxford Michael G. Clyne G.N. O'Grady Monash University University of Victoria, B.C. S.H. Elbert A.K. Pawley University of Hawaii University of Auckland K.J. Franklin K.L. Pike University of Michigan; Summer Institute of Linguistics Summer Institute of Linguistics W.W. Glover E.C. Polome Summer Institute of Linguistics University of Texas G.W. Grace Malcolm Ross University of Hawaii University of Papua New Guinea M.A.K.
    [Show full text]
  • Cutlery & Boards
    January-June 2021 CUTLERY & BOARDS (134–142) | FOOD PREPARATION © Central Products, LLC Need help choosing the right knife? From the chef to the line cook, having the right knife for the job is important for everyone in the kitchen. Use the guide below to ensure you are using the best knives for your tasks which will provide quality food products as well as time and labor saving. COOK'S/CHEF'S KNIFE STEAK KNIFE BUTCHER'S KNIFE BREAD SLICER Most commonly used knife in the kitchen for chopping, mincing, slicing Ideal for cutting meats. Smooth edges For the odd jobs in the kitchen. Use Cuts through thick crust without and dicing. Great for thick vegetables glide through without shredding meat. for dicing salt pork, cubing cold meat, damaging the inside of the bread. and meats. Serrated edges make cutting tough cutting steak or trimming raw meat. Also helps reduce amount of meats easier. crumbs. MEAT SLICER COOK'S FORK SANTOKU KNIFE SHARPENING STEEL Indentations within knife create small Use when a knife’s edge becomes Scallops create multiple cutting edges Ideal for moving foods and makes dull. Removes a small amount of steel which easily break through the tough items easier to handle. Also helpful to air pockets between the blade and food to push food off and reduce off the blade to create a new edge on surface of meat without damaging soft check the tenderness of foods. the knife. interiors. friction and drag. WANT TO SEE MORE? Go online to find a full BONING KNIFE PARING KNIFE STIFF SPREADER selection of cutlery not Ideal for trimming, slicing or peeling small Cuts and spreads butter and other shown in the catalog! Sharp point and narrow blade ideal produce such as garlic, herbs, fruits and condiments such as peanut butter, for precision.
    [Show full text]
  • Trade Tools and Pending Hygiene Regulations
    since 1838 This collection of specialist knives and tools is aimed squarely at professionals and includes a variety of designs for the fish, butchery and agricultural trades. All knives feature high carbon molybdenum stainless steel blades for superior edge retention and moulded polypropylene handles that meet all current Trade Tools and pending hygiene regulations. As the UK’s leading knife maker, we offer an unrivalled on-site technical advice service. Most of our trade knives are available with a range of coloured handles for food production environments and for traceability we offer an individual knife numbering service. since 1838 Taylor’s Eye Witness was founded by John Taylor in the early part of the 19th Century. They have stood the test of time through an unrelenting dedication to quality, service and good old fashioned technical know-how in the design and production of kitchen knives and scissors. What they don’t know about knives isn’t worth knowing! Taylor’s Eye Witness Limited, Eye Witness Works,Milton Street, Sheffield, S3 7WJ, UK Tel: +44 (0)114 272 4221 Fax: +44 (0)114 275 4187 Email: [email protected] Website: www.taylors-eye-witness.co.uk Trade Tools Meat & Poultry Fish CATERING ROLL With 8 Pockets 8053 FILLETING KNIFE (15, 18, 20cm / 6, 7, 8” Pointed Blade) 8055 SAFE GRIP FILLETING KNIFE 9067 FINGER GRIP POULTRY KNIFE (10cm / 4” Blade) (15, 18, 20cm / 6, 7, 8” Pointed Blade) 9047 FINGER GRIP BONING KNIFE (13, 15cm / 5, 6” Blade) 9065 FINGER GRIP FILLETING KNIFE 9066 FINGER GRIP FILLETING KNIFE (9.5, 13,
    [Show full text]
  • 2021 Catalog
    2021 Wasabi Whether you’re making a quick weeknight dinner or Made in Japan, the elegant Wasabi cooking up something fancier for food-loving friends, series brings together traditional Asian having the right kitchen tools can make all the difference. 12 and European bladestyles. A knife with a razor-sharp edge, just the right blade shape for the job—and useful tools like the perfect grater or a great pair of kitchen shears—all make your time in the kitchen easier and more satisfying. Since 1908, Kai has been bringing customers worldwide a wealth of kitchen cutlery and other home products Luna designed to add beauty and practical performance Luna offers durable, high-carbon to everyday life. stainless steel blades with a striking hammered fi nish and soft-grip handles. Kai was born in Seki City, Japan’s famous knife-making 16 capital. You may know Kai as the makers of Shun Cutlery, our handcrafted, top-of-the-line Japanese kitchen knives (see page 03). Yet we also make knives and accessories that offer both solid performance and incredible value. With Kai products, you’ll discover outstanding value in the kitchen tools you need to make preparing every meal faster, easier, and even more enjoyable. Pure Komachi 2 Pure Komachi 2 brings brilliant colors and 20 sharp performance to any kitchen. New Products Take a look at these exciting new ways to upgrade your kitchen tools—and your 02 cooking experience. Inspire With high-carbon stainless steel blades and comfortable contoured handles, this beautiful 24 series is sure to inspire your cooking.
    [Show full text]
  • State V. Harris, No
    IN THE SUPREME COURT OF THE STATE OF KANSAS No. 116,515 STATE OF KANSAS, Appellee, v. CHRISTOPHER M. HARRIS, Appellant. SYLLABUS BY THE COURT The residual clause "or any other dangerous or deadly cutting instrument of like character" in K.S.A. 2019 Supp. 21-6304 is unconstitutionally vague because it fails to provide an explicit and objective standard of enforcement. Review of the judgment of the Court of Appeals in an unpublished opinion filed January 19, 2018. Appeal from Sedgwick District Court; JOHN J. KISNER, JR., judge. Opinion filed July 17, 2020. Judgment of the Court of Appeals affirming in part and reversing in part the district court is reversed. Judgment of the district court is reversed, and the case is remanded with directions. Kasper C. Schirer, of Kansas Appellate Defender Office, argued the cause, and Kimberly Streit Vogelsberg and Clayton J. Perkins, of the same office, were on the briefs for appellant. Matt J. Maloney, assistant district attorney, argued the cause, and Marc Bennett, district attorney, and Derek Schmidt, attorney general, were with him on the briefs for appellee. The opinion of the court was delivered by STEGALL, J.: In Kansas, it is a crime for a convicted felon to possess a knife. At first blush, the statute appears straightforward. But the statute defines a knife as "a 1 dagger, dirk, switchblade, stiletto, straight-edged razor or any other dangerous or deadly cutting instrument of like character." K.S.A. 2019 Supp. 21-6304. And figuring out when an object is a "knife" because it is a "dangerous or deadly cutting instrument of like character" is not as easy as one might suppose.
    [Show full text]
  • Family Owned and Operated Since 1985 Manufacturers, Distributors
    Family Owned and Operated Since 1985 Manufacturers, Distributors & Agents for the Bakery & Catering Industry Home I Products | About Us | Contact Us Browse/Download Product Catalogue as PDF Family Owned and Operated Since 1985 Manufacturers, Distributors & Agents for the Bakery & Catering Industry Home I Products | About Us | Contact Us Browse/Download Product Catalogue as PDF VISIT OUR EXTENSIVE SHOWROOM AND SHOP 49 Railway Street Yennora 2161 Email: [email protected] PHONE FOR PERSONALISED SERVICE EMAIL OR FAX AN ORDER Phone: 02 9681 6544 Fax: 02 9681 6915 TRADING HOURS, TERMS AND CONDITIONS Family Owned and Operated Since 1985 Manufacturers, Distributors & Agents for the Bakery & Catering Industry Home I Products | About Us | Contact Us Browse/Download Product Catalogue as PDF TRADING HOURS, TERMS AND CONDITIONS Trading Hours: Mon-Fri 8:0am-5:00pm Payment Options: C.O.D, C.O.D. Post or Pre Payment with Cheque, Credit Card or EFT (Bank Details Below) Bank Details: Bank - St. George Bank (EFT Payments) Account Name - Food Hardware Account No. - 105 734 932 BSB - 112-879 Delivery: We deliver within the Sydney Metro area. Cost of delivery depends on size of order. For deliveries outside Sydney, freight is quoted before despatch of goods or sent by the transport company of your choice Prices: Due to circumstances beyond our control, prices may change without notice and we cannot guarantee all products will be in stock. Imported goods may not be the same as advertised but we will endeavour to stock a similar product. Any prices listed or quoted DO NOT include GST Returns: Returns must be arranged within 7 days of delivery and must be in unused con- dition.
    [Show full text]
  • Commerclal CUTLERY
    CommerCial CUtlery 2013 makers of the original swiss army knife New York CitY (USA), 2007 The GifT “You’ll be able to make it with this!” With these words, my father gave me a black box of Victorinox knives for the start of my culinary training. I was 14 years old and wanted to be a chef more than anything in the world. These knives were my companions, day after day, around the globe. Through all of my training, the years in Switzerland, then to the USA starting at Campton Place Hotel in San Francisco, and finally to New York, at Eleven Madison Park Restaurant, I brought my knives with me. They saw me through difficult and successful days. I have achieved a lot with these knives, just like my father wanted. Daniel Humm, April 2007 Victorinox products are a companion for life. What experiences have you had with Victorinox products? Share your story at victorinox.com table of Contents Fibrox® 5 ultra grip 5 black Fibrox® 5 color coded Fibrox® 11 Paring Knives 15 over 125 years oF tradition and Heritage rosewood 19 Victorinox Swiss Army products have accompanied people through life’s adventures Forged 25 since 1884. Precise and elegantly engineered, our company is proud to represent the distinguished characteristics of our country through the manufacturing of knives. They sPecialty Knives & tools 29 are one of the key symbols of excellent Swiss quality and ingenuity. accessories 33 Still today, the core values upon which our business and manufacturing is based, are turners 33 as relevant as they were in 1897 when Karl Elsener invented the Original Swiss Army high heat turners 35 Knife: Functionality, innovation, iconic design and uncompromising quality.
    [Show full text]
  • Economic and Social Council
    UNITED NATIONS E Economic and Social Distr. Council GENERAL E/CN.4/2004/56/Add.1 23 March 2004 ENGLISH/FRENCH/SPANISH ONLY COMMISSION ON HUMAN RIGHTS Sixtieth session Item 11 (a) of the provisional agenda CIVIL AND POLITICAL RIGHTS, INCLUDING THE QUESTIONS OF: TORTURE AND DETENTION Torture and other cruel, inhuman or degrading treatment or punishment Report of the Special Rapporteur, Theo van Boven Addendum Summary of information, including individual cases, transmitted to Governments and replies received* * The present document is being circulated in the languages of submission only as it greatly exceeds the page limitations currently imposed by the relevant General Assembly resolutions. GE.04-12267 E/CN.4/2004/56/Add.1 page 2 Contents Paragraphs Page Introduction………….…………………………………………… 1-4 5 General remarks………….……………………………………… 5-8 5 Summary of cases transmitted and replies received………….……………………. 9-1976 6 Albania………………………………………………................... 9-19 6 Algeria…………………………………………………………… 20-32 8 Angola……………………………………………………….…… 33-59 11 Argentina………………………………………………………… 60-71 14 Australia......................................................................................... 72 17 Austria…………………………………………………………… 73 18 Azerbaijan...................................................................................... 74-119 18 Bahrain………………………………………………………… 120-122 25 Bangladesh………………………………………………………. 123-139 25 Belarus…………………………………………………………… 140 29 Belgium………………………………………………………….. 141-155 29 Belize…………………………………………………………….. 156 32 Bolivia……………………………………………………………
    [Show full text]
  • Korinknifecatalog Clicka
    TABLE OF CONTENTS Message from the Founder 2 About Traditional Japanese Knives 4 Crafting Traditional Japanese Knives 8 Knife Craftsmen in Sakai 10 TRADITIONAL JAPANESE STYLE KNIVES Korin Special Collection 12 Kochi & Korin 17 Parts of Traditional Japanese Knives 22 Masamoto Sohonten 23 Suisin 31 Nenohi 35 Chinese Cleavers & Menkiri 38 Custom Knives 40 Wa-Series 43 WESTERN STYLE KNIVES About Western Style Knives 48 Togiharu & Korin 50 Suisin 62 Nenox 65 Misono 73 Masamoto 80 Glestain 82 Paring & Peeling Knives 83 Bread & Pastry Knives 84 Knife Covers 86 Gift Sets 88 Sharpening Stones 92 Knife Sharpening 96 The Chef’s Edge DVD 100 Korin Knife Services 101 Knife Care & Maintenance 104 Knife Bags 106 Cutting Boards 108 Kitchen Utensils 110 Chef Interviews 112 Glossary 125 Store Information, Terms & Conditions 128 Dear Valued Customer, When I first came to New York City in 1978, Japanese cuisine and products were rarely found in the U.S. Nowadays, Japanese ingredients are used in many restaurants for different types of cuisine, and sushi can readily be found in most major supermarkets. As a witness to this amazing cultural exchange in the culinary world, it gives me great joy to see Japanese knives highly regarded and used by esteemed chefs worldwide. Although I am not a chef or a restaurateur, I believe that my role in this industry is to find the highest quality tools from Japan in hopes that they may assist you in reaching your career goals. While making this knife catalog, we did extensive research to provide our readers with as much information as possible so as to maximize the potential of the knives and services offered through Korin.
    [Show full text]
  • FIBROX® PRO 6-15 This Seal Provides a Guarantee That Victorinox Knives Are Made to the Highest Sanitary Standards Vx GRIP 7 Required by the Commercial Industry
    USA VICTORINOX SWISS ARMY, INC. 7 VICTORIA DRIVE PO BOX 1212 MONROE, CT 06468-1212 RETAIL CUSTOMERS, SERVICE/ORDER DEPARTMENT TEL 800.243.4032 FAX 800.243.4006 [email protected] CANADA VICTORINOX SWISS ARMY CANADA 1000 EDGELEY BOULEVARD, UNIT 2 VAUGHAN, ONTARIO L4K 4V4 TEL 905.760.1123 FAX 905.760.1491 TEL 800.665.4095 FAX 855.807.1491 COMMERCIAL CUTLERY RETAIL CUSTOMERS 800.665.4095 2015-2016 CONSUMER SERVICE 800.665.4095 EXT.4137 WWW.SWISSARMY.COM PRODUCTS, PRICING AND PACKAGING ARE SUBJECT TO CHANGE AT THE DISCRETION OF VICTORINOX SWISS ARMY, INC. The Victorinox Cross & Shield, Victorinox® and Swiss Army® are separate trademarks owned and registered by Victorinox AG, Ibach, Switzerland and its related companies. © Victorinox Swiss Army, Inc. 2015. All Rights Reserved. VCCS15001 SWISS ARMY KNIVES CUTLERY TIMEPIECES TRAVEL GEAR FASHION FRAGRANCES | WWW.SWISSARMY.COM MAKERS OF THE ORIGINAL SWISS ARMY KNIFE Schwyz-Ibach Victorinox 1884 - 2014; 130 Years of Experience and Swiss Tradition The little red pocket knife, with cross and shield emblem on the handle is an instantly recognizable symbol for our company. In a most unique way, it conveys excellence in Swiss craftsmanship, and also the impressive expertise of more than 2,000 employees worldwide. The principles by which we do business, are as relevant today as they were in 1897 when our company founder, Karl Elsener, developed the “Original Swiss Army Knife”: functionality, innovation, iconic design and uncompromising quality. Our commitment to these principles over the past 130 years has allowed us to develop products that are not only extraordinary in design and quality, but also in their ability to serve as reliable companions on life’s adventures, both great and small.
    [Show full text]