Victorinox Fish Duo

The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.

Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.

A knife case is ideal for professional chefs, culinary students, or anyone who enjoys cooking outside the home. It keeps your knives organized, protected, and always ready for use.

It depends on your kitchen space, how many knives you own, and your style. You can choose from vertical blocks, horizontal blocks, or magnetic ones. On AFcoltellerie, you’ll find a full range to compare.

That depends on your needs. Basic sets typically include 3–5 essential knives (chef’s knife, paring knife, bread knife, carving knife). Professional sets may contain 10 or more tools, such as sharpeners, kitchen scissors, and carving forks.

If you’re just starting out or want a complete setup in one go, a set is a practical and cost-effective choice. If you’re experienced, building your own collection piece by piece might suit you better.

It depends on the product. Some come pre-filled with knives, while others are empty and compatible with most standard knives. Always check the product description to know what’s included.

Wooden blocks should be cleaned with a dry or slightly damp cloth. Knife cases can be wiped down with a mild detergent. Avoid dishwashers or soaking in water.

Yes! If the combination of knives, block, or case you’re looking for isn’t listed, feel free to contact us. We’ll help you put together a custom set tailored to your needs and cooking style.

Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.

Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.

European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.

A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.

The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.

Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.

A set makes sense when it contains knives you will actually use. The advantage is having blades from the same series, with the same steel, the same handle and the same care routine. If you need one or two specific models, it's better to buy them individually and build up your collection over time: a knife that stays in the drawer isn't a saving.

Three knives cover most of the work: a chef's knife of about 20 cm, or a santoku, for slicing and chopping; a paring knife for precision work; and a serrated knife for bread and foods with a hard crust or skin. From there you add specific blades, such as boning, filleting or slicing knives, depending on what you prepare most often.

They are sets built around a trade or a task: butchery, fishmongery, pastry, sushi, vegetables. They bring together the blades that job requires, sometimes with dedicated accessories such as a honing steel, fish bone tweezers or a sharpening stone. They are designed for people already working in a specific field or training in that specialisation.

In professional kitchens, colours help keep tools separate by type of food and reduce the risk of cross-contamination: for example red for meat, blue for fish, green for vegetables and yellow for poultry. The rules require cross-contamination to be prevented, but they don't set a single colour code: the colours should be defined in your business's food safety plan and used consistently, together with chopping boards in matching colours.

Western knives generally have thicker blades and softer steels: they cope better with heavy use and small knocks, and they are easy to maintain with a honing steel. Japanese knives often have thinner blades and harder steels that hold their edge for a long time and cut very precisely, but they should be used without twisting and kept away from bones. The choice depends on what you cut and how much time you want to spend on maintenance.

Wash them by hand and dry them straight away: even when a model is declared dishwasher-safe, hand washing is better for the edge and the handle. Cut on wooden or synthetic boards, never on glass, stone or steel. Store them in a block, on a magnetic rack or in a knife case, so the blades don't knock against other utensils.