This 15cm Victorinox Cook’s Knife cuts pretty much everything—chopping onions, slicing tomatoes, even smashing garlic cloves. It’s got a good heft to it, and honestly, it just glides through stuff. Carving a Sunday roast? No stress. The blade’s sharp and somehow just… stays that way, even with daily use.

It’s Swiss-made (of course), and I’ve heard a bunch of chefs swear by it. I kinda get why now. It’s become my default for almost anything in the kitchen—unless it’s bread. Then I use something else.