A good chef’s knife makes every recipe faster and safer. The Victorinox Fibrox is a long-standing favourite in professional kitchens: a sharp stainless steel blade and a non-slip handle that stays comfortable during long prep sessions.

It handles everything from chopping onions for a Sri Lankan fish curry to slicing vegetables for kottu roti. It also cuts chicken thighs cleanly into even 3 cm pieces for Greek chicken souvlaki, so every piece on the skewer cooks at the same pace.

For Greek pork gyros it does two jobs: slicing the pork shoulder into even 5 mm slices, then shaving thin strips off the roasted stack.

It’s also what we use to cut 1.5 kg of potatoes into thick, even wedges for Greek lemon potatoes. Even wedges soften at the same rate in the lemon and stock.