Blade Material Stainless Steel
Brand Victorinox
Color Black
Blade Edge Chef’s Knife
Construction Type Stamped
$63.52
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A TRUSTED FAVORITE
Preferred by both home chefs and culinary professionals, the 8″ Fibrox Pro Chef’s Knife can handle nearly every kitchen task imaginable. Crafted with a comfortable handle, superior weight and balance, and a razor sharp edge that rarely requires re-sharpening, this knife is an essential tool for every kitchen.
KEY FEATURES
CARE AND USE
Be good to your knives and they’ll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife!
CLEANING
Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately.
While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.
SHARPENING
For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best.
FORMERLY FORSCHNER
In 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.
Here at Victorinox, everything is about extraordinary products: reliable, clever companion for your everyday adventures at home, travelling and in the great outdoors. Since our founding in 1897 and the introduction of the “Original Army Knife” by Karl Elsener, we have developed into an international brand that combines functionality, innovation, iconic design and uncompromising quality. With our technical and design-oriented know-how, we design products with which you can travel, work smartly and master the challenges of life in a variety of areas.
A great all-rounder. The Fibrox Carving Knife from the professional line of knives by Victorinox is prized by home cooks and professional chefs alike for its comfortable, non-slip, ergonomic handle and for the optimal weight and balance its extra wide blade delivers. With a razor-sharp edge that rarely requires sharpening, this knife promises both ease and efficiency.
To ensure that your knives have a long service life and always stay in optimal condition, clean them immediately after use. This prevents salt and acid residues from damaging the blade. Clean the product with mild soap and rinse it under running water. Then dry well and store safely.
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Ergonomic HandlesNonslip handles ensure you keep a secure grip and work safely as you prepare anything from soft fruits to large cuts of meat. |
Durable MaterialsExceptional edge retention means the high-carbon stainless steel blade has an extended life span and stays sharp for longer. |
Highest QualityOffers precision sharpness and maximum stability for safe, comfortable cutting, slicing and chopping. |
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Phone: +13023021699
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I just moved to Canada recently and the first thing I ordered from Amazon was this knife and a honer. And it works like a champ for 4+ months. The blade is sharp, handle looks boring but the slightly rough texture means I can grip properly even with wet hand. The best part is how balanced it is. It feels light and agile and the weight is distributed evenly so I can chop away with confident.A minor cons is that it came encased in a plastic package with no blade guard but that’s just nitpicking.
Niket (verified owner) –
Let’s be honest, it’s not the prettiest knife on the block (pun so intended), but it’s not meant to be; everything about the knife screams “workhorse knife for professional kitchens” and if it’s good enough for the pros then it’s good enough for me.The handle is tapered in at the end which moves your fingers into a natural pinch grip, and it’s made of a textured plastic material so that if your hands are wet the knife won’t slip around. Victorinox also chose to stamp the blade and use a soft steel (55HRC). The downsides are the knife doesn’t feel as hefty (not always a bad thing) and that it doesn’t keep an edge as long (i.e sharpen/hone more often) but the upside is it’s less brittle. If you dropped this knife on it’s tip, the tip would just bend and you could bend it back, while with a harder steel the tip wouldjust break off.The knife arrived razor sharp, cuts through everything like butter and it makes me enjoy cooking that much more. Eventually though, the knife will dull ,and that doesn’t mean it’s time to get another one! it’s time to sharpen it. I suggest learning how to sharpen with a whetstone (buy the shapton 1k if you do) but if you don’t have the time or care, get a nice manual pull through sharpener. Electric sharpeners will also work but it’s like $200 for the one’s that don’t strip away tons of metal. If you get a honing rod (no diamond/grooved. only smooth steel or ceramic) and use it at least once a week you shouldn’t have to sharpen the knife more than twice a year!The only issue I have with this knife is when you’re finely chopping, things will stick to the blade.Overall, fantastic value for what you get. If you’re not fussy about looks or a knife nerd (like me), this could be all the knife you need in your lifetime.If you want this knife but prettier, you can find the Victorinox Modern Swiss Knife online which has a sleeker handle (and a gorgeous walnut handle version).
David in OK (verified owner) –
We had been using my old Victorinox Breaking and Boning knives (from my meat cutting days) as kitchen knives. The breaking knife can dice a pineapple like it was a grape, but watching my wife and kids wielding a knife almost as long as their forearms made me wince. The boning knife worked ok, but the angle you had to hold it at to use it as a paring knife was plain stupid. But every Meat Cutter in every Meat Market you will ever see will have a set of R.H. Forchners (Victorinox) Knives. So I bought the 8″ Chef knife. I’ve been the family knife sharpener since I was 8 yrs old and had to do it as a Chore. (Dad was a Meat Market Manager for over 50 years) I’ve been sharpening for 50 years now. The Chef’s knife is a good knife. My wife likes it. Found a good deal on a used Wusthof Forged Chef knife (retail $150), Polished and sharpened it scary sharp. She still reaches for the Victorinox. (Says the German one is “OK”) Bought her an 8″ Shun Sora Gyuto and Petty Knive pair. BEAUTIFUL! —she hated them— Sold them for what I had in them. Bottom line is that knife, and the little Victorinox paring knife I bought (which looks and feels like a cheap Walmart $5 dollar knife) get 99% of our chores done. Chops any vegetable, meat, and doesn’t slow down on pineapples either. I use a steel on it every week or so, or when my calibrated thumb can feel a turned edge. Whey are workhorses that will outlast you…
Anonymous (verified owner) –
Despite all the top awards and reviews this knife receives, I was skeptical of whether I’d like it. Once I handled it, I could understand why it’s so highly praised. It’s a joy to use, and you can tell it was thoughtfully designed. It meets all my expectations for a chef’s knife.The knife is very light and just feels natural to use. Despite its basic appearance, the handle is perfect and is surprisingly comfortable. Felt perfect in a pinch grip; many high-end knives don’t. The blade is very sharp, thin, and durable. The thin blade geometry allows it to cut through denser food without wedging. It performs very well.Can’t go wrong with this knife. Victorinox did a wonderful job designing this knife to be affordable and functional. It might not be as beautiful as an expensive Japanese knife, but it handles and performs very well. And, I don’t worry about damaging or chipping the blade. It’s a workhorse knife that’s fun to work with.
Caryn Stuart (verified owner) –
This knife is very well made and sharp. Really sharp. Sharp as in three consecutive people used it to prepare dinner one night and all three of us cut ourselves to varying degrees. This is not due to any problems with the knife, but rather because we haven’t replaced our knives in forever so we handled them like we do our cheap, dull knives. If you are like us, replace your old knives and upgrade to this one but be careful when cutting with it or washing it. If you are used to good quality knives, you’ll be pleased with your purchase and won’t require multiple bandaids. Either way, I wholeheartedly recommend this knife.
Christopher (verified owner) –
The articles you may have read were not exaggerating. This knife is an excellent investment if you’re looking to acquire your first high-quality knife.If you enjoy cooking and have never considered purchasing a knife that isn’t made in China, you should consider this one. The steel used in Chinese stainless steel blades is the lowest quality steel available. It is easy to sharpen, but it loses its edge quickly and often requires precision sharpening, which can’t be done with those knife-sharpening gadgets you can buy today. If you don’t know how to sharpen a blade expertly, it’s best to practice on a cheap Chinese steel knife before moving on to a more expensive one. You’re bound to ruin the cheap blade in your quest to acquire a new skill—that’s how worthless Chinese steel knives can often be.Gone are the days when a good knife was something passed down from generation to generation. Cheap, easily-blunted knives are not a suitable replacement. However, who wants to spend $250 on one knife just to make cutting carrots a bit easier? Knives are a strange thing; ubiquitous, yet treated like a luxury. But let’s face it, we as frugal chefs were either going to throw away the one we had when we couldn’t chop a potato with it, or we’d keep it for so long that we ended up cutting off our ring finger.If you’re serious about cooking and want to avoid such mishaps, invest in this knife. It’s worth every penny. And trust me, you’ll never regret it. Unless you’re looking at the pile of cheap knives you used to own, in which case, you’ll probably shake your head in disgust. But hey, at least you’ll have a good knife now.
SRaf (verified owner) –
I have purchased four of these knives. I’ve purchased one for myself and the others were gifts. Everyone loves this knife. I wish it had a prettier handle, but the knife is excellent, and the price is so affordable!
Casey (verified owner) –
This bad boy is scary sharp right out of the package. Its lighter than expected and its a bit wider than my previous knife. Might take some getting used too. The real test comes when it needs it’s first sharpening. So far Im happy with it.
Natalie (verified owner) –
Americas Test Kitchen always ranks this as their best knife. I thought I would try it out. They were right. For how cheap it was it is amazing. It sharp and stays sharp. It is light and. Easy to handle. Great buy.
K. Motley (verified owner) –
I ordered knife a couple weeks ago. I used knife once and it was better than expected. I found it to be light weight, easy to grip. My current chef knife is heavy and makes my hand ache after extended use. I look forward to using it in future.