Victorinox Fibrox Pro Chef’s Knife, 8-Inch

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).

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.

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.

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.

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.