Features:

  • FOR HOME CHEFS & PROFESSIONALS. This Fibrox Pro Chef's Knife has been the top choice of both home chefs and professionals alike. Expertly crafted with a tapered stainless steel edge that cuts with ease and efficiency.
  • FIT FOR ALL TASKS. Designed to handle kitchen tasks both big and small, this durable knife's razor sharp and laser-tested blade effortlessly chops, minces, slices and dices. An essential for every kitchen.
  • EASY HANDLING. Each knife features an ergonomic handle made from thermoplastic elastomer (TPE) for a non-slip grip -- even when wet. This exceptional knife is weighted and balanced for easy handling.
  • KNIFE DIMENSIONS. Blade made out of stainless steel material -- 10 inches in length. Made with dishwasher safe materials for an easy clean.
  • TRUSTED SWISS QUALITY. Expertly crafted in Switzerland in 1884, Victorinox provides a lifetime guarantee against defects in material and workmanship. Making a lifetime commitment has never been so easy.
  • Multipurpose chef's knife designed for chopping, mincing, slicing, and dicing with razor sharp, laser-tested, tapered knife edge is ground to form an exacting angle, to hold a sharp edge longer and ensure maximum cutting performance and durability
  • Ergonomically designed, non-slip Fibrox Pro handle provides a sure grip and easy handling even when wet, making each knife safer and more efficient
  • Long 10" blade offers additional heft needed to break down larger tasks, while the extra length provides a longer edge to effortlessly mince, chop, dice and slice anything you come across
  • Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
  • Please NOTE that this item ships with the International item number 5.2003.25 on the blade and not 47521, 47521, or 47521.US2, but is the same 10" Fibrox Pro Chef's Knife. The only difference is how the knife is packaged.
Victorinox high quality for more detailed work.

I was so smitten with it’s bigger Victorinox brother and their paring knives I knew I’d be getting a great knife. I assumed correctly. It’s perfect for when you don’t want a giant blade for smaller work or more detailed cutting especially in hard to get to places on a whole chicken. I’ve had this for over two years now and haven’t even had to sharpen it yet. While it doesn’t see as much cutting board time as my large Victorinox it’s more than proved it’s worth. You cannot go wrong with any Victorinox cooking knives. Picture 1- the knife alone with available sheath Picture 2- my Victorinox cooking knives Top- large chef Second- small chef (this knife) Third- serrated paring Bottom- paring

I got the wife's approval

For months, I had been telling my wife that I wanted to get a chef's knife. She told me that we didn't need one because we already had one (Faberware). I explained to her that a "real" chef's knife would make the existing knife in our cupboard look like a plastic knife. Well, maybe I exaggerated, but not by much. This knife came protected in a plastic blisterpak that was easily removable. The handle has a very comfortable grip and the material is slightly textured so that even having water on this knife means that it won't slip out of your hands. Does it look fancy? Nope. Does it work pretty well as a chef's knife? YES! When comparing this against our current Faberware, there is just no comparison. The Victorinox truly made the Faberware feel like it was a plastic knife. My wife pulled out some tomatoes and sweet potatoes to do the test with me. First of all, we cut up a sweet potato using the knives side by side. The Faberware had to chop into the potato like a meat cleaver. She used the Victorinox next and it cut into the sweet potato with a lot more ease, but not enough to convince her just yet. She said that they were about the same. I told her she probably wasn't using it right since she also chopped the sweet potato with the knife with the same force as if it were a meat cleaver. I told her she should use a rocking motion like the way chefs do it on TV. No matter. Next, she sliced into some tomatoes with the Faberware and it looked like she had no problem. She then did her best to cut a thin slice from the tomato. The slice was maybe 1/4 of an inch. Next, she took the Victorinox and it sliced through the tomato like butter. Her face brightened, but what came next was even better. She was able to cut a slice of the tomato so thin that it was like wax paper. She was so pleasantly surprised that she kept cutting thin slices for about 5 more minutes. She went back to the Faberware to try to do the same and just couldn't. The knife slipped from the tomato whenever she tried to slice it as thinly as the Victorinox. To try to make it a fair fight, I sharpened the Faberware several times to make sure it wasn't under-performing due to a dull blade. Same result. The Faberware couldn't hold a candle to the Victorinox in our tomato cutting tests. She held the Victorinox in her hand and remarked, "So this is what chefs use in the kitchen, huh?" I said, "Yeah, and you should listen to me more." Long story short, she was amazed and approved of my purchase. Get this knife if you have been suffering from "plastic" knife syndrome.

Fantastic Knife

I absolutely love this knife. I own a small restaurant and do all the prep work. Mostly fine dicing onions (for hot dogs), slicing onions, slicing tomatoes, slicing bell peppers, dicing cabbage for slaw, slicing brisket, slicing ham, slicing turkey, etc. This thing has a great edge and is a real workhorse. Out of the box and after a good sharpening, it will "fall" through veggies (can slice a tomato laid flat on a cutting board without touching the tomato with your other hand). The edge holds strong for me, and I only sharpen it about once very 2-3 months with daily steeling. I sharpen with a 1000 grit King stone. I also have a couple of the 8" Victorinox knives, also wonderful, but I much prefer working with the 10". I mostly work on 20"x15", and that's plenty of room to work with the 10" knife and I feel like I can get more work done in a short amount of time with 10". Not sure why 10" is cheaper than the 8", other than I guess the 8" is in higher demand for space reasons. But I say go with the 10" if you have enough workspace. It might take a little getting used to, but I doubt you'll regret it.

Secret high end knife

I LOVE this knife. I am 26 years old and have never owned a good knife before. I have made due with cheap serrated knifes and thought that was acceptable - I was wrong. When my girlfriend (now wife) and I started dating we found ourselves cooking a lot of meals and cutting a lot of vegetables. With the knifes we had this was an onerous task. Therefore, I set off in search of a good knife. I looked at a variety of knives below $150, most of which had incredible reviews. However, I could not escape the shear price difference between this knife and its competitors and the fact that nearly all the reviews extolled the quality of the knife. I ended up purchasing 2 of these knives, 1 for myself and 1 for my girlfriend (I no longer wanted to use her awful knives :)). When I received them I was astounded. They were incredible sharp out of the packaging. To test them I started cutting carrots, celery and tomatoes. The cutting was a breeze/fun. None of the fruit could put up a fight and I was able to take sliver think cuts of each. The knife is well balanced and relatively light. The handle is comfortable and, like the specs say, it doesn't get slippery when wet. I have owned these knives for 1.5 years and they have held up. Like any knife they did grow dull (to the point of needing sharpening) after about 4-5 months of moderate use. Since purchasing these, I have used several friends "higher end knives" and found I like this one better. If you are getting good knives for the first time this is undoubtedly the brand I would recommend. It's a cost effective solid product that will not let you down. Additionally, I suggest getting a quality sharpening set because there will come a time when the knife will need sharpening and it is nice to do it at home. Personally, I own the Spyderco Tri-Angle Sharpmaker Knife Sharpener 204MF. This sharpener is quick to use and quickly (less than 5 min) restores the edge to "brand new."

Lightweight and comfortable

Overall, this a nice package for a kitchen knife. The size is not as big as a larger 8-10" chef's knife, but not too small either. It is well balanced and extremely lightweight, due to the blade and handle configuration. A lot of knives might have some engineered wood handles, rivets, extra metal, etc. which adds weight, but this one feels great and nimble. The handle material is very comfortable, and wet grip is excellent. It is plenty sharp out of the box. The steel on this knife is good; what I like about Victorinox stainless is while it of course will dull some, you can get it back to razor sharp fast and easy.

BEST KNIFE THAT I HAVE EVER USED.

I cook a fair amount. I am not a pro, but sometimes I pretend that I am. Best knife I have ever owned. I use this knife many times every day, rarely do I use another. It is very comfortable, well-balanced, versatile, and - paired with the Chef's Choice 4643 sharpener - unbelievable sharp. I am slicing meats and vegetables faster and thinner than I have ever before. I was ready to drop over $100 on a Japanese specialty steel knife, until I watched the American's Test Kitchen video on various Chef's knife. It was very convincing, and I now feel that it was right on the money. LOVE THIS KIFE.

Workhorse at a fantastic bargain!

I work in a healthcare kitchen and needed a new chef's knife. Since I don't like to leave expensive knives laying around my kitchen and don't want the bother of carrying my knives back and forth, I was looking for a decent knife at a decent price. I own some incredibly expensive knives and take kitchen cutlery very seriously so I was surprised when this knife far exceeded my expectations and lived up to the hype surrounding it. I acclimated to it quickly and it performs beautifully with the basic everyday tasks I use it for. Slicing raw meat, even bacon, is effortless. Veggies don't stand a chance. It's definitely not the work of art that my Miyabi is, but it's a functional workhorse at a steal of a price. I'd buy it again and would be proud to give it as a gift.

An Outstanding Chef Knife!

The Victorinox Fibrox 8" chef knife is the finest chef knife on the market, regardless of price. Its weight, balance, taper, ergonomic handle design, non-slip Fibrox handle, hardened stainless steel blade (keeps a perfect sharp edge), really can't be beat. Sure, you buy 8" chef knives costing 5~10 TIMES more than this Victorinox, but you're just paying for cosmetics and brandname... Technically, I'd put this knife up against any knife on the market. It's lighter and thinner blade makes cutting vegetables a breeze and is less fatiguing compared to heavier forged blades, but it still has enough heft to cut through the toughest butternut squash. Do NOT put this beautiful knife in your dishwasher or you'll ruin it. ALWAYS carefully hand wash it and be very careful when doing so or you'll cut your washing sponge and/or your fingers. Invest in either a magnetic strip knife holder or, even better, a universal knife holder (like the Bodum Bistro universal knife holder) because wooden knife blocks dull blades and are NOT sanitary. Also, invest in a good knife sharpener like Presto's 08810 Professional. Just a few swipes on the fine setting gives your Victorinox a razor-sharp edge, and it only costs about $40, which is VERY cheap. Buy this knife. You'll not be disappointed. If will give you many years of faithful service at an incredibly cheap price for what you're getting.

10" Victorinox Chef's Knife Rocks!

I've worked in pro kitchens since I was 15 years old, and worked for my family that owned restaurants, and I have my own cooking show on a local station on Maui. I've tried expensive knives from German, to Japanese...but there's one thing about Victorinox knives, they are truly professional, and the fibrox handle is great. I'm telling all you budget conscience cooks out there, these knives are great, you can't go wrong. This 10 inch chefs is capable of doing a lot, including sectioning a large tuna or snapper. This knife is a must for any serious cook. I don't even look at other brands period. This knife is great for cutting small pumpkins and squash too right in half because of the long blade. It's totally comfortable. One of my chef friends used it, and couldn't believe it was that good, he's all into his $200 plus Japanese knives that he doesn't want to ding up... LOL.

FANTASTIC!!!

I love Victorinox knives. I've unintentionally stopped using all of my other knives... it's just been a natural thing to grab my Victorinox Chef knife or Santoku or paring knife. You know what I'm talking about ... the personal relationship you tend to forge with your knives. The paring knives are amazing. And THIS knife?!?! Love it. It's smaller than a chef's knife and it's really easy to handle for quick dicing or slicing. It's a welcome addition to my addiction, I mean collection. (Sigh) ... I need to go chop something.

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