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 both small and large kitchen tasks with durability. This knife's razor sharp and laser-tested blade can make precise cuts yet is wide enough to handle larger tasks, such as skinning a pineapple.
  • 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 -- 5 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.
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.

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.

Great value, my new daily driver!

Using this knife in a professional setting daily, has fared well cutting hundreds of onions, fish, potatoes, mushrooms, chicken pieces, etc. Holds a decent edge for a few days under constant use, works well being sharpened by a honer as well as a whetstone. Have not tried to sharpen it in a "V" sharpener. Well balanced with a light handle. I prefer the fibrox handle to my more expensive smooth ebony-handled knives, as it feels reassuringly snug even when cutting walleye and calamari, which can become quite slippery. Wide face is good for transferring what you've cut to the prep bowl or other container- I have a cutco petite chef knife that is just simply too narrow for effective cutting and transferring. Update, 10-08-18: Still my daily driver knife! I use this knife at least 50 hours a week, every week. I keep it clean and sharp and it's never been through the dishwasher. I stand by my investment proudly.

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.

A Truly Amazing Chef's Knife!

First of all, I have had all sorts of knives over the years, but I have never owned a knife quite like this one. Since I have always been successful in 'avoiding' the kitchen for decades (yes, I can BURN water when trying to boil it!); I now just try to 'assist' the Chief Cook and Bottle Washer with food prep and clean-up. We both watch a fair amount of cooking shows and I am always amazed at how well and how fast some of these chefs can slice and dice something. I do realize that I will not ever achieve the speed these people do, I do value my fingers, all of them, but it sure is nice having a knife that really slices down through whatever you are cutting with extremely little effort. This knife is well balanced, and it just "feels right" when it is in your hand. If using the techniques the pros suggest when cutting things, this Victorinox Chef's knife makes short work of any cutting or chopping job you may have. I know that if I take care of this knife, I will never have to purchase another one...that's why buying high quality in the first place makes so much sense. You spend a little more up front, sure; but it is worth it in the payback of a much, much longer lifespan. This is my first, EVER, Victorinox knife for the kitchen (I do have a few Swiss Army knives), but it certainly will not be my last kitchen knife made by them! And yes, I would strongly recommend this knife to anyone looking for something superior to almost anything available out there, especially at this price! Cheers to all! p_rod

Best knives you will find unless you are willing to pay around $1,000 to cut things slightly better

It cuts things...and it cuts things well. What more do you need to know? Buy them already! Seriously though, we wanted to get some grown up knives because we like to cook and were tried of the low quality sets. I did my research and these are literally the best knives you can buy for the money (by the way, this is the same company that invented the Swiss Army Knife). Are you a professional chef? If not, you probably don't need that $300 chef knife and even if you were, I honestly doubt you would be able to tell that much of a difference. The blade came sharp, I keep it sharp with a honing rod and I bought a wet stone but have not had to sharpen it yet due to the honing rod doing what it should. The handle is very comfortable and the weight and balance make it easy to use. I enjoy using my Victorinox knives and have been impressed with all of them so far (have not had a chance to use the bread knife yet). I know someone is probably thinking, "but these are that pretty", do you want knives to cook with or wall art? Would you pay more money to fly coach if that meant they put a laminated Monet poster behind every headrest? Even if you aren't sure, buy these and you can always upgrade the ones you need to later and either have a backup or gift this to someone more grateful (just kidding, its your money so buy what you want :) If you are reading this and don't already know, do not put your knives in the dishwasher. If you do not plan to hand wash your knives, you aren't ready to invest the money into good knives yet since it will ding up the blade turning your nice knives into...well, sharp butter knives.

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.

Sharp Knife!!!

This is indeed a SHARP knife. I wanted to try it out as soon as I got it so I was prewashing it in the sink and sliced my finger nicely - so be aware that this is "well-sharpened" upon arrival. If the handle wasn't so cheap and cheesy, I would give this 5 stars. As it stands, the quality of the handle is not the same high quality as a knife which cut everything as if it was butter. The price of the knife is not that high either so maybe the company felt it could cut corners in the handle and put the production money in the knife instead. Makes sense to me and I can live with that. I like the knife and highly recommend it. 12/4 My love affair with this knife continues. Last night,at first I thought there was something wrong with my potatoes because the knife sliced through them as if they were butter but with nice clean edges. Oh my- simply impressive. My love just keeps growing. However, I am still disappointed with the company. I have gotten over the fact that the quality of the handle does not fit the quality of the knife. However everytime I put this beautiful knife into the cheap bendable plastic sheath that the company calls a " knife guard", I cringe. It is not washable on the inside and is more like temporary packaging. Now, if the manufacturer reads these reviews, this is my advice to you: My other favorite knife is a gorgeous green plastic paring knife from Kuhn Rikon. It is sharp and designed as a total package. It comes with a heavy-duty molded plastic knife guard that is a joy to behold. It has a well-defined guard on the sheath. The sheath has 3 holes in it to faciltate cleaning. Even the plastic handle is nice. I LOVE LOVE LOVE everything about this knife. If Kuhn Rikon can put together this kind of knife and shealth package for $7.00 retail price, I suspect you can do a bit better with the handle and sheath guard for your more expensive chef knife. For me, I have decided to search AMAZON to see if I can purchase a sheath for this knife separately. 12/4 Afternoon. Ok, I have gone full circle on this knife. I went out looking for a knife sheath and after all my complaining above I find that Victorinox sells sheaths especially made for this knife. While I was out there, I also read more reviews ( there are thousands of positive reviews) and many experienced chefs indicate that the knife handle is nice and does not slip as a smoother handle might when it gets wet. Well, the lightbulb went on. I think they are right. I also went looking for their paring knife and again found an incredible number of glowing reviews. Also found a smaller chef's knife. I am hooked. So I bought one of each of them and another sheath to go with each as well as a glove to protect my fingers now that I will have all of these beautiful and sharp knives!! I guess you could say I have gone ga ga over these knives and so I had no choice but to raise this knife 5 stars. I am simply in LOVE. LOL Thank you Vitorinox!

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.

Absolutely the best knife for the price out there

Absolutely the best knife for the price out there. I've got Wüsthof Grand Prix II knives, which are pretty damn good -- especially if you're doing a lot of work with them (nice balance and rounded handles that wont wear on your index finger). This Victorinox knife is absolutely equal to the Wüsthof in every measure of usability except balance -- and it's close enough on that to not really make a difference. I've spent 4 hour shifts in a volunteer kitchen, going through box after box of various meats and veg with the Victorinox. It's great. Hit it with a sharpening steel before you go to town and it holds it's edge admirably. It also takes a "real" sharpening with a stone well.

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