Swiss Army Fibrox Chef's Knife Black 8 in

This is a really great knife. Especially for the price. It’s very sharp and does a great job of cutting. I use it daily. When it needs honing after lots of usage, I have a “Chef’s Choice” sharpener to put a good edge on. I guys I’ve never really owned a good, sharp knife until this one. I loved it so much, I ordered their paring knife. It is also great! I would buy one again if needed.

I’m not a professional chef, so take my statement with a grain of salt. I am, however, an obsessive researcher. So before dropping the $40-ish on this knife, I spent way more time than I should have, doing my due diligence on this purchase. First off, this knife is replacing a Farberware Edgekeeper 8-Inch Forged Triple Riveted Chef Knife in High Carbon-Stainless Steel. In the picture I posted, you see both knives side by side, the Farberware on the left, the Victorinox on the right. That Farberware runs less than $20 on here, or in stores. And to be honest, it feels like a sub twenty-dollar knife. When compared to this Victorinox knife, however, it feels like there’s more than a twenty-to-thirty-dollar difference. The Victorinox came highly recommended by America’s Test Kitchen, which, in all honesty, was enough for me to pull the trigger on it, but my compulsive nature had me go down the rabbit hole of even more reviews, message boards, Reddit, YouTube etc. The Victorinox is lighter, coming in at 5.7oz to Farberware’s 6.8oz. The spine on the Farberware is thicker, but not by much, at a little over 1/16th inch, where the Victorinox looks to be right at 1/16th inch. While the Farberware is a forged steel, and thicker and heavier, it also has more flex and bend to it, which is surprising. I have larger than average hands for a man, and the Victorinox feels better in my hand than the Farberware does. It’s also much easier to wield, possibly due to balance and weight, but also due to the edge. The shape of this knife also means that when I use it, even with my big hands and banana fingers, I can chop straight down, and my knuckles won’t hit the cutting board, whereas they will on the Farberware. I watched a video of Gordon Ramsey dicing an onion, and then did what the video showed. With the Farberware, even though it was sharp enough to shave the hair from my arms (this is not an exaggeration, I have the Work Sharp Ken Onion Edition powered belt sharpener, it will make a butter knife sharp enough to shave with), it was not as low effort to dice an onion as Chef Ramsey made it out to be, and that extra effort means pushing the knife through the onion, needing to make wider cuts, and an overall messier experience. I won’t say the Victorinox was as smooth as Chef Ramsey is, but it was MUCH closer to that level of low effort, slicing through the onion without having to exert much force at all, making very clean, close together slices. The Victorinox came out of the box exceptionally sharp. In the two and a half months I’ve been using it, I’ve yet to sharpen it at all, and it still feels the same as it did right out of the box. The Farberware was not sharp when I bought it, and I have to sharpen it every couple of weeks to keep it usable. The Victorinox knife also claims to be dishwasher safe. I don’t know, I don’t own a dishwasher. But I also wouldn’t put it through the dishwasher if I did have one. I just wipe the knife as I use it, and then give it a gentle soapy hand wash and rinse, hand dry it and hang it up on the magnetic knife thingy. It doesn’t take that much effort and the knife doesn’t sit wet (or moist) for a while and increase the likelihood of rust forming. I will add a caveat to my overall buy-it-now review. My girlfriend doesn’t like this knife. Her dislike of this stems mostly from its size, though, this is a pretty big knife. She prefers a much cheaper, Kiwi brand knife we also have, because she feels it is easier to use, due to its shape and overall size. If you need a new chef’s knife, or just don’t love the one you have, or, if you haven’t ever tried this knife, and think chefs on TV effortlessly slicing through fibrous vegetables like a hot knife through butter isn’t realistic, get this knife, and prepare to be shocked. *I bought this knife with my own, hardly earned money. I wasn’t compensated in any way for this review. HOWEVER, if, say Victorinox, wanted to send me one of everything they make, I wouldn’t complain.

It came sharp. comfortable handle. excellent balance. no nonsense chef's knife.

Wonderful knife! It has a comfortable grip, cuts like a breeze and is my new favorite. Don’t doubt it, buy it.

I bought this based on the recommendation by ATK as the #1 top 8" chef knife choice under $100. I cook & prep alot so my chef knife is 1 of my most important kitchen tools. I am satisfied, it is sharp and light so less hand fatigue for me. High quality, Swiss made.

Cheap and easy. Less than a 100.00 USD. Pay attention folks. This is a disposable. Any thoughts of long term on this are fool hardy. The name is a quality one. Swiss Army knife anyone? You are not going to get Damascus steel here or hammer or heat forged in some rare Japanese Temple Smelt or forge so get over it! Now to the good stuff, and who this is for. You did read Amazon's comments right? For Home Chefs and Professional use. This means it is not a lifer knife. Once dull, dispose of properly. Meat butcher shops love these knives. They don't have time to sharpen them. Dull dispose , get another one out and keep on cutting. Home chefs on a budget and just starting out, this is fine. Good edge, not surgery edge, but good enough. Vegetable cutting for me is fine. For now. But holding an edge and being hard is not easy. I like this one. I know it will not last so I enjoy it for what it is today. The handle grip is fine. Easy to care for, and a good purchase in my hand. Knife has reasonably good balance. Makes easy work of carrots and celery, and tomatoes no problem. Meats do just fine. Construct is what I expect from a Chromium Carbide Stainless Steel Knife. Low maintenance, and easy to clean up. No oiling since it is not high carbon steel. It is an average in the kitchen use knife for most of us. If you are a Cordon Bleu, you already know what this throw away is. If you get a year of long hard use out of it, throw a party. Short of abusing this knife, it should do about that amount. But everyone's cooking chores and food stuffs to be cut can vary. Go through bone allot? Don't expect this edge to last. This is an under 50.00 USD knife remember? So the main thing I use it for is my power diet I am under taking. Wanting to drastically get more fruit and vegetable diet in gear this knife, my food processor and other ancillary items are set to get my life turned around along with great exercise. Down 17 pounds in under 2 months! This knife opens the door to more delightful cutlery I want to use in my lifestyle change. This throw away will be part of it. I want a fine Damascus steel knife sure. I love the heat and hammer folded and forged durability and esthetics. I am paying attention to Rockwell hardness and composition sure, but not stressing on it allot. Allot of people want a lifer knife for nothing. So unrealistic. Unless you are prepared to sharpen and maintain say a High Carbon Steel knife while that has an incredible edge, you will need to sharpen it more often. Oil it too! Also remember when you sharpen you remove material of the blade which is a normal act of sharpening. High Chromium Carbide Stainless steel is old reliable. No oil needed and will hold its edge longer, usually. But harder to sharpen typically than High Carbon Steel knives. This starter knife here will open doors for many needing a cheap knife for getting started in cooking on a budget and move onto a better knife when they are ready. Or like me have a few cadre of knives for the applications in the kitchen I may have. This knife is invaluable for one you really don't care about stressing in the kitchen because it is cheap. Break the edge, so what? Get another one, they are cheap. Firstly though ask yourself how you damaged that knife using it improperly? Was it defective? In any case ponder for a bit and move on. So my rating of 5 is for what it is. Cheap throw away and project knife. Easy to care for, and easy to use, good balance and a reasonable edge. A lifer knife? A 1 star. You will find this edge harder to get back but it is possible, but ask yourself if it is worth the time and money on stones and so on, or just get another one. A lifestyle is about choices, and this knife fits many needs. Be honest with what you are going to do, and what your expectations are. One knife does not do all! Also, remember Amazon sells a whole many more knives if this isn't the one. Do your research beyond here at Amazon. Learn how knives are made. Fascinating actually, and do research beyond the marketing BS! Use always a sharp and maintained knife, and happy cooking!

Die Lieferung erfolgte problemlos, sehr schnell und pünktlich! Für unter 40€ erhält man ein scharfes Markenmesser, das qualitativ völlig in Ordnung scheint. Die Zeit wird nun zeigen, ob das Versprechen seitens Victorinox, was die Langlebigkeit angeht, auch zutrifft. Als zufriedener langjähriger Nutzer von Schweitzer (Victorinox -) Taschenmesser bin ich da aber recht zuversichtlich, zumal auch der Zuspruch bei den Kundenbewertungen mit 4,7 bei nahezu 14000 Bewertungen super ist!

Un nome una garanzia. Tagliano bene e l'impugnatura un po grezza da un buon grip

This is the best knife to buy at a budget price. Seen lot of videos and reviews, decided to buy a Mercer then I bought a sabatier, but after buying this victorinox, I just regretted buying the previous two. Sharp, balanced, good handle and maintain edge.

Il est parfait très bonne qualité

Siempre he utilizado cuchillos “económicos”, tanto de acero inoxidable como de cerámica, y el problema acababa siendo siempre el mismo: con el tiempo perdían el filo y terminaba sustituyéndolos. En cuanto a la durabilidad de este cuchillo, prefiero ser justo y valorarla más adelante con el uso continuado. Dicho esto, la capacidad de corte de este Victorinox Fibrox es sencillamente espectacular. Desde el primer uso se nota que estamos ante un cuchillo de nivel profesional. Corta con una facilidad tal que incluso al principio impone respeto: hay que estar realmente atento al usarlo de lo bien que desliza sobre los alimentos. El equilibrio, el agarre y la sensación de control son excelentes, lo que transmite mucha seguridad pese a su enorme filo. Es el tipo de cuchillo que marca un antes y un después en la cocina, incluso para quienes no somos chefs profesionales. Si con el paso del tiempo mantiene este rendimiento —algo que todo apunta a que será así—, puedo decir sin ninguna duda que es un producto que vale cada euro de lo que cuesta. Totalmente recomendable.