Review on 🔪 8-Inch Chef's Knife: Victorinox Fibrox Pro, the Ultimate Choice for Chefs by Julie Bishop

Using this knife every day in professional conditions, it has successfully cut hundreds of onions, fish, potatoes, mushrooms, chicken parts, etc. Retains a decent sharpness for several days with constant use, works well sharpened sharpener and whetstone. I've never tried sharpening with a V-shaped sharpener. Well balanced with a light grip. I prefer the Fibrox handle to my more expensive smooth ebony handle knives as it provides a comfortable fit even when cutting walleye and squid which can get quite slippery. The wide face is good for transferring the cut into a cooking bowl or other container - I have a Cutco Petite chef's knife that is too narrow to cut and transfer efficiently. Update 10/18/18: still my daily knife driver! I use this knife every week at least 50 hours a week. I keep it clean and sharp and it has never been in the dishwasher. I proudly support my investments. Update, 03/22/21: Yes, what can I say, it is still pending. The clutch is a little smoother from using it so much, but there is no pitting on the steel. The blade will retain its sharpness if you use the whetstone every month or as long as you personally need to sharpen it; You can use a sharpener to restore the blade. This knife is also noticeably lighter than a regular sharpening blade so it really helps me maintain control and good posture throughout the day. Trust me, I've probably used this blade 10 times more than the average home cook and it still holds up by commercial standards.