Review on 🔪 Improved SEO: Victorinox Fibrox Pro 8-Inch Curved Breaking Knife for Efficient Meat Cutting by Ryan Gilliam

I have many very high quality knives that are much more expensive. They're definitely a 'better' and harder steel that will last a blade longer than this Victorinox, but they cost MUCH more - and they're not worth it. Don't get me wrong, I love fancy knives, but this Victorinox is great. It is very easy to sharpen like a razor; much lighter than Japanese steel. Recently I thinly sliced 6 whole beef tenderloins, a bone-in rib roast, 2 boneless ribs and 10 pounds top and bottom for jerky. The edge had to be run over the sharpening rod a few times during the session to keep the super sharp edge. A few slaps on my belt and it's back in the knife case with a sharp blade. While I appreciate the prettier wooden handle, this molded plastic handle is comfortable and dishwasher safe (although I hand wash). The relatively thin blade is flexible enough for the work this knife was designed for. It can be used as a filleting knife, but the blade is not as flexible as it should be for such work. The curve at the tip of this blade is perfectly formed and very useful for slicing large pieces of meat. If you are used to using a regular chef's knife for your butcher work, you will be very happy to switch to it. This makes the work process much quicker as you don't have to pay as much attention to the straightness of your disc as the upturned tip of the blade doesn't cut into your work. I will still buy fancy pants. Crushing Knife, but this one is well worth the money and will satisfy almost every need. Personally, I'd prefer a harder, "better" steel, but it's harder to sharpen, so most people would probably be better off using Victorinox's "smaller" steel. Incidentally, I own several different Victorinox knives, and what I said about "quality steel" versus Victorinox steel is true in every respect.