Review on Enhanced Victorinox Fibrox 10-Inch Curved Cimeter Knife with Granton Edge by Brian Sobirov

All Victorinox knives in this "Fibrox" line offer very good value for money and are suitable for a wide range of users and abilities. However, this is kind of a little, well, kind of a little machete. Or "rather short sword". It's quite heavy, like kitchen knives, and definitely long. Butchers often use slightly thinner/lighter/flexible cimeter/scimitar knives, but this one definitely falls into the "not flimsy" category. or originally, it will do. In fact, it'll be so quick you'll think it's that easy because I didn't need that knife. (But probably yes, unless you have a Sawzall.) The steel (the same as most Victorinox knives) has good sharpness and can take a lot of abuse and will to some extent reward you for careful use. There are many knives that can be made sharper (and by that I mean extremely sharp) and I like them too, but Victorinox is the best choice for kitchen cutlery in my opinion. You can never go wrong with money.