Review on Enhanced SEO: Victorinox Fibrox Pro 12-inch Slicing Knife with Granton Blade by Paul Martindale

The knife arrived in a large clear plastic case which is not very convenient to store. So I have to work on that detail. But actually that's not a criticism of the knife. This knife came out of the box sharp as a razor blade. The handle is textured and I think it offers a secure grip even with wet or slippery hands. The handle can be a little short, but that's a nitpick and I don't think it's a big issue. The blade is thin and I've used it twice at a time to see how well it cuts: first to cut cooked steaks. for "presentation" (I wanted to see how well this thing cuts). Like a hot knife through butter (not really a pun, but it's an opportunistic metaphor). Second, open the 2-bone vacuum rib roaster and cut the roasted ribs into two (giant) steaks. The plastic bags I use for vacuum packing/freezing are quite thick and while not that difficult to cut, if your knife isn't sharp enough you will have to pull the bag a little to cut it. I had no problems with this knife. I decided to "carve" the rib roast anyway (by cutting it in half) and this thin blade proved the perfect tool. Two perfect steaks and I could tell it was a slicer with a purpose. I could tell it was a thin blade design and very sharp. I bought it for cutting brisket. Today I smoke brisket and expect absolutely perfect slices from this knife. This brand comes highly recommended and I think I agree. Hope the blade stays sharp. I'm also eyeing the Victorinox Butcher Essentials kit. Maybe I have real tools suitable for the job.