Review on 🔪 7-Inch Victorinox Swiss Army Cutlery Fibrox Pro Santoku Knife with Granton Edge by Sasha Kupchin

Purchased in January 2011 on the recommendation of a professional chef. He said it's good by professional standards but a lot cheaper than most. My magnetic knife rack is overflowing with knives, Henckels, Sabatiers, etc. and more in the drawer. My wife won't let me buy anymore until I throw something away to make room. But this Santoku (sixth from left) is my go-to "running" knife. I use it and a 4" paring knife for almost everything except when using a 10" meat grinder (same Victorinox series, second from left) for very large roasts. I like to cut something, flip the knife and use the blade to scoop chopped veggies or meat into a pot or pan. It stays sharp for a long time and can be easily sharpened if necessary. Yes, I would like to have Wustfof or Fine Japanese Santoku, but that will last me until I retire. Added on 11/13/2020. Still works but as I learn more I realize I sharpened 20 degrees (40 degrees total) when I should have sharpened it 15 (30) degrees. Hoping to get a new sharpener by Christmas and settle on one with two angles.