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

This knife is commonly found in meatpacking plants on the West Coast and Upper Midwest. This is a commercial Gyuto style stamped, heat treated knife. The design has a little more French influence than German or Japanese. A thinner blade, sharpened on both sides and not just on one side like a Japanese knife. At 5x magnification, the granularity of the SS is very consistent (also confirmed by American Test Kitchen). Out of the box it is already very sharp. So it's a softer steel knife. Meat processors love them because the quality is very good and the softer steel is easy for workers to sharpen. Easy to sharpen back to razor. Unless you're trying to cut bone with it, you'll probably never need a whetstone. As an all-in-one kitchen chopper/slicer, it's about as good as it costs under $80. The handle is strong and big. The blade is high, has a good rocker. And because it's made of stainless steel, it's just as easy to maintain as any other in your kitchen. $35 is the current price unless you're buying in bulk from a commercial kitchen store. But even then, a 5-pack will cost you about $31 each. I recommend it because: 1. The quality is very good for what it is.2. Very easy to maintain.3. Useful design.4. Good stop.5. In this price range under $80 there is nothing better.