Review on Victorinox Cutlery 10 Inch Butcher Fibrox by Cody Bowie

The quality of Victorinox blades is well known, so I won't go into detail. I will go into other aspects, starting with the Fibrox handle. I have large hands and the grip fits very well and is well designed for an ergonomic function. An additional advantage is the non-slip design. The meat is wet and greasy and this knife seems to stick to your hand as it cuts. (ALWAYS use a cut-resistant or stainless steel glove when cutting meat. I ALWAYS mentioned.) The blade is sharp, 10 inches long, and 1 second of deflection could result in blood getting into the meat and needing you to the emergency room. The Granton edge works great because it helps separate the meat as you cut it, allowing for smoother cuts with less effort. As a test I used this blade to cut top quality rare ribs. It was like cutting butter. If you're looking for a good entry-level knife, this is one of the best all-round blades you can buy. She's sturdy enough to cut large chunks, heavy enough to make clean cuts, but well balanced so you don't get tired. I'll consider it 6 inches of flexible bone and 12 inches of centimeter bone. You can't go wrong with this knife.