🔪 Forschner/Victorinox 6-inch Straight Blade Chef's Knife with 1 1/4-inch Width, Black Fibrox Handle (Model 40570) - Replacement for 88570 Review

These Victorinox Fibrox knives are simply stunning. Trade with my handles. They are so affordable and yet work so well. Sure, there are higher quality knives out there, but if you're not a purist (or braggart), take a look at these. Received very high ratings from Cooks Illustrated and they deserve it.

I have many knives and mostly use Victorinox. I appreciate the light weight and ergonomics, but what I love most is how sharp, low maintenance they are and how well they cut. You can spend a lot more money on knives, but they don't cut much better than Swiss Made Victorinox.

So far so good. I use about 1 month. It feels good in the hand and is a good lightweight food slicer. By light weight I mean that the knife is very light. If you make a long stroke with a sharp knife it will do a good job on tomatoes, small vegetables, boned meat etc. An all round good kitchen knife that is easy to sharpen and stays sharp for a long time.

My old Forschner utility knife finally broke after about twelve years when someone dropped the tip on the tile. I took it as a replacement and am very satisfied. It's well made, the blade is great for slicing and sharpening tomatoes, and it's dishwasher safe! Most of my knives are shuns, but it's nice to have a dishwasher safe meat option. I highly recommend this knife.

I'm obsessed with these Victorinox knives! I always had Chicago cutlery knives until I saw one of these knives in Cook Country. I immediately went to Amazon and ordered a pair. I have since ordered several sets as gifts and add ons for campers and loungers. The knives are very sharp and feel good in the hand. I've never had knives that sharp and they stay sharp! I've had a set of these for about 3 or 4 years now and although I take good care of my knives they still look and feel brand new.

Probably the sharpest factory knife I've ever used. Knowing Voctorinox pocket knives very well, I figured the steel would be slightly soft and dull. The edge on this one is thin but not soft. As a big game hunter, I am familiar with butcher and butcher knives and their limitations. My wife and I used it in the kitchen every day for a month. Binding with a ceramic stick is enough to get it sharp again, which I used to cut my thumb while trimming the stub of a bunch of garlic cloves. I've never…