Victorinox Fibrox Pro 5-Inch Chef's Knife: Precision and Performance Review

I was so impressed with its big brother Victorinox and its paring knives that I knew I was going to get a great knife. I guessed right. It's perfect when you don't need a giant knife for finer work or more detailed slicing, especially in those hard-to-reach areas of a whole chicken. I've had it for over two years now and I haven't had to sharpen it once. While it doesn't spend as much time on the cutting board as my big Victorinox, it was more than worth it. You can't go wrong with a kitchen…

I usually cook a batch of meals just for myself on a small 6x10 cutting board. I have an 8 inch chef's knife and I really like it, but it's too big to use for small tasks. I wanted something smaller so I bought a set of Victorinox 4" and 3.25" utility knives but didn't really like them. small and light. I then tried a 6 inch Mercer utility knife, but the handle is a bit oversized compared to its blade. I saw this 5 inch chef knife and wasn't sure I would like it as it looks like a prison stock.

I liked this kind of knife with a thin blade. It's obviously stainless steel so we'll see how it holds up over the long term, but so far it's become a household favourite. I like it better than my Mac knife of the same size and that's saying a lot. It has a larger handle and thinner blade, making slicing tough foods like cabbage and carrots a real pleasure. The blade almost falls through the vegetables. The pen is a revelation, it's made out of a kind of plastic that's naturally easy to grip…

I have several Victoronix kitchen knives (along with MANY other more expensive knives). These are very good knives that are widely used in restaurants and commercial kitchens but are unmatched for the price. This particular knife is small - I prefer a larger knife for serious work - but it might be perfect for someone who likes a smaller knife. For example, my daughter prefers chopping and dicing with a paring knife (for some weird reason :). This knife is significantly larger than a paring…

I really like this knife. I have a small restaurant and do all the prep work. Mainly chopping onion (for hot dogs), slicing onion, slicing tomatoes, slicing peppers, slicing cabbage for salad, slicing brisket, slicing ham, slicing turkey, etc. The thing has one big advantage and it's a real workhorse. After unpacking and after a good sharpening, it "falls" through vegetables (you can cut a tomato lying flat on a cutting board without touching the tomato with your other hand). The rim sticks…

This is the perfect size for most kitchen chores. I have several other Victorinox knives. i love them all I first heard about this line of knives at America's Test Kitchen. In fact, I was initially very skeptical that this line of knives got the best of them. Over the years I have bought many knives of different quality. I have Shun, Henkel, Global and New West knives. I loved most of them. I seem to have a favorite in every line. We keep them sharp. My husband is just as picky as I am when it…

***About Victorinox knives in general***For those who are totally new to the Victorinox (formerly Forschner) knife brand, here's what: These knives are NOT super high-end knives, designed to impress cutlery snobs. These are workhorses that perform almost as well - and depending on the knife - as well or even better than high quality forged tools that cost three times as much. In earnest. Q: Will they look as good as my super expensive Japanese or German knives? Oh no. will not. They look really

OK - I love knives more than I should and while I prefer premium brands I have a few smaller Zyliss and Victorinox knives that I use for general kitchen work. I was looking for a small serrated knife for general kitchen tasks of slicing and slicing vegetables and the occasional meat. I had trouble figuring out WHICH of the knives described was smaller from photos, descriptions or titles, so I ordered all three: Victorinox Mini Chefs Knife SerratedVictorinox Fibrox Pro Black Chef's – Serrated 5"