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

I've only had this knife for a short time but I've really experienced it now, whether it's slicing a leg of lamb or slicing tomatoes wafer thin for a fun bouche. I've used several different styles of chef's knives in the past, each costing over $150, and I have to say I'm as happy with this knife as I've been with any other. First, straight out of the box, it's ready to use and ready to go with blades that are angled at 15 degrees, making it easy to cut through all ingredients. Second, the…

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…

Using this knife every day in professional conditions, it has successfully cut hundreds of onions, fish, potatoes, mushrooms, chicken parts, etc. Retains a decent sharpness for several days with constant use, works well sharpened sharpener and whetstone. I've never tried sharpening with a V-shaped sharpener. Well balanced with a light grip. I prefer the Fibrox handle to my more expensive smooth ebony handle knives as it provides a comfortable fit even when cutting walleye and squid which can…

It cuts things. and cut things well. What else do you need to know? Buy them already! Seriously, we wanted to get some adult knives because we love to cook and have tried low quality sets. I've done my research and these are literally the best knives money can buy (btw this is the same company that invented the Swiss Army Knife). Are you a professional chef? If not, you probably don't need that $300 chef's knife, and even if there were, I seriously doubt you'd notice that much of a difference…

I was a pretty serious hobby cook for several years until I finally decided to get a decent knife for the job. I enjoyed eating good food, but most of the time the process seemed difficult. Most of the time when chopping/cutting, my arm would get tired and I would often get blisters from the power of the handle and the pressure I had to put on the blade. With Fibrox Pro the difference was day and night. I looked for recipes that required more ingredients to be cut. Working with the right tool…

This is a really SHARP knife. I wanted to try it right away, so I prewashed it in the sink and cut my finger nice - so be aware it's "well sharpened" on arrival. If the pen wasn't so cheap and crappy I would give it 5 stars. In its current form, the quality of the handle is not as high as that of a knife that cuts everything like butter. The price of the knife isn't that high either, so the company may have decided to skimp on the handle and invest in the production of the knife instead. It…