🔪 Victorinox VIC-5.2523.17US2 Fibrox Pro Santoku 7" Granton Blade - Premium Black, Multi-Purpose Kitchen Knife with 1½" Handle Width Review

Be careful who you buy from. Gratsie, the reseller I got this from, didn't send me Fibrox Pro as listed, it's just the standard version of Victorinox which costs about $23. will return

The specified blade is wrong. It's much larger than 1½", so be careful if you're trying to fit it into a vacant slot in the knife block. For the price, it's not much of a knife. It doesn't have a full barrel. The handle, like I said, is plastic Must sell for less than half the asking price.

Excellent economy, stays sharp, highly recommended. Just make sure you get the genuine Santuko 5.2523 Fibrox, unlike other hearing aids that are incorrectly listed as Fibrox but are actually a cheaper classic pin; not so comfortable to hold. (This listing is real Fibrox)

This is NOT a Fibrox Pro knife as advertised. It's a Swiss classic that costs about $20 less and has a really crappy handle design. That said, I said the handle material is Fibrox, but the shape is comfortable, and while Victorinox claims it's the same blade steel, Swiss Classics doesn't have an IME blade like the Fibrox Pro.

At first I hesitated because there were no reviews and I really wanted a Santoku with a Fibrox handle. Reviewers said that other versions of this knife didn't have a Fibrox handle. I'm so glad I took this chance. I wanted to share this with anyone who is also looking for this Fibrox handle knife! Did I mention he has a Fibrox grip?

Love this knife! I bought it for my friend's birthday. He's a great cook, he has many different knives, but he didn't have a santoku. I did some research before deciding on this because it got great reviews. It is now our favorite knife in the kitchen. It feels comfortable in the hand, is easy to use and cuts through everything with ease. Very thinly sliced celery will still stick to the knife, but most foods roll off immediately. But seriously, brushing a little celery off the blade is no…

After all the bullshit I almost canceled this order but got the knife in the mail a few minutes ago. OK. I'm not a chef, but I think I'm good with the kitchen and knives. The German Wusthoff blades I have are 30 years old and still razor sharp because I'm not happy as a chef if they aren't sharp. The first thing I did when I took it out of the box and was about to cut something was to grab a SMALL golden Yukon potato and turn them into 50 thin paper slices that easily peeled off the Granton…