Review on Victorinox Fibrox Pro 5-Inch Chef's Knife: Precision and Performance by Pamela Pickett

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 with me, and I only sharpen it about every 2-3 months with daily brewing. I'm sanding on a 1000 grit King Stone. I also have a couple of 8" Victorinox knives which are great too, but I prefer to work with 10" knives. I mostly work with 20" x 15" and I have enough room to work with a 10" knife and I feel like I can get more work done in less time with a 10" knife. I'm not sure why a 10" screen is cheaper than an 8" other than I suspect the 8" screen is in high demand due to space constraints. But I advise you to get a 10 inch if you have enough work space. It may take some time to get used to, but I doubt you'll regret it.