Victorinox12-Inch Chef's Knife, Rosewood Handle

Nice knife. Gave it as a gift and it was very well received. Very large knife. Somehow it was bigger than I expected. The knife steel is typical European style and is a little soft. If you don't have a honing steel you should get one. Personally, I like these knives just as much as a Wusthof but the price is a lot lower.

I have a nice set of knives my wife got for me in the 80's. Henckels with Rosewood handles. Can't get them any more. I wanted to add a larger 10" chef knife to the mix because I chop a lot of veggies. I saw this and the pricepoint was good for an experiment. On opening - IT'S HUGE!!! But I love it. I have an 18 x 24 cutting board and this thing uses all of it. Much nicer. One of the things that I noticed right away was the difference the thickness of the blade makes. It's very thin so it feels like it really cuts differently. My other knives sometimes felt as though you were driving a wedge and cleaving what you were cutting. It's my go to knife even for cutting garlic!

This is a beautiful knife, expertly sharpened, stainless steel, thin blade. This may sound strange but I was looking for a tool I could use to cut through 1 1/2 inch thick polyurethane, 40A. It is a kind of rubbery plastic the hardness of which varies according to the number. I tried many different kinds of saws but they really were not suited to the task. This knife worked better than anything else I have tried so far. I would not be at all surprised if it worked extremely well doing things it was intended to do.

I've am taking cooking classes, and the class recommended that we needed a 12" chef and an 7" or 8" chef as our 2 main knives. I have never had a 12" chef knife so, I checked some reviews and chose this knife as a place to start. Cook/s recommended it as the best in this price range. The blade is 12" long with a 5 1/2" handle, it is not full tang - the tang runs down the back of the handle about 4 1/2" and is secured with 3 rivets, but the tang does not run through to the front of the handle. Somewhat disappointed with that as even my cheapest 8" chef is full tang. It is a pressed blade - uniform in thickness and thinner and lighter for it's size than I expected. It has a sharp edge out of the box - does the paper cut test fine. The blade balance point is about 2 1/2 " out from the handle, which may be right as that is about where your finger goes with the "choked-up" grip we are using in class, you chefs out there, please comment. I wanted a knife that would not break the bank, that I can use in my class and to learn to use a 12" chef's knife and this knife fits the bill.

I recently replaced my 12" Chef's Knife that I had used since graduating cooking school in 1988. The old knife is still very usable, and the new one is just as high-quality as the first. The blade is not as bulky as the other high-end brands I have tried. In comparison to Chicago and Henkel, I rate this blade superior. This knife is easier to grip if you have smaller hands, and durable enough to be used in commercial settings. I prefer wooden handles - like on this series of blade - and all you have to do is rub a little mineral oil on the handle a couple times a year. Another tip for any blade brand is to hand wash your knives.