Victorinox Swiss Fibrox Carving Knife, Stainless Steel Vegetable & Fruit Cutting Straight Blade Knife for Professional and House Use, Black, 22 Cm, Swiss Made

Wonderful razor sharp knife, ofcourse that is what is expected of Victorinox. Need to use it very carefully because even a touch can cut. Very expensive? When you see the quality, it is value for money, may be a bit more.

A good knife, a little sharpening and makes cutting a breeze. I noticed that when I cut onions with it I dont cry, I think its because a sharp knife cuts compared to a not so sharp which crushes

The brand says it's all. Precision, sharpness, grip, strength. All in one

The knife i received had cracks on the handle and a blade that wouldnt even cut a tomato, disappointed with the purchase, will refrain buying such stuff online.

Superb knife, very sharp, reasonably priced. Again delivered it on time too.

Great knife for beginners . but even the knife out of the box needed sharpening...

At least this item came in one p[iece.

Great stopgap while you wait for your "real" knives to be sharpened. Weight distribution is not as good as a more expensive knife, but this one holds an edge beautifully and requires minimal sharpening even after a year. Very versatile.The only place it lets you down is when you have to halve something heavy. But you should probably use a cleaver or heavier duty knife for that anyway.

This knife is a pleasure to use. The blade is deeper than most chef knives, allowing for a more natural cutting position, and less strain on your wrists. The knife comes razor sharp from the factory and seems to hold its edge well. The blade has a very smooth polished finish that helps you glide through food easily. You get full use of the blade because it does not have a bolster. The plastic fibrox handle has an excellent medium sized grip (good for small or big hands) that is very sanitary. The knife is a little on the light side, which I think is good, because maneuvering is less exhausting. All this for a fraction of the cost of a German knife.

I have now used the knife for about 5 months and it is certainly the best knife I have ever had and I have had some pretty expensive ones in the past which did not live up to their price!When it arrived I was amazed at how sharp it was and without a doubt it was like a surgeons knife!Needless to say I managed to cut myself despite warnings from others!It was some time before I needed to sharpen it and I must admit I could never get it as sharp as it was when it arrived but all the same it was sharper than I have ever achieved with any other knife.I use it for everything in the kitchen including carving and is far superior to my rather expensive Sabatier carving knife. If I am allowed to say that!My wife has yet to use it as I think she is a bit frightened of it and regards it as mine, I will not argue with that!!!!I was planning on getting a smaller one as well but I find it can be used for anything at all and even though it is a big knife I find that as it is so sharp it can be used for quite fiddly tasks.One drawback is that it does not fit into my knife block so it has to stay in its plastic shealth it came in.All in all---fantastic knife and wish I had one years ago!!!

Needed to replace chefs knife that had been accidently damaged.Contemplated taking the plunge and buying a Japanese knife but there are so many and the reviews differ as to which are worth the extra costs and the maintenance in some cases, so played safe and purchased this knife as it has very good reviews from amateur and professional users, so far very pleased, gave it an extra edge on fine stone and it is keeping its sharpness , does everything I want very well and if it stays this way it would be hard to justify the extra expense (considerable in some cases of the Japanese alternative) and also saves entering a minefield of opinion as to what is the best.Difficult at this stage to what more you could want from a knife, great quality , bargain price.

This knife is amazingly sharp - I actually managed to slice clean though the nail and nailbed of one of my fingers using it, while chopping garlic. My fault though, not the knife's - I was rushing and using poor technique, and the finger did heal completely. I've actually hurt myself worse using blunt knives in the past - the way this glides through most things means you don't have to use much force and all, so it is paradoxically much safer to use one like this. It requires very little in the way of care too. Highly recommended, just try to respect it a little more than I did.