Victorinox Fibrox Chef's Knife (40520)

Excellent knife. Needs to be regularly sharpened though. Good balance and heft and not too fancy as those chef's knives which cost thousands. A worthwhile addition to the kitchen.

Be careful with this little tool. It is incredibly sharp and very very well weighted.

Best Chef's knife made of stainless steel, that you can get for your money. super sharp, looks awesome superstar of your kitchen.

I buy this knife last week and I am using it. its a great knife with best price. high carbon steel is very sharp. lifetime warrenty is onother best thing.

Good quality knife, very sharp. The plastic cover for the knife is cheap.

fantastic product

The knife is really smooth.

Good build, sharp out of the box and comfortable to hold in even a small hand.

Update: 4/12/20 I originally gave this product 4 starts, but 4 years later I’m updating this to 5 stars. I have both the Wusthof classic and the Bob Kramer chef’s knives, but time and time again I reach for this Victorinox one instead. Why? It’s simple, lightweight, and easy to use. I can throw it in the dishwasher after cutting raw meat and not worry about the knife rusting or damaging the handle material. I’m a Microbiologist by profession and I actually bought another one of these so I can use one for raw meat if needed. The Wusthof is heavier and after using it for multiple meal preps my hand would get tired. I use these 2 Victorinox knives for 99% of my everyday cooking needs. If I could do it over again, I would only buy these and save the $$$. ———— For starters I'm not a professional chef, but I love quality products with a great value and that is why I wanted to review this product. I bought this last August after watching America's Test Kitchen's knife set video. I bought this as a replacement primary chef's knife to replace a set of 4 stainless steel knives (Wolfgang Puck I believe and not the best knives around) that have gone dull. The knife is great and sharp right out of the box, but it does feel a bit light in comparison the the European full tang knives. It's great and agile, but at the same time it lacks a bit of weight when cutting something big like a watermelon or a butternut squash. I actually loved this knife until I bought a butternut squash to cut. It did the job but wasn't with ease. I did not end up removing my old dull set and just ended up buying a knife sharpener to see if that helps, because that European styled chef's knife had a good weight and length (9" instead of 8") to cut thing like the butternut squash or watermelon. Another downside is that this knife feels thinner than my old set. I'm assuming it's because this blade is made at a 15 degree angle and the old European chef's knife was made at a 20 degree angle. The 15 degree angle offers a sharper knife but it also makes it more prone to dents. I already see little tears along the sharp end of the blade, but I'm sure that is fixable with a good knife sharpener. I wonder if the 10" version of this knife would work better for watermelon and veggies with larger surface areas. Another thing is I was taught to fast tap chop your garlic and ginger to mince it by my Chinese mother. This knife just doesn't have the weight for that in comparison to a full tang chef's knife (I wonder if the Victorinox Santoku would be better for that purpose). I think this knife is of great value and quality and recommend it to anyone looking for a good chef's knife. I actually would recommend the set of 4 knives from Victorinox Victorinox 4-Piece Knife Set with Fibrox Handles for anyone that has a child going away to college or starting a new home. It is a good starter collection that has the essentials (at least a 10 inch bread knife, an 8 inch chef's knife, and a small pairing knife) to fulfills 99% of home cooking needs. I also read a good review on the 5" mini chef knife from Victorinox. The reviewer purchased the 10" version of this and the 7" Victorinox Santoku along with the 5" mini. That was a good review and I suggest others read that review as well to see if those 3 knives together would work better for your needs. I know a great chef who once told me that you don't need the best knife for daily cooking but you have to hold the knife in your hand to judge if it's comfortable and to know how to sharpen/maintain a knife.

ENGLISH FOLLOWING Excellent couteau! Probablement que certains couteau japonais reste aiguisé un peu plus longtemps, mais avec une pierre et un strop il devient suffisamment coupant pour couper du papier et même se raser (non suggéré ;). Étant donné que j'utilise le couteau seulement en usage domestique, il reste tout de même aiguiser très longtemps. J'ai le couteau depuis près de 2 ans. Je l'utilise sur une planche à couper fait d'érable qui est réputé gardé la couteau plus aiguisé que les planches de plastique ou de bamboo Canadian Maple Cutting Board (12x16x3/4) L12160 . La prise en main est assez solide et même les mains mouillés, la poignée ne glisse pas. Le principal défaut est que selon la technique de coupe, la nourriture reste parfois collée au couteau. J'ai acheté le même couteau pour mon frère et pour un cadeau de mariage d'un ami. Tous bien satisfait. Le couteau est recommandé par America's Test Kitchen. J'utilise cette pierre pour l'aiguiser KING KW65 1000/6000 Grit Combination Whetstone with Plastic Base , je n'ai seulement utilisé le côté 6000 jusqu'à présent. Je ne l'ai jamais laissé détérioré énormément et j'affûte régulièrement sur un fusil à couteau en inox. J'utilise aussi un Strop Straight Razor Strop Leather Sharpening Strap 20" Barber Strop lorsque j'aiguise le couteau avec ce produit à polir Woodstock D2902 Extra Fine Buffing Compound, 1-Pound (Green) . ENGLISH: This is a pretty good knife. May not remain as sharp as long as a very expensive Japanese knife, but stays sharp very long in an household. I have it for about 2 years and sharpen it twice on the stone even if could have been used for longer. I use it on a maple wood cutting board which is deemed as the best to keep the knives sharp like this one Canadian Maple Cutting Board (12x16x3/4) L12160 . I have bought 3 of this knife. One for me, one for my brother and one as a wedding gift. All seems quite satisfied. The main default of the knife would be that the food has a slight tendency to stick to it while cutting depending on the technique used. The knife is recommended as one of the best option for the price by America's Test Kitchen. The handle of the knife is quite good, doesn't slip even with wet hands. I use this stone to sharpen it KING KW65 1000/6000 Grit Combination Whetstone with Plastic Base , I only used the 6,000 grit side with this knife as I never let it go too dull. I also use a stainless steel rod quite frequently. When I want it razor sharp, it put on this strop Straight Razor Strop Leather Sharpening Strap 20" Barber Strop and I use this buffing compound Woodstock D2902 Extra Fine Buffing Compound, 1-Pound (Green) .

Comparing the a swiss made and a japs knife, japs knife is slightly heavy- it is more stable. Swiss knife is lighter. I am not sure which is good but a lighter knife has its benefits so do the knife made my Japs.

Good knife

I’m extremely impressed with the Victorinox Swiss Army Fibrox 8" Chef’s Knife. The blade came sharp right out of the box and slices through vegetables, meat, and herbs with very little effort. The balance feels just right in the hand, and the Fibrox handle provides a secure, comfortable grip even when my hands are a bit damp. It’s quickly become my go‑to knife for everyday prep work in the kitchen. What really stands out, though, is the customer service. My questions about care and sharpening were answered promptly and clearly, and the staff were genuinely friendly, not just scripted. Shipping was fast, the packaging was secure, and everything arrived in perfect condition. Overall, this is a fantastic, professional‑quality knife backed by responsive and caring support.