Victorinox 40520 Fibrox 8-Inch Chef's Knife
by Victorinox
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List Price: Our Price: $24.95 You Save: $15.05 (38%) Availability: Usually ships in 1-2 business days Buy Used: from $17.99 (click here) Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Victorinox 40520 Fibrox 8-Inch Chef's Knife
Customer Review: Very impressed at knife performance for this price point
Summary: 5 Stars
If you are looking for a excellent knife and are some-what reluctant (but still willing) to spend $100+ you can stop researching and simply buy this knife. I was ready to pay top dollar for the best. I was literally about to buy the Global hand-forged japanese steel knives when I stumbled upon this knife on amazon. The awards it has won, the vast 5-Star ratings, and the incredibly low price grabbed my attention, but yet I was still skeptical.
When I got my Victorinox 8in chef knife, I put it to work slicing and dicing vegetables. Cuts very well, and can certainly give the $100+ knives a run for their money. Yes, the blade is not as aesthetically pleasing as the Shun knives, or have fancy handles as the Global's. But for literally 1/3 of the price of those, you get an excellent blade with a non-slip handle. The handle is very comfortable, and rounds out perfectly for you to hold while slicing.
If you take care of this knife, it will last and keep its sharp edge. Buy a good Sharpening Steel (I use JA.Henckels) for this knife, and give it a few swipes every 3rd time of using it. I am very happy to get such good quality and save money.
Highly Recommended!
Customer Review: Almost Pro Quality At A MUCH More Affordable Price
Summary: 5 Stars
5 Stars for Victorinox's Fibrox line's above average quality at more comfortable prices.
Victorinox knives have long been associated with professional level knives and have been priced accordingly. The more recently introduced Fibrox line provides a not so deep pocketed alternative for the above average home chef. Good, not great, quality at affordable price points, the difference is that the blades and handles of the Fibrox line are less expensively produced.
This Victorinox 40520 Fibrox 8-Inch Chef's Knife is perfect for the advanced amateur not ready / able to shell out nearly three times as much for the real deal Victorinox model.
I prefer it to the more expensive chef's style knives I have used most of my adult life. The handle is comfortable to hold and the blade has kept its edge. It is dishwasher safe, but automatic dishwashers dull blades more quickly. I hand wash it and sheath the blade after every use to ensure I can use this for a long while to come.
Until I can justify buying the real deal heavier bladed Victorinox knives with Polyoxymethelene handles, their Fibrox line allows me to still play like a pro.
Customer Review: Great Home Chefs Knife
Summary: 5 Stars
The knife length is determined by the size of the cutting board, and it is rare to see anything larger than 18 X 24 inch boards in a home kitchen, which is perfect for an 8 inch knife.
In commercial kitchens, we tend to use 24 X 36 inch laminated maple cutting boards 2 inches thick, and these work well with a 10 inch knife.
A professional entre-metier can chop about a ton of vegetables per hour with a 10 inch knife, but home cooks are more likely looking at a about a pound per minute, thus the 8 inch knife.
I have tried almost every knife ever invented for over 30 years now, and I have never found anything even close to Victorinox for balance, edge, and value, even in knives that cost 10 times as much, that are often good only for squashing tomatoes.
Plus, knives are always kept razor sharp (always buy a coarse/fine carborundum oil stone and sharpening steel), and attempting to wield a 10 inch or larger knife can be extremely dangerous for those that have not been professionally trained (they are also dangerous to those that have been professionally trained, and I have a few scars to prove that). Best Regards.
Customer Review: Great knife that you don't need to worry about
Summary: 5 Stars
I love this knife. I bought it about four years ago and have used it consistently in my kitchen since then. It was sharp when I got it and remains sharp to this day. The knife is really a utilitarian choice. It is very functional while not particularly pleasing aesthetically. The thing I like about it is that I don't have to worry about messing it up. I have bought nicer knives since this one including a Hiromoto AS and a Tojiro DP (both excellent knives) and they are indeed slightly sharper and feel more solid. They are also more aesthetically pleasing. I still come back to this knife sometimes though for tougher tasks like chopping through bones or when I don't want to worry about damaging my other knives. I just chopped some garlic with it and thought about how much I liked it and so I decided to write this review. If I had 30 dollars to spend I would not hesitate for a second to buy this instead of spending more on a Wusthof or Henckel. My family had Henckels growing up, and when I cook at my parents house now I think about how much worse their knives are than my cheap Forschner. Ok well anyways, just buy this knife. Its functional and you won't regret it.Customer Review: Five years later.
Summary: 5 Stars
(check out my customer image, it's still looks brand new)
Sounds like something a married couple would say eh??? I don't feel I can add any more positive-ness to this knife but here I go. The reviews don't lie people this is a great knife, vary usable hardness, sharpens well, has not even begun to fade or rust, the handle is perfect for someone with large hands or small hands, the blade has a nice fine taper to the back of the blade (no multiple sharpening angles which I hate!!!), on and on it's just a good knife... I got this knife right when it hit the market and glad I did. I've recently ordered a new one as a valentine gift to a certain someone(:D). I would give them mine but how would we knife fight as a couple? LOL!!!
I truly don't think I'm going to be buying another one unless:
A. It get's stolen or lost.
B. It get's so old the handle dry rots.
C. I have to defend myself with it and I break it off in an intruders rib cage.
D. I'm drunk and take out in the back one day to bang on concrete (lol).
E. I accidentally leave it soaking in meritic acid.
(are you getting the picture???)