Customer Reviews:
Showing reviews 6-10 of 213
 Outstanding Product! April 13, 2007
Ronald W. Hoskinson (colorado springs, co)
21 out of 21 found this review helpful
I to bought this knife because of the rating in Cook's Illustrated. I have Henckels and was interested in something to use in more utilitarian situations. I didn't want to baby it; I wanted to use it and then put it in the dishwasher and forget about it. After using this knife I realized that I made a mistake in ever buying the Henckels. They now seem heavy and clumsy in my hand. Every time I reach for a knife I grab this one. I only bought one knife because I wanted to see if it would hold an edge and to see how hard it would be to re-sharpen. Well after a year of constant use I still don't know how hard it will be to re-sharpen because I haven't had to do that yet. It was yesterday while slicing tomatoes that I realized just how fantastic this knife was. Here I had a knife that hadn't been sharpened in a year and I was slicing tomatoes like I was using a seriated utility knife! The only reason I don't have more than one is because my magnet is full of Henckels that I don't like to use. Anybody want to buy a set of totally babied Henckels? I need more knives I like to use.
 Reasonably Priced - Excellent Knife January 21, 2007
Thomas Wallick
16 out of 16 found this review helpful
I have always used Henckel and Wusthof knives. I bought this on the recommendation of America's Test Kitchen as a knife that is reasonably priced, yet comparable to the more expensive knives (I've always been happy with anything they recommend...from recipes to utensils). This knife feels good in your hand (although it doesn't have the "heft" of the more expensive knives) and keeps a great edge. I highly recommend it as an alternative to the more expensive knives. On the other hand, if you don't mind spending more, there is a noticeable difference in quality between this very good knife and a Henckel or Wusthof.
Excellence!! October 9, 2007
A. Pavel (NY)
14 out of 14 found this review helpful
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.
Incredible value for the money December 9, 2007
John Brook Monroe (DeLand, FL United States)
14 out of 15 found this review helpful
I'm not a professional chef, but I know my way around a kitchen. One thing I never stint on is knives. Cheap knives are a waste of time--good knives are a joy forever. By "cheap" I mean badly crafted knives, not inexpensive knives, because it's always possible to find a moderately-priced knives that outperforms knives double or triple the price.
This is one of those knives.
I haven't been able to determine whether this knife is forged or stamped. The price makes me think it must be stamped, but the Victorinox site implies it's forged. No matter--either way, this is a fantastic knife.
It weighs a bit less than my Calphalon 8" chef's knife, and while I don't think the Calphalon is too heavy--many people do--I find that the Fibrox knife just feels better over the long haul--easier to manuever and control. It doesn't have a traditional bolster (another reason I wonder if it was stamped) but I find that it makes little or no difference--it's so well-balanced that gripping the front of the handle is perfectly adequate for control. (And you know what? The fibrox handle is very, very comfortable.)
Sharp? Yes, very. The reviewer who found hers to be dull must have had a knife that was damaged in some way, or somehow got past quality control, because out of the box this knife was exceeded in sharpness only by my Shun santoku.
Over the last two days, I've used this knife to trim and cube chuck steak and Boston butt, chop kale, slice chorizo, and dice roasted red peppers. I used it to carve our turkey at Thanksgiving, and it's equally at home doing a chiffonade of basil or dicing carrots. At this price, I'm likely to buy duplicates to keep both at my parent's and in-law's houses for when I cook there, because it's rapidly becoming the knife I can't work without in the kitchen.
Yes, I paid more for that santoku, but I think I like this knife better.
Great Knife at a Great Price January 7, 2006
H. Murphy
12 out of 12 found this review helpful
I bought this knife based on a recommendation from Cook's Illustrated. It's sharp enough to cut just about anything, and light enough that it doesn't fatigue your hand or wrist. I clean mine in the dishwasher and haven't had any problems so far. I also own a paring knife from Victorinox, and I plan to buy the 6" chef's knife as well. I always recommend this knife to friends who think they can't afford good knives.
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