Victorinox Fibrox Pro 8 Inch Chef’s Knife, Dishwasher Safe, Black | Ergonomic TPE non-slip handle for professional chopping, slicing, and dicing. Swiss made, dishwasher safe kitchen tool

I was so used to my old knives' performance that I had forgotten what a top-quality knife is like. This excellent knife cuts as easily as a scalpel. Almost no effort. It is a bit heavier than my old knives, it's well-balanced, and has a comfortable, no-slip handle (fits my hand). And, it's PRICED RIGHT! I'm quite pleased. Thanks, America's Test Kitchen, for the recommendation!

I’m not a professional chef, so take my statement with a grain of salt. I am, however, an obsessive researcher. So before dropping the $40-ish on this knife, I spent way more time than I should have, doing my due diligence on this purchase. First off, this knife is replacing a Farberware Edgekeeper 8-Inch Forged Triple Riveted Chef Knife in High Carbon-Stainless Steel. In the picture I posted, you see both knives side by side, the Farberware on the left, the Victorinox on the right. That Farberware runs less than $20 on here, or in stores. And to be honest, it feels like a sub twenty-dollar knife. When compared to this Victorinox knife, however, it feels like there’s more than a twenty-to-thirty-dollar difference. The Victorinox came highly recommended by America’s Test Kitchen, which, in all honesty, was enough for me to pull the trigger on it, but my compulsive nature had me go down the rabbit hole of even more reviews, message boards, Reddit, YouTube etc. The Victorinox is lighter, coming in at 5.7oz to Farberware’s 6.8oz. The spine on the Farberware is thicker, but not by much, at a little over 1/16th inch, where the Victorinox looks to be right at 1/16th inch. While the Farberware is a forged steel, and thicker and heavier, it also has more flex and bend to it, which is surprising. I have larger than average hands for a man, and the Victorinox feels better in my hand than the Farberware does. It’s also much easier to wield, possibly due to balance and weight, but also due to the edge. The shape of this knife also means that when I use it, even with my big hands and banana fingers, I can chop straight down, and my knuckles won’t hit the cutting board, whereas they will on the Farberware. I watched a video of Gordon Ramsey dicing an onion, and then did what the video showed. With the Farberware, even though it was sharp enough to shave the hair from my arms (this is not an exaggeration, I have the Work Sharp Ken Onion Edition powered belt sharpener, it will make a butter knife sharp enough to shave with), it was not as low effort to dice an onion as Chef Ramsey made it out to be, and that extra effort means pushing the knife through the onion, needing to make wider cuts, and an overall messier experience. I won’t say the Victorinox was as smooth as Chef Ramsey is, but it was MUCH closer to that level of low effort, slicing through the onion without having to exert much force at all, making very clean, close together slices. The Victorinox came out of the box exceptionally sharp. In the two and a half months I’ve been using it, I’ve yet to sharpen it at all, and it still feels the same as it did right out of the box. The Farberware was not sharp when I bought it, and I have to sharpen it every couple of weeks to keep it usable. The Victorinox knife also claims to be dishwasher safe. I don’t know, I don’t own a dishwasher. But I also wouldn’t put it through the dishwasher if I did have one. I just wipe the knife as I use it, and then give it a gentle soapy hand wash and rinse, hand dry it and hang it up on the magnetic knife thingy. It doesn’t take that much effort and the knife doesn’t sit wet (or moist) for a while and increase the likelihood of rust forming. I will add a caveat to my overall buy-it-now review. My girlfriend doesn’t like this knife. Her dislike of this stems mostly from its size, though, this is a pretty big knife. She prefers a much cheaper, Kiwi brand knife we also have, because she feels it is easier to use, due to its shape and overall size. If you need a new chef’s knife, or just don’t love the one you have, or, if you haven’t ever tried this knife, and think chefs on TV effortlessly slicing through fibrous vegetables like a hot knife through butter isn’t realistic, get this knife, and prepare to be shocked. *I bought this knife with my own, hardly earned money. I wasn’t compensated in any way for this review. HOWEVER, if, say Victorinox, wanted to send me one of everything they make, I wouldn’t complain.

I have had this knife almost two months with daily use. I used it to prepare Thanksgiving dinner recently. In a few words, buy this knife. You will not be disappointed. I give credit to Cook's Illustrated for a great review. The magazine article goes into great detail why the Victorinox Chef knife is their go to knife. This knife is selected as their general use kitchen knife. I've seen this knife in the hands of Cook's Illustrated chefs on the shows. My personal experience with this knife confirms the article's selection as best chef's knife. I have done quick work of all types of vegetables, raw and cooked meats and fish and very easily sliced through a thick cantaloupe. This knife is very sharp! One can slice very thin or thick. I have not needed to sharpen it yet but I do use a steel before each use. It weighs just a tad over 6 oz. and is eight inches in length. So it's light and not too long. 10 inch chef knives are too long for most home chefs. It feels balanced in your hand giving you great control. Dicing is a breeze too. Very quick. The handle won't slip and blade depth is deep enough so your knuckles won't make contact with the cutting board. I don't use my other knives much anymore. The other chef in the house says this "...is a dangerous knife, thin enough and very sharp!" Ha Ha. The Victorinox 40520 sells for about $40 but compares favorably with $200 Asian knives like santokus. However, if you don't own a sharpener made for Asian blades and you are not using a stone to maintain your Victorinox, you will need to spend some more money to purchase an Asian sharpener. This is because the angle of the knife edge of this knife is steeper than European chef's knives. If you use an old school sharpener, you will ruin the edge of this knife. So your total cost will be closer to $85. Still worth it in my opinion. I purchased the Chef's Choice Pronto Santoku/Asian Manual Knife Sharpener for $40. But I haven't used it yet so I will not comment on it. I also bought the Victorinox 48042 Cutlery 3-Piece Paring Knife Set for $15. I am very happy with these paring/peeling knives. The blades are sharp and thin and the handles long enough for great control. These knives along with the chef knife is all you will need for most cutting/slicing/chopping/dicing/peeling. The only additional knife I might look for is an old school carving knife for presentation carving. You know, the one with an antler handle and soft steel. Probably have to start going to the local flee market. Caring for these knives are straight forward. Use a steel between uses for the chef's knife. Always hand wash the knifes with warm water and soap if desired. Do not use a scrubbing pad like the green weenie sponge. Towel dry immediately and store in wooden block or similar. Be careful, the chef's knife is sharp. The Victorinox 8-Inch Chef's Knife is a fantastic general purpose knife at any price. At $40, it's a steal!

Cheap and easy. Less than a 100.00 USD. Pay attention folks. This is a disposable. Any thoughts of long term on this are fool hardy. The name is a quality one. Swiss Army knife anyone? You are not going to get Damascus steel here or hammer or heat forged in some rare Japanese Temple Smelt or forge so get over it! Now to the good stuff, and who this is for. You did read Amazon's comments right? For Home Chefs and Professional use. This means it is not a lifer knife. Once dull, dispose of properly. Meat butcher shops love these knives. They don't have time to sharpen them. Dull dispose , get another one out and keep on cutting. Home chefs on a budget and just starting out, this is fine. Good edge, not surgery edge, but good enough. Vegetable cutting for me is fine. For now. But holding an edge and being hard is not easy. I like this one. I know it will not last so I enjoy it for what it is today. The handle grip is fine. Easy to care for, and a good purchase in my hand. Knife has reasonably good balance. Makes easy work of carrots and celery, and tomatoes no problem. Meats do just fine. Construct is what I expect from a Chromium Carbide Stainless Steel Knife. Low maintenance, and easy to clean up. No oiling since it is not high carbon steel. It is an average in the kitchen use knife for most of us. If you are a Cordon Bleu, you already know what this throw away is. If you get a year of long hard use out of it, throw a party. Short of abusing this knife, it should do about that amount. But everyone's cooking chores and food stuffs to be cut can vary. Go through bone allot? Don't expect this edge to last. This is an under 50.00 USD knife remember? So the main thing I use it for is my power diet I am under taking. Wanting to drastically get more fruit and vegetable diet in gear this knife, my food processor and other ancillary items are set to get my life turned around along with great exercise. Down 17 pounds in under 2 months! This knife opens the door to more delightful cutlery I want to use in my lifestyle change. This throw away will be part of it. I want a fine Damascus steel knife sure. I love the heat and hammer folded and forged durability and esthetics. I am paying attention to Rockwell hardness and composition sure, but not stressing on it allot. Allot of people want a lifer knife for nothing. So unrealistic. Unless you are prepared to sharpen and maintain say a High Carbon Steel knife while that has an incredible edge, you will need to sharpen it more often. Oil it too! Also remember when you sharpen you remove material of the blade which is a normal act of sharpening. High Chromium Carbide Stainless steel is old reliable. No oil needed and will hold its edge longer, usually. But harder to sharpen typically than High Carbon Steel knives. This starter knife here will open doors for many needing a cheap knife for getting started in cooking on a budget and move onto a better knife when they are ready. Or like me have a few cadre of knives for the applications in the kitchen I may have. This knife is invaluable for one you really don't care about stressing in the kitchen because it is cheap. Break the edge, so what? Get another one, they are cheap. Firstly though ask yourself how you damaged that knife using it improperly? Was it defective? In any case ponder for a bit and move on. So my rating of 5 is for what it is. Cheap throw away and project knife. Easy to care for, and easy to use, good balance and a reasonable edge. A lifer knife? A 1 star. You will find this edge harder to get back but it is possible, but ask yourself if it is worth the time and money on stones and so on, or just get another one. A lifestyle is about choices, and this knife fits many needs. Be honest with what you are going to do, and what your expectations are. One knife does not do all! Also, remember Amazon sells a whole many more knives if this isn't the one. Do your research beyond here at Amazon. Learn how knives are made. Fascinating actually, and do research beyond the marketing BS! Use always a sharp and maintained knife, and happy cooking!

I bought this based on the recommendation by ATK as the #1 top 8" chef knife choice under $100. I cook & prep alot so my chef knife is 1 of my most important kitchen tools. I am satisfied, it is sharp and light so less hand fatigue for me. High quality, Swiss made.

Amazingly sharp and high quality definitely worth every cent.

I had been a pretty serious home cook for a few years before I decided to finally get myself a decent knife to work with. I enjoyed eating good food but the process felt arduous most of the time. While chopping/cutting my hand usually wound up getting tired and I would frequently get blisters from the amount of grip and pressure I needed to apply to the blade. With the Fibrox Pro the difference was night and day. I was looking for recipes that required more ingredients to be chopped. Working with the right tool makes the job so much more enjoyable. Things I like about this knife; It is a thinner blade, which makes cutting, handling, and sharpening easier. This also means it won't hold an edge as long but as someone who uses this knife heavily 3-5 times a week I can go about a month before I feel like sharpening it back to point where I can shave slices off a tomato with one hand. And although the handle may look like a rough plastic with bad ergonomics in the pictures in hand it is very comfortable. The blade's sharpness allows for a lighter grip and causes less hand strain even when butchering whole poultry or cutting through tough vegetables like acorn squash. And one of the best features of this knife is the price. I've seen it go between $35-$48 dollars. I wound up buying four more of them for friends and family last Christmas. All of them love their knives as much as I do. My only true complaint is all the scuffing on the side of the blade from my sharpening. That could be an issue with the steel or an issue with how I'm sharpening it, either way it is only cosmetic. Some people like to see their blades well worn. If I ever feel like replacing it though it's going to very cheap to do so. If you are a home chef or know one this is probably the single nicest kitchen upgrade any budding cook can receive. I also suggest completing the set with one of the many medium to large ~$20 bamboo cutting boards you can find on here and also a 1000/6000 grit combo Japanese whetstone to be able to do your own sharpening. Catch a couple of Burrfection's Youtube videos and you'll know how to keep one of your most important kitchen tools working like it is brand new.

Wonderful. Sharp, thin but not too thin. Goes in the dishwasher (though I love it so much I find myself handwashing. Forty seven bucks worth of life living better.

I did some research on what would be the best knife to buy for this price range, and the Victorinox ones always came up top of the list. Purchased this knife and have been having a blast with it with making food. The handle is super comfortable to hold and is sturdier than it looks, the blade is insanely sharp and I'm pretty confident that it'll sharpen well, and doing cuts that require you to rock the knife back and forth on a chopping board are a breeze due to the angled blade. No knuckle-banging-on-the-counter with this knife. It also says that it's dishwasher safe, but I'd rather not take the chance with it. A brilliant addition to my kitchen; if you're the fence about upgrading, take the leap!

Parfait pour qui veut disposer d'un véritable couteau de chef tranchant, confortable, de bonne dimension et abordable. Un très bon couteau

This is the best knife to buy at a budget price. Seen lot of videos and reviews, decided to buy a Mercer then I bought a sabatier, but after buying this victorinox, I just regretted buying the previous two. Sharp, balanced, good handle and maintain edge.

Siempre he utilizado cuchillos “económicos”, tanto de acero inoxidable como de cerámica, y el problema acababa siendo siempre el mismo: con el tiempo perdían el filo y terminaba sustituyéndolos. En cuanto a la durabilidad de este cuchillo, prefiero ser justo y valorarla más adelante con el uso continuado. Dicho esto, la capacidad de corte de este Victorinox Fibrox es sencillamente espectacular. Desde el primer uso se nota que estamos ante un cuchillo de nivel profesional. Corta con una facilidad tal que incluso al principio impone respeto: hay que estar realmente atento al usarlo de lo bien que desliza sobre los alimentos. El equilibrio, el agarre y la sensación de control son excelentes, lo que transmite mucha seguridad pese a su enorme filo. Es el tipo de cuchillo que marca un antes y un después en la cocina, incluso para quienes no somos chefs profesionales. Si con el paso del tiempo mantiene este rendimiento —algo que todo apunta a que será así—, puedo decir sin ninguna duda que es un producto que vale cada euro de lo que cuesta. Totalmente recomendable.

Very nice and lives up to the description. Great grip and very sturdy with ability for very thin slicing. Very poor packing though - such a long knife with such a sharp edge packet in blister sheet !!!!!!😳 No protective sheath or case. Extremely careless.