Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's

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

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.

My requirements for a knife were simple...it needed to be able to cut things. Until recently, my view on knives were that you can pay around $100 for a decent knife that will cut better or just saw through the item with what you have. There wasn't enough of a jump in quality for the price to me...so I did a lot of sawing. Well, that has all changed now after finding this brand that has actually proved to exceed the quality of those low end Henckels or other knives I've tried in the $100 range (or even my friend Joe's Japanese folded steal one that that is priced in the $400 range). It may not be a knife capable of cutting down a tree with a single swoop, but it will very likely impress you...or at least make you begrudge the several multiples more you spent on your only very slightly better knife. I started with the 8" chef knife, and based on the quality have since purchased 3 other products from this line (7" Santoku, 5" Chef, and a 3 piece set). All of the knives arrived "scary" sharp and have maintained a solid cutting edge after a few months of use. I use a sharping steel after every few uses, and try to get them cleaned and dried quickly after each use (although I often fail in that task, sometimes leaving them overnight before getting to the cleanup). The fibrox handle is quite functional, but some could find it possibly too light for the larger blades and maybe a bit cheap if used to or expecting a rosewood handle type of feel. I do not have any complaints, the weight and feel work for me (especially at the under $30 price point). I most often reach for the 7" Santoku, and then the 5" chef if the Santoku is dirty or in use. I usually reserve the 8" Chef for bigger jobs now, since I find it is often more knife than I need for our daily cooking (butternut squash, cabbage, and trimming chicken breasts would be the only tasks I'd prefer it to a smaller blade so far). It is versatile enough to chop just about anything, but I'd likely start with something smaller than this if it was my first knife (I'd hesitate to say the Santoku if it is your only knife purchase just because the shape is only really better suited for quick chopping vegetables...maybe a 7.5" or 6" Chef although I have not yet used either blade yet). Based on the 6 knives I have tried from Victorinox with the fibrox handles, I'd easily recommend them to anyone...the question is which one will suit your needs best. You'll be hard pressed to be disappointed at this value. Update after 6 months: All the knifes are still functioning perfect WITH the use of a sharpening steel after every few uses (I notice a big difference without it). I would still highly recommend any of the Victorinox line, but would add that a sharpening steel is a must to keep them in tip top shape.

Good quality comfortable grib cheap price making it a great value highly recommend getting one.