Victorinox Fibrox Pro 7-Inch Santoku Knife with Granton Blade and Black Handle

I have owned good german Wusthof knives ~ an eight inch chef's knfe and a 3 1/2 inch paring knife. They were of substantial heft, served me well and I enjoyed them, though they were not particularly ever super sharp, especially the paring knife. None the less, I enjoyed them. They were stolen when I left them on the patio after preparing some food for the grill. I replaced the Wusthof knives with some Japanese knives that were highly rated by a respected serious culinary magazine. The Japanes knives were sharper than the Wusthofs and were of acceptable to very good quality but were fragile. They were costly too, but less so than the Wusthofs. I have also used other German and French knives of equal repute as the Wusthof line. Why this background? Just to indicate I have used high quality knives, cook often, and have the experience with decent knives to compare to the Forschner knife in question. This Forschner 7-inch Granton Edge Santoku is superior to all my previous knives and 80% less costly than the Wustoff eight inch chef knife I previously owned. It is EXTREMELY SHARP and cuts thin slices of tomato perfectly with no effort whatever. I find it a has more a sense of weight than the Forschner six inch chefs knife in the same line. By the way, that is a great little knife too. But this knife has a satisfying bit more heft for heavier jobs, yet is still light and easy to use. It has a great shape for me, and is angled just right to my cutting block. I love the feel of the fibrox handles they use in this line and this one fits my hand perfectly. I have a moderately sized hand. In my opinion, you cannot find a knife that touches this one for the price. I doubt you will find a better one at five times the price. I would be quite surprised if you found a sharper one. If you want to treat yourself to an excellent, user friendly knife at a very reasonable price, you cannot go wrong with this knife. You will be very pleased you decided to select it. It is a gem. It is simply an excellent kitchen tool you will find excuses too use.

I bought this knife after giving up on my previous set which did not seem to hold an edge, despite consistent use with a honing steel. While I cook 99% of the meals for myself and family (2 kids under 10), I did not want to drop down lot of money for Wusthof, Henckels, or other premium brands that want hundreds of dollars for sometimes a single knife. After seeing the reviews here and Cook's Illustrated/America's Test Kitchen endorsement in light of wanting good value, this seemed like a sure bet. It certainly has not let me down. Right out of the packaging, this thing is WAY sharp. While my other knives were not nearly as sharp, the edge on these is outstanding and glides through what ever I cut (cubing raw steak, tomatoes, cucumbers (I felt such little resistance that if I had not been watching would have thought I did not cut anything), sweet potatoes, etc). Not that I was haphazard with my previous knives, but I am much more careful when operating this knife. Part of this is due to comfort or 'feel' of the knife of which I am getting used to, the other part is realizing I have a large razor that can maim and take off an unsuspecting digit. I did cut myself once while mincing garlic, the first time I can recall being cut while preparing food. As for the knife, it is fairly lightweight, both blade and handle. If you were to compare it to a comparable knife from another set, you will notice it does not have the 'heft' of other knives. This to me is not an issue. Other cooks and chefs may prefer a heavier knife, but for me, the sharpness of the blade translates into the knife edge working, rather than the cook having to 'push it through.' Think of another knife as having more of a wedge shape versus a uniform blade width (excluding the actual cutting edge). As noted the blade is also a bit thinner than other conventional knives. It still is rather rigid, meaning it offers no noticeable flex or bend when working the knife. I attribute this to increased cutting performance in part to the thinness of the blade where it does not encounter additional resist during a cut. The granton edge is one feature that I am not sure of. Food does still stick to the knife, perhaps not as much if it did not have this feature, but potatoes, cucumbers, carrots, etc. still adhere. The Fibrox handle is a plastic handle, but is textured in a way that does not slip despite how slippery your hand is. A nice feature and it feels good, but light in my hand. Some may say this feels cheap, but this is a device for cutting food, not impressing your neighbors or company. If that is what is important to you and plastic does not give you the 'look' you are going for, perhaps you should look elsewhere. I would put this knife up against the $100 knife you buy 'for the looks' in a performance test.

This is an excellent choice for a kitchen knife. We have a drawer full of knives we rarely use and then we have this one that lives on the counter cutting board (always with edge facing away). Turns out that we (and I expect most folks) don't want or need a collection of knives, we just want to cut things as we prepare food. This blade style and size works great for a wide variety of kitchen cutting chores and it's very rare we pull out another knife, like maybe the slicer on Thanksgiving, this gets used for everything else. The handle is excellent because it provides such a confident grip, even with wet or greasy hands. This is its top safety feature in my opinion. A rosewood handle or fancy showroom handle just can't perform like this one can. The shape, texture, and material all work together to make it really comfortable and make your grip confident. I don't think I've ever lost grip of this knife, which of course would be dangerous, especially with the dogs lurking below the counter looking for something to drop. The blade material is excellent, holds an edge well, I hone it with a Mac-brand smooth black borosilicate honing rod and that keeps it cutting nicely between sharpenings which it probably only gets once a year or so. It cleans up well, the Granton "scallops" probably do something but I can't clearly tell, maybe make slices of potato or something resist sticking to the blade, but it's not night-and-day or anything against a smooth blade. Anyway, a very satisfactory knife and if it ever wears out (doubt it) we'll get another just like it. Definitely an excellent choice for the permanent resident of your counter cutting board.

Es un chilló que supera las expectativas, es de muy buena calidad, muy ligero y tiene un filo increíble.

Great product, came with the Fibrox Pro Handle. It's extremely sharp, very light and agile. Perfect for fine-dicing veg. Bought it for a 9 course menu testing coming up. Pretty happy with it.

un muy buen cuchillo, facilita la vida en la cocina, corta sin problemas

I have been a long lover of Victorinox's fibrox knives for butchery so I finally caved and bought this for everyday cooking. I absolutely love it!!! I'd been using an 8" Cold Steel chef's knife previously, and this is so much more comfortable and light for normal everyday food prep. The blade is sharp out of the box and maintains an edge nicely with basic steeling. I'll still use a heftier chef's knife for heavy chopping, but this is my go to for most veggies and slicing meats. The handle is very very comfortable as well - Fibrox is my favourite for non-slip & easy clean and the size fits my hand nicely (may be too small if you have huge hands). Absolutely love this knife!