Victorinox Fibrox Pro 8 Inch Chef’s Knife, Dishwasher Safe, Black

Excellent knife. Looks clean and sharp in person. It comes razor-sharp right out of the box and cuts through everything effortlessly without fatiguing your hand. The Fibrox handle is comfortable and offers a solid non-slip grip even when wet. Great balance, excellent steel quality, and completely worth it.

Great chef's knife. Nice and sharp! Feels comfortable and the grip is stable, even when my hands are damp. Cuts smoothly and effortlessly. A major upgrade from my previous chef's knife and at a reasonable price for the quality.

I'm not sure what knife the one star reviewers are talking about, but it sure wasn't the one I received. This thing is so sharp it cuts through a tomato like it wasn't even there. I mean, hardly and pressure on the knife at all - it was like cutting through air. Cucumbers are the same and even carrots take very little pressure on the knife. Good grip on the handle and well balanced. Very impressive for a knife at this price point.

Absolute workhorse of a knife. Takes a beating and doesn't care. Sharp. Versitile. Machine washable. Rather inert to abuse. Ergonomic. One of my favorite knives and I don't have to worry about damaging it because the price is reasonable.

Very nice knife although I expected for the price for it to come with some sort of protective sleeve to keep the blade from dulling, but besides that its very nice

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!

This was recommended by America's Test Kitchen, and it was worth the hype. It is sharp. Feels good in my hand. The handle feels natural. Cuts very well. I'd buy it again.

I really like this knife, the size is just right for a larger cutting board, the knife being made of stainless steel makes it really easy to clean, if you know to use a pinch grip and a correct way to protect your fingers by using your knuckles to guide the blade to have maximum control it is very safe, compared to a dull knife, it also comes very sharp out of the box, and it looks very high quality for the price, I also love the handles material being anti slip for one’s hands are soapy or greasy and really wants a good grip.

Coltello molto bello. La lama è spessa e robusta ma molto affilata. Il manico è ergonomico e si impugna bene, non scivola. Ha un filo eccezionale. Bisogna stare molto attenti a non tagliarsi.

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!

Been using this knife for years and it's still very sharp (with proper honing and sharpening of course).Just don't use it to open coconuts or similar...

Victorieux est une marque reconnue pour la qualité de ses produits et ce couteau ne fait pas exception. À réception du couteau sont tranchants et excellents et perdurent dans le temps. Attention néanmoins à ne pas le mettre au lave-vaisselle si vous voulez maintenir une bonne qualité de coupe dans le temps.Je suis pleinement satisfait, et je vais prochainement faire l'acquisition d'autres couteaux de la même marque!

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.