Victorinox D828 Santoku Knife, Scalloped Edge,Black,6 ¾(L)"

Arrived sharp enough to clean shave with. Excellent for fine, neat cuts. Best knife I've ever had and will be my go-to for pretty much anything

Very good knife.I looked and read the reviews for few weeks here on amazon. The conclusion was that this is a high quality knife perfect for everyday use at home in a reasonable price. It is. I had it now for few weeks and it transformed my enjoyment of cutting. The handle is made out of plastic, first felt cheap but proved to be super comfortable and ergonomic. The blade is sharp and thin so food does not stick to it. I have big hands and it is comfortable and my mrs. got small hands and it is very good for her as well. The purchase was fast and easy, wrapped carefully and safely and I can recommend it fully.

Really fantastic knife for everything I’ve used it for, so very sharp, such a shame the handle is so cheap and nasty.Any one who needs to chop food that has problems with their hands, will find this easy to use because it’s so very light so it takes the strain out of chopping hard veg

All in all not a bad knife, I have about 6 Victorinox knives now, as generally they represent excellent value for money. Especially the 8-inch chef's knife which to this day I prefer over any global or shun blade. A Perfect utilitarian knife with just the right amount of weight.I'd always fancied a santoku having used a few in various kitchens.The knife arrived within 24 hours, as with my previous knives from Victorinox it was sharp, which is why I believe so many people are so taken with these knives. They actually come with a shaving sharp edge from the factory, unlike the wide majority of knives. They also come with a 15-degree edge profile which assists slicing, instead of the 20-degree edge you find on many of the traditional knives. So for those having spent years using blunt, cheap knives from a block set these Victorinox probably appear somewhat of a revelation.I'm a knife nut so I further refined the edge on a 12000 grit Waterstone, followed by stroping on a leather board impregnated with polishing compound.The knife can shave the hair off my arm from the factory, following the further sharpening it's scary, scary, sharp, waving it through arm air with just the weight of the blade causes the hair to pop off on contact! This steel takes a very good edge and due to the Rockwell hardness keeps it just as long as much higher end knives.Santoku translates to three virtues or three uses, e.g. slicing, dicing and mincing in this case.Due to the thinness of the blade it slices very well indeed, easily able to slice translucent mm thick slices of various vegetables with ease, it also excels at dicing (peeled easily sliced food matter only, due to its lightness it struggles with thicker root vegetables when used in a proper santoku chopping motion).Unfortunately, the scallops or grantons on the blade do very little to stop food sticking to the blade and seem to be more of a gimmick than of any practical use, they may reduce friction, but I didn't feel any reduction in comparison to the chef's knife.Also if you intend to keep this knife for a long time and will be sharpening it, the grantons will render the knife useless when the a few mm of metal below them are eventually taken off through sharpening (you'll have a wavy edge). So if I was purchasing again I'd buy one without the scallops.Unlike using a traditional german chefs knife, you have to use a downward chopping style when cutting, less of a rocking motion, which brings me to my main gripe with this knife.It's very, very light and due to the small size and low weight of the handle is not particularly well balanced. It needs to be heavier and the handle larger for it to excel here. The weight of the knife itself should be enough for this downward cut, but even with it's wicked sharpness you have to apply a fair amount of downward pressure when slicing tougher veg. Which is why it loses a star for me.I'm sure it's of little relevance if you only have a couple of onions a few bits of veg to prep, but after prepping 50lb bag of carrots, potatoes etc you'd probably agree with me.Big plus points, it's £20, it's extremely sharp out the box and it's nimble and fun to use.But if I was only going to go for one knife from the Victorinox and was interested in developing proper knife skills, I'd go for the 8 inch chef's knife over this, a parer and their serrated 20cm bread knife is all you'll need for the 90 percent of home cooking.

This was a brilliant purchase, it is cheap reliable and cuts better than any other knife I have tried. This was a present for my wife (I know how romantic!) and has quickly become one of the best things we have ever purchased. It cuts through even the most difficult of vegetables with ease. I assumed that the scallops on the side would make it impossible for a cucumber (for example) to stick to the knife. This is not so, however it does seem to reduce the suction, and therefore does aid cutting. We have had it almost a year now and have only really needed to sharpen it once...its like a warhorse...except its a knife...you get the idea. It chops finely and has a slim blade.

I have been highly delighted by this knife, it's just what I wanted, a high quality knife from a reputable manufacturer at a reasonable price. I have used this knife every day for the last six weeks and it is just as it was when it was delivered. I expect it will outlast me

Easy to use , amazing results

Love this! Makes cutting vegetables easy and therapeutic - like I am a seasoned chef!

He cortando verduras, carne y quesos con gran facilidad. Mango de buen tamaño, tal vez le gregaria un poco más de peso para un mejor control pero fuera de eso, todo OK.

Heute gut verpackt bei uns angekommen. Das Messer hat den Zwiebelwürfeltest erfolgreich bestanden. Haben heute nur vegetarisch gekocht, aber denke dass es dem Fleischtest auch bestehen würde. Werden uns in zukunft weitere Victorinox Messern für unsere Küchenausstattung zu legen!

Un très bon rapport qualité prix, lame très affuté.Les alvéoles sont présent pour évité que la rondelle de courgette ne colle au couteau pendant la découpe, mais ça colle toujours un peu.Sinon rien à signaler, à ce prix la on ne trouve pas mieux !

This knife cuts like butter, but mind your fingers because it cuts so quickly that you barely feel it before it's too late. Be sure to get a proper sharpener as it has a different angle than standard knives (more steep)z

I decided to give (Victorinox) Forschner Knives for my mother after seeing how much America's Test Kitchen seemed to love them. I personally have a set of Shun Elites, and a few other Japanese "semi-custom" kitchen knives and I have to say (admit) that I will probably buy a set of Forschner's to use myself in the near future. These have 85% - 90% the cutting and edge retention as my knives that cost 5 to 6 times as much, and are actually as comfortable (if not more comfortable) to hold and are anti-slip to boot! Remarkable! There is no question that I would recommend these to anyone, beginner, professional and anywhere in between. Forget MAC, Global, Shun, Henckels, and all the other brands regularly pushed at consumers...you'll get far more "blade" for a fraction of the cost with these.Chef's Knife, Santoku if you do a lot of Asian style cooking, Bread Knife, Slicer (rounded end), and a paring knife are all you need to get going. That'll cover 99.999% of your kitchen needs.