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  • Victorinox 47521 10-Inch Chef's Knife, Black Fibrox Handle
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Victorinox 47521 10-Inch Chef's Knife, Black Fibrox Handle

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List Price: $51.80
Price: $41.39 & FREE Shipping
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In stock.
Usually ships within 2 to 3 days.
Ships from and sold by Red's Kitchen.
Stainless Steel
  • Rock for a precise cut
  • Stain-resistant blade
  • Comfortable shape
  • Durable addition to any set
  • Stamped construction
  • A powerful tool for slicing, cutting, chopping, mincing, and dicing; light weight and long blade make it great for cooks with larger hands and frequent big chopping jobs
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
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$41.39 & FREE Shipping In stock. Usually ships within 2 to 3 days. Ships from and sold by Red's Kitchen.

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Victorinox 47521 10-Inch Chef's Knife, Black Fibrox Handle + Victorinox Cutlery BladeSafe for 8-Inch to 10-Inch Knife Blades + Victorinox Fibrox 8-Inch Chef's Knife
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Customer Rating 4.7 out of 5 stars   (317) 4.7 out of 5 stars   (1,362) 4.8 out of 5 stars   (314) 5.0 out of 5 stars   (1)
Price $41.39$39.95$39.10$276.33
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Material Stainless Steel man-made-material Stainless Steel Steel
Weight 1 pounds 0.5 pounds 0.55 pounds Information not provided
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Size 10" 8 Inch SINGLE CHEF 9-1/2-Inch
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Product Details

Material Type: Stainless Steel
  • Product Dimensions: 19.2 x 5.5 x 1.2 inches ; 1 pounds
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0000CF8YO
  • Item model number: 47521
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (317 customer reviews)
  • Amazon Best Sellers Rank: #4,562 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Material Type: Stainless Steel

Victorinox Swiss Army Cutlery

Who is Victorinox?
Victorinox
About Victorinox Cutlery

Although Victorinox is known the world over as the creator of the Original Swiss Army Knife, the company started out in 1884 as a cutlery workshop. By the time company creator Karl Elsener delivered his first pocket knife to the Swiss Army, his cutlery business was already booming. Over the next century, Victorinox cutlery became a top-rated choice among professionals worldwide, with over 300 blades to offer.

Victorinox knives have regularly appeared as highly ranked and recommended kitchen tools in Cook's Illustrated, Men's Health, The Cincinnati Enquirer, New York Magazine, and Natural Health, just to name a few. In 2009, the company announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in New York City. In addition, building on the success of its cutlery business, Victorinox has brought all the same quality and expertise to a wider range of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing.

Who is R.H. Forschner?

Victorinox had been a staple in European commercial cutlery for over 50 years when approached by New York's R.H. Forschner, known since 1855 as a builder of scales for butchers, to be their sole cutlery supplier. The two companies joined forces in 1937, and R.H. Forschner subsequently became North America's dominant professional brand, as ubiquitous in the bustling meatpacking plants of the Midwest as it is in the gleaming, four-star restaurant kitchens of Midtown Manhattan.

As a division of Victorinox/Swiss Army Brands, R.H. Forschner marketed cutlery under the brand name "RH Forschner by Victorinox" and distributed to the commercial, food service, and retail trade classes. That brand has been considered a top choice of professionals worldwide with over 300 styles of blades bearing the R.H. Forschner name. However, in 2009, in conjunction with Victorinox's 125th anniversary, the company, Victorinox Swiss Army, Inc., has decided to remove the "RH Forschner" name from all blades. Blades thenceforth only include the "Victorinox" name.

What is a stamped blade?

A stamped knife can usually be identified by the absence of a bolster. Stamped blades are cut into their shapes from cold-rolled pieces of steel and then ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals prefer the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, enjoy a lighter knife since it's less fatiguing and easier to manipulate at speed.

Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade, but not the weight or feel. Victorinox manufactures a complete range of stamped blades with unique, patented Fibrox handles and they are considered among the greatest values in the knife industry.

What knives do I need to own?

Knife choice or selection is determined by many factors--size, function, style, and preference. The most important factor is function. Different knives have different uses. It is important to use the proper knife for a specific task, since proper knife selection and the use of a proper-sized, sharp knife make for safe cutting. General kitchen tasks and the knife to use for them are as follows:

  • Paring: The most common to own and use, a paring knife is generally for small cutting jobs and peeling of vegetables or fruit. The blade size is usually from three to four inches. Choose the shape and size to fit your hand. Since this is one of the more versatile knives, owning more than one is recommended.
  • Chef's: The most important tool and essential to every cook, a chef's knife is most often used in a rocking method to mince, dice, and chop vegetables and herbs. This one is known as the chef's best friend.
  • Slicer: Most commonly used to slice meats, poultry, and seafood, the slicer is an important companion to any host or hostess.
  • Boning: As its name suggests, a boning knife is used to trim or remove meat and fish from the bone.
  • Bread: Designed with a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or any item with a crust and a soft interior.
  • Fillet: Most often used by pros and seasoned home chefs, the fillet knife is used to fillet meat and fish.
  • Cleaver: An important addition to any collection, a cleaver is often used to cut or chop through bones.
  • Santoku: This knife combines the features of a cleaver with a chef's knife. The curved blade helps the rocking motion used for chopping, and the wide blade works well for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine for making thin cuts.
  • Utility: An all-purpose knife often referred to as a sandwich knife, the utility knife peels and slices fruits and vegetables, and even carves small meats.
  • Shaping: With its curved blade, a shaping knife is great for small precision cuts where control is essential, such as peeling, trimming, or garnishing.
What are the different knife edges and what do they do?
  • Straight: The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It is designed to cut without tearing or shredding.
  • Serrated: An edge designed with small, jagged teeth along the edge.
  • Scalloped: A blade with waves along the edge generally used to cut breads with a hard crust and soft interior, as well as tougher-skinned fruits and vegetables.
  • Granton: This edge has hollowed-out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, allowing for thin, even cuts without tearing. Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel.
How should I care for my cutlery?

After use, knives should not be allowed to soak in water. The best practice is to hand wash and dry them immediately. This is especially true if they have been used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require very little maintenance and it is worth the effort to protect your investment.

Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher's agitation may cause damage. Additionally, harsh detergents can be harmful and cause pitting and spotting on the blades. The handles may also discolor and develop a white film with constant use of the dishwasher. Plus, intense heat associated with dishwashers is not good for the temper of the blade.

How do I keep my knives sharp?

All quality knives require proper maintenance to keep them in perfect cutting shape. The best of edges will quickly dull if it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a proper cutting board is safer for the user. Frequent use of a Victorinox sharpening steel will keep blades in tip top working condition. All straight-edge knives need steeling to keep their edges.

How to "Steel" a Knife
How to Steel A Knife
Steeling a Knife
  1. Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.
  2. Hold the knife in your right hand and place on top part of steel as shown.
  3. Raise back of blade one-eighth inch.
  4. Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
  5. Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.
  6. Repeat five or six times.
How should I store my knives?

Safety is the biggest concern of storage, both to the user and to protect the knife's edge. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors.



Customer Questions & Answers

Customer Reviews

This knife is very sharp, easy to handle, and feels good in the hand.
Swing Dancer
After years of raising a family, and cooking (another love of mine) not once did I have a knife like this one.
Vivaldi
The Fibrox handle provides for a good grip, even when your hands are wet or greasy.
Sushi Fan 99

Most Helpful Customer Reviews

137 of 143 people found the following review helpful By nom de plume on November 29, 2005
Material Type: Stainless Steel Verified Purchase
I recently made a career change into the culinary world, and this knife remains my favorite after 6 months of heavy use and abuse. Whether I'm slicing a cake, carving a turkey, or chopping mushrooms, this is the knife I reach for first. (It's also the knife the other cooks want to borrow most often.)

Most importantly, the knife is extremely sharp - I remember opening the package and finding a knife that was literally razor-sharp. I sharpen it at least once a day, and it seems to re-sharpen more quickly and stay sharp longer than my other knives.

Secondly, the handle it terrific. It is ergonomically shaped and is made of a hardened rubber material, so it is much easier to grip than knives with handles of metal, wood, phenolic compound, etc... (you'll really appreciate the handle when dealing with slippery items such as raw chicken or fish).

Finally, the blade itself is nice and wide, so you can use it as a scoop to shuttle ingredients to and from your cutting board.

The one possible drawback is the weight of the knife - it doesn't have the heft of other knives I've used. However, some people may actually appreciate the lighter weight.

Can you find a better knife out there? Yes, but you'll have to pay upwards of $100 (and sometime MUCH more) for it. In my book, the price/performance ratio of this knife warrant 5 stars.
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25 of 27 people found the following review helpful By Dick S. on October 29, 2006
Material Type: Stainless Steel
I've had this knife for several years now and it's one of my 2 favorites. I,in fact, have 2 of them, one in the house and one in our RV.This knIfe has an excellent blade that sharpens well (I use an Edgepro sharpener) and maintains that edge over time. I have a set of Cutco and some Chicago Cutlery knives and none of them compare with the Forschner. I have several different Forschner knives and all of them are excellent. You'd have to spend considerably more to find a comparable knife. My other favorite, by the way, is a handmade chef's knife crafted by a fellow in Oregon from old sawmill saw blades. A wonderful, hefty knife. Try a Forschner, you won't be sorry.
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87 of 104 people found the following review helpful By Michael on August 20, 2009
Material Type: Stainless Steel
I will start off by saying this is a good knife. For less than 70 dollars, you cant get much better. It has a comfortable handle and probably the sharpest blade(for a german profile and steel knife) out of the box; however, it has a few drawbacks. Even with proper care and maintenance( hand washing, proper storage, steeling) it will dull with moderate use in less than a few months. If you have proper sharpening equipment and do it correctly, this isn't much of a problem, as it is easy to sharpen. Some people claim that this is the absolute best knife out there, even compared to the lighter, better balanced, sharper, and longer lasting edgewise Japanese knives.(I'm not just talking about globals and shuns) If you are willing to spend more you can get many better knives from makers such as torijo, misono, massamoto, and mac. If you are looking for a great bargain, good solid knife for home use, this is pretty darn good, but not the best.
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52 of 61 people found the following review helpful By Renee Gleason on January 14, 2006
Material Type: Stainless Steel
I received this knife as a Christmas present and so far, I am pleased. What struck me first about this knife is how wonderfully sharp it is. I also own a Wusthoff Santoku (which I love, too) and this knife was just as sharp right out of the box as the Wusthoff was. It is rather comfortable in the hand and the shape of the blade allows for very smooth rocking and chopping action, which is wonderful when you are chopping vegetables. It is also wonderful for carving meats, with its long sharp blade. The grip is slightly larger than I would like, making it a bit more cumbersome to hold than my Wusthoff, but that is not a big issue for me considering the price point of this knife. If price were not an issue and I had to choose between a Wusthoff and a Forschner Fibrox, then I would probably choose a Wusthoff. But being that a Wusthoff of this size would be at least $50 more, then price does come to play. If money is no object, then choose the wonderful German steel of a Wusthoff or look into the Japanese steel of a Shun. But if you are like most of us and have to consider price, then I do believe you will be happy with a Forschner Fibrox Chef's Knife.
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15 of 15 people found the following review helpful By Stuart I. Yaniger on July 3, 2008
Material Type: Stainless Steel Verified Purchase
It doesn't have the heft or the feeling of luxury that I get from something like Henkels, but it has a nice, rigid blade, decent balance, comfortable grip, and it cuts nicely. Very easy to keep sharp with a steel. In other words, it is functionally absolutely correct, if not luxurious.

For 1/3 the price, I'll skip luxurious. This is my traveling knife for cooking while visiting friends with less-well-equipped kitchens or doing demos (in my home kitchen, I have a mix of Henkels, Wuesthoff, and some Chinese cleavers), and I'll certainly add a few others to my kit.

Highly recommended for the price.
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16 of 17 people found the following review helpful By R. Wood on December 22, 2007
Material Type: Stainless Steel
This Knife is a classic used in a great many restaurant and institutional kitchens by pro's-like me who may have it in hand 4+ hours a day 5 days a week. As sharp as it is out of the box...if you are good with a stone it can get sharper.

Try this. Rest the knife on the counter edge up. Drop a ripe black olive onto the edge from about 12". If a knife is REALLY sharp....the olive is impaled on the blade half sliced by just it's own weight. A knife CAN be sharp enough to shave..and yet you try the olive test-and the olive bounces off. My Forschner passed the test...or I re-steeled it. Most knives I have encountered could NEVER pass the olive test. I'd like to someday work on a Global,see what it can achieve. A co-worker's Global (way more $) was the only knife I ever got to use that felt about as sharp. Generally a forged blade-while strong-is a bit thick to get the acute angled edge.

In commercial kitchens I often have the use of a Norton triple stone,and with those you can lay down a really low angled edge then do a working bevel on the fine India stone,steel it and it's job ready.

If you cut/chop/slice in volume...you want a knife that is quick and comfortable,not heavy or sluggish or too tiny. You also want a knife you don't need to pamper and one you don't need to guard like it cost 2 days wages. This is it.
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