A great choice for culinary professionals as well as discerning home cooks, this limited edition 8-inch chef's knife celebrates Victorinox's 125th anniversary with special Jubilee Etching on the blade. The indispensable workhorse of any cutlery collection, a chef’s knife performs a wide variety of cutting tasks, from fine chopping to dicing and slicing. Made in Solingen, Germany, the high-carbon stainless steel blade is made from a hot-drop forging process where the metal grain pattern is realigned and is transformed to a stronger material. Forged blades are typically thicker and heavier than stamped blades, and it has a steel bolster at the beginning of the handle and a tang that runs through the handle's center. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade.
Approved by the National Sanitation Foundation (NSF), the synthetic fibrox handle is ergonomically designed to minimize wrist tension, and it features a finger guard for a better grip. Hand washing is recommended, as the heat and the agitation of a dishwasher is not good for the edge of the blades and detergents can cause spots. The handle will also discolor with constant use of the dishwasher. This knife is backed by a limited lifetime warranty against manufacturers defects.
From the Manufacturer
Who is Victorinox? 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 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.
When a sharpening steel no longer does the job, it’s time to take the knife to a qualified knife sharpener who will place a new edge on it. This, along with use of the sharpening steel, will give you many years of sharp, safe blades.
Please note that electric knife sharpeners can be harmful. They have to be used carefully as they remove too much metal, can harm the temper of the blade, and most important can change the factory-applied edge angle.
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.
I bought this knife instead of the other Victorinox 8" chef's knife (Victorinox 8-Inch Chef's Knife, Black Fibrox Handle) because this one is advertised in the Amazon product description as being a forged knife, and it's not (Same with the 7" granton-edge santoku advertised as 125th anniversary- buy the regular one!). The linked knife is the exact same (except for the special-edition "jubilee etching" on this one) knife, but cheaper right now. Go by the description of the other knife and buy whichever one is cheaper. It is an awesome knife though! The weight is great and it feels very balanced, the blade is very straight and high-quality. Super sharp right out of the packaging. Some people complain about that the fibrox handles look or feel cheap, of course they're not the most expensive looking but they don't look cheap to me. I have seen and felt much lower quality handles as well as more expensive, high quality handles and I have no problem with fibrox, I like it a lot actually. This knife is 2" wide at the base so make sure you have a long slot for it in your knife block. So the only reason I gave this knife 4 instead of 5 stars is for the misleading product description, which thinking back is probably my fault for not realizing right away that Victorinox wouldn't put the fibrox handle on a forged knife, but oh well, I guess I'm out 5 bucks but this knife is worth it.
I bought three Victorinox knives based on a recommendation from "Cooks Illustrated" magazine. I am so pleased! I got the 3" and 4" utility knives plus the chefs knife. All three are the best of their kind I have ever used, and I have always considered myself a bit of a knife snob. The polypropylene handles are very comfortable and non-slip, and the blades are just right. They are really sharp and they stay sharp. The chefs knife is perfectly balanced and such a pleasure to use. And the best part of all, they are so affordable. You deserve these knives!
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I already own the victorinox chefs set which came with the 10 in version of this knife. The 10 inch is a great knife, but a bit unwieldy for most of my home purposes. So back on amazon to buy the 8 in version. I bought this anniversary edition solely because the price was $5 less than their regular version. I am so glad I bought it! It works much better for me, is very sharp right out of the box and I like the anniversary logo laser printed on the blade. If you are on the fence about trying the victorinox line of knives, dont hesitate! I also own the Victorinix Santoku knife and it is my favorite. The blade is thinner than the chefs knife, which gives me more control with thin slices, weighs less and the handle is smaller. But every kitchen needs a chefs knife for the bigger jobs. My kitchen knives recommendations for the home cook Victorinox 3-Piece Fibrox Chef's Knife Set Victorinox 7-Inch Granton Edge Santoku Knife, Black Fibrox Handle Victorinox 8-Inch Chef's Knife, Black Fibrox Handle
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I got my first Victorinox Swiss Army knife nearly 20 years ago and still use it almost every day today. It's never gone dull, rusted or been broken. I've only lost the tweezers once after someone borrowed it. My expectations are pretty high for Victorinox and Wenger products.
This kitchen knife is a stamped steel and not the forged steel version but it is a great work horse of a chef's knife. Light enough so it doesn't tire you out and sharp enough for everything. The 125th Anniversary 8" Chef's Knife is a good size and the blade is superb. The blade has the polished finish like the famous pocket knives. The handle is what they call Fibrox, it's a fine sand paper feeling with a hard handle. It's a smaller handle but allows good control because it's isn't bulky. The blade is sharp, very sharp and cuts great. It is not serrated and makes no difference, I don't expect this blade should ever be dull and can easily be resharpened.
I was planning on buying a Victorinox or Wuthoff forged knife set but after using the stamped Fibrox knives I will probably mix and match my kitchen knives set with various forged and stamped knives now and save some money. I'll be sticking with Wuthoff, Victorinox, Shun and Hattori
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I'll fess up and admit that I originally (a couple of years ago) bought this knife because it was the 125th Ann Ltd Ed. Buit it has performed so well that I have since bought four more of the regular edition both for my use and for gifts. Everyone who has used it thinks it is great. It holds an edge and the balance and edge design are all you could ask. Having used it for about two years, I was delighted to see that Cook's Illustrated echoed my opinion and rated it highly. There is the odd moment when I want the greater heft of my 8" Henkel chef's knife, but the Victorinox has become my daily go-to chef's knife.
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I've been using this knife for about 3 years and am just now getting around to reviewing it. There are many good reasons why this knife continues to be the winner of Cook's Illustrated's chef's knife quality comparisons. A knife's comfort and utility are, of course, subjective. This one is subjectively the best chef-style knife I've used in more than 40 year of cooking. It sharpens easily with a few swipes on the sharpener, it's a comfortable weight, nicely balanced, and the Fibrox handle is easy to keep clean and sanitary. Couldn't be happier with its performance.
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