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Victorinox Cutlery 10-Inch Chef's Knife, White Fibrox Handle

4.7 out of 5 stars 22 customer reviews

List Price: $56.00
Price: $42.47 & FREE Shipping. Details
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10 Inch
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  • Professional quality 10-inch multipurpose chef's knife for chopping, mincing, slicing, and dicing
  • High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Patented Fibrox handles are slip resistant and ergonomically designed for comfort; NSF-approved white handle offers a sanitary view great for use in hospitals, school kitchens, and more
  • Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
6 new from $37.00
$42.47 & FREE Shipping. Details Only 11 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.

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This item: Victorinox Cutlery 10-Inch Chef's Knife, White Fibrox Handle
Customer Rating 4 out of 5 stars (22) 5 out of 5 stars (3926) 4 out of 5 stars (494) 4 out of 5 stars (690)
Price $42.47 $33.99 $38.50 $29.95
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Sold By Amazon.com Chefpro.. Amazon.com Amazon.com
Material Stainless Steel man-made-material Stainless Steel Stainless Steel
Item Weight 0.75 pounds 0.5 pounds 1 pounds 0.6 pounds
Color White Black Black Black
Size 10 Inch 8 Inch 10" SINGLE CHEF
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Product Description

Size: 10 Inch

From the inventors of the famous Swiss Army knife comes a line of fine cutlery designed for accomplished and aspiring chefs at work or in the home. Each blade in the Stamped collection is expertly made in Switzerland from high-carbon stainless steel and undergoes a special tempering process for an edge that can be resharpened again and again. The result is a knife that can keep its original sharpness throughout the entire life of the blade. Each blade is conical ground throughout its length and depth, and laser tested to ensure optimum cutting power and durability. Ergonomically designed to minimize wrist tension, the unique, patented Fibrox handles are slip resistant when wet. Plus, all Stamped cutlery with Fibrox handles is approved by the National Sanitary Foundation (NSF). Although cutlery steel is naturally sanitary, materials and construction details of these handles minimize crevices that may otherwise offer hospitality to bacteria. The Victorinox Stamped collection is an extensive range with open-stock pieces as well as handy and versatile sets.

Often referred to as a chef's best friend, the 10-inch multipurpose chef's knife is designed for chopping, mincing, slicing, and dicing. Sized for comfort, it's also available in 6- and 8-inch versions as well. Made from the same material as the ergonomic black Fibrox, Victorinox's white Handles offer a sanitary view that is necessary for hospital and school kitchens, large food services institutions, and governmental contracts. All Stamped cutlery should be washed by hand for best care, and Victorinox covers each piece with a lifetime warranty against manufacturer 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.

Product Details

Size: 10 Inch
  • Product Dimensions: 17 x 3.8 x 1.5 inches ; 12 ounces
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • Item model number: 5200725P
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #245,039 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

Customer Reviews

Top Customer Reviews

Size: 12-Inch
In commercial kitchens this knife is invaluable. They use it for chopping vegetables, trimming fat from a large roast, and cutting pizzas and wheels of cheese. After I left the culinary world, I missed it and bought one. Now, with just a family and friends to cook for, I use it to cut squash and melons and large vegetables including onions--a hold over from my restaurant days. Despite it's size, the knife feels controlled and sharp; with a little practice, you'll feel comfortable mincing a single garlic clove. There's nothing to fear so long as your knife skills are developed.

Also, you'll find the blade length helpful in other applications. I use it to cut dough, awkward shaped breads and large roasts. Keep it sharp and it'll be a great bread knife. If you don't have a big cutting board and use it, this isn't the knife for you. Since you went looking for a knife this big, you'll probably use it more than you think you will. I do.

One point of advice: If you're going to use this knife to scoop minced food off the cutting board into a pan, don't clear the knife with you finger. Either use the pan to scrape the knife, or use a dough scraper. The blade is so long and tapers so gradually, your finger is over the blade and moving toward the edge before you know it. If you're not used to a knife this big, pay close attention to your cutlery habits. On the second week of my restaurant job, I sliced my thumb badly. I learned quickly to be careful and follow the rules after that. It's important to have good knife skills around this knife, if you're sloppy, you'll cut yourself. Otherwise, you'll love it.
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Size: 12-Inch
I find this knife to be comfortable and it has held up quite well, but the geometry seems all wrong for a chef's knife. It is more suitable as a slicer for roasts than it is for rock chopping vegetables. It's like the blade should be taller and have more belly, but instead the knife is either on its tip or heel most of the time. If it works for you, then that is great, but I felt the need to chime in with another perspective.
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By Tbird on February 1, 2010
Size: 8 Inch Verified Purchase
A gift for my mother (age ~72) She seemed thrilled with the knife. The chefs blade design is one she had never had. Cooking is one of the few pleasures she can still enjoy and this knife adds to the enjoyment. Large white handle (good for arthritic hands) fulcrum design for easy "roll chop" action. Good thick blade does not "wobble" or flex when cutting tough foods like squash.
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Size: 8 Inch Verified Purchase
Bought this because Wife didn't like using my 35 yr old 9.5" Sabatier (Chef Au Ritz) chef's knife. She found it to be too large, too heavy, and too difficult to control. After seeing this repeatedly win top honors from Cook's Illustrated and Cook's Country, and particularly since it cost less than $30, I decided to get it on a gamble and hope that she'd find it more useful than the other.

It's a couple months later and she LOVES it.... and so do I. In fact, my old Sabatier has now been retired (in a scabbard, of course) and this one now resides in it's former slot in our knife block. It arrived quickly, well padded, and crazy-sharp, and while I do have to toch it up on a steel a bit more often than the old knife, it's a trade off I'm more than willing to make for this lighter, easlily controllable workhorse. And if it doesn't hold up as long, I can still buy 4 or 5 of these for what my old knife cost over 20 years ago. I can easily live with that to have a knife that I now reach for instinctively instead of occasionally.

UPDATE: We now have used this knife for over 3 mos., and Wife & I are in agreement. It's become our go-to blade for most cutting jobs. As mentioned earlier, it arrived new with an insanely sharp edge. I did find that, following a moderate amt of general use, it now needs a quick touch up on a steel before each use - admittedly more attention than the Sabatier that it's replaced required, but a trade-off I can live with at this price point.

I'll soon be getting out my Chef's Choice sharpener for the semiannual (pre-holiday) sharpening festival of all our knives, so I'll know more then (hope to restore that now diminished "crazy sharp" edge we so fell in love with originally).
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By mikelome on February 22, 2012
Size: 12-Inch Verified Purchase
If you work in kitchens this knife is a safe bet. People don't like big knives but having this one is very useful. It can be used as a slicer, great for watermelons wheels of cheese etc. This knife stays sharp, just needs to be honed.
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Size: 12-Inch
I am not a trained chef, but I do know that I love this knife in the kitchen, and to be honest it is my go-to knife for anything except fine work which it is much to long for... this thing is practically a mini-sword- I am not actually sure how one could work with a knife any longer than this, unless they were hand butchering ribs off of a tyrannosaurus rex. It keeps a sharp edge and is thick and strong enough to take on big jobs, or just slice long eggplants or watermelons all day.

One issue to watch out for, however, is that the angle of the wonderful Fibrox handle makes it such that at least one widely available commercial knife-guard ( Mercer Innovations 12 by 2-Inch Knife Guard ) will not fit it correctly; if you have the knife guard against the base of the handle, it will leave an extra centimeter of point sticking out the end; so, you may want to look for a longer knife guard to protect your knife.
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Victorinox Cutlery 10-Inch Chef's Knife, White Fibrox Handle
This item: Victorinox Cutlery 10-Inch Chef's Knife, White Fibrox Handle
Price: $42.47
Ships from and sold by Amazon.com

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