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  • Victorinox 40570 Cutlery 6-Inch Chef's Knife, Black Fibrox Handle
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Victorinox 40570 Cutlery 6-Inch Chef's Knife, Black Fibrox Handle

Price: $24.00 & FREE Shipping on orders over $35. Details
Only 13 left in stock.
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  • Versatile 6-inch chef's knife sized for comfort; designed for chopping, mincing, and dicing
  • High carbon stainless-steel blade provides maximum sharpness and edge retention
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Textured, slip resistant, and ergonomically designed Fibrox handle for balance and comfort; NSF approved
  • Hand washing recommended; lifetime warranty; made in Switzerland
  • Dishwasher safe
  • Durable addition to any knife set
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19 new from $18.00 2 used from $21.28

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Victorinox 40570 Cutlery 6-Inch Chef's Knife, Black Fibrox Handle + Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20
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This item: Victorinox 40570 Cutlery 6-Inch Chef's Knife, Black Fibrox Handle
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Product Details

  • Product Dimensions: 15 x 3.8 x 1.1 inches ; 4.8 ounces
  • Shipping Weight: 4.8 ounces (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0000CFDD5
  • Item model number: 47570
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (194 customer reviews)
  • Amazon Best Sellers Rank: #3,405 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Victorinox Swiss Army Cutlery

Who is 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 Reviews

It's very sharp and nicely balanced.
M. D. Minuth
I also have the 8-inch version of the Victorinox chef's knife, but it is like a real chef's knife.
The handle grip is comfortable and stable in your hand even if your hands are wet.

Most Helpful Customer Reviews

70 of 70 people found the following review helpful By Becky L on March 23, 2008
Verified Purchase
This is a wonderful knife. I don't think I've used a really good knife since I was growing up. My dad was a master cook and always had good knives that he kept razor sharp, but I've never owned a good set of knives. I wanted to buy some good quality kitchen knives but didn't want to spend hundreds of dollars, so I started reading reviews here and other places online. The Forschner knives had great reviews and I liked the idea of the Fibrox handle, which is slightly textured. I feel like I made a great choice. The knife is sharp, lightweight, and has good balance. The Fibrox handle is perfect for me; easy to grip and non-slip. I have arthritis and some weakness in my hands so knives with wooden or hard handles hurt my hands. This knife is a joy to use; it makes slicing and chopping for meals fun and easy and I find myself cooking more because of it. I intend to buy more of this line of knives. Highly recommended.
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21 of 21 people found the following review helpful By bloomindepp on January 18, 2011
Verified Purchase
Quite disappointed when I ran out of things to chop! Quite disappointed when I looked back on more than 12 years spent buying every cheap to semi-"good quality" knife on the market. I just didn't want to spend all that money on a Wusthof even though I KNOW it would be worth it. Then one day perusing the America's Test Kitchen website I came across raving reviews for the Victorinox 8 inch Chef's knife. I pondered the purchase for weeks, not so sure if I wanted to plop down money on something that would cost more to return than to purchase. Then, after fighting with both my Kitchenaid and Cuisinart Chef's knives to cut one measly tomato I had had it! I came straight to Amazon with the resolve to purchase a Wusthof. Well, once again the cheapskate in me set in. I went to the kitchen and measured the knives I found myself reaching for over and over. My cheap no name brand 6 inch santoku. At once I looked for a worthy replacement...yet I still couldn't bring myself to spring for a Wusthof. Then, I stumbled across this beauty. The size I wanted and the price I wanted. Ok, the loss in funds is worth a shot. Boy am I glad I finally buckled under the pressure! This is BY FAR the BEST knife I have ever worked with! I've worked in a professional kitchen before mind you, I've come in contact with some high-quality kitchen tools in my lifetime. Granted I am a petite girl, 5'1 with small hands, yes most prefer heavier knifes but alas, not I. I'm all for building an entire knife set with these babies! BUY THESE KNIVES!!!!!
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35 of 38 people found the following review helpful By Redcatcher on October 4, 2008
I purchased this knife and an 8-inch chef's knife (Forschner) at the same time, thinking that the 8-incher would be my primary knife. Everyone in the family uses this 6" knife all the time. It fits the hand so well and chops veggies superbly. A great bargain too.
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31 of 34 people found the following review helpful By D. Ciskey on March 12, 2008
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I bought this knife primarily for cutting up chickens, which it handles with ease. It outshines my cheapo chef's knife from college so much that I've been using it for all of my slicing and dicing until I can get the 8-inch version. The six-inch blade is a bit small for some tasks, so it's better as a compliment to a larger knife rather than a replacement. It's a great knife to have around when a chef's knife is too big for the job. You really have to work to get the knife to slip out of your hand; the Fibrox is an amazing material. Also note that the blade is angled somewhat from the handle, which keeps your fingers from hitting the cutting board when you're slicing.
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14 of 14 people found the following review helpful By Zaine Ridling on April 15, 2009
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This Victorinox 6-Inch Chef's knife is a great value because it is extremely sharp, holds an edge, and lasts forever. It saves money with more expensive meats because it allows you to leave the meat as intact as possible by quickly and cleanly removing only silverskin, fat, and gristle. No, it is not as good as the Wusthof 6-inch Classic Chef's knife, but the Wusthof is for cooks who are in the kitchen every single day, and the Wustof Classic series enjoys one great advantage over its other kitchen competitors -- balance.

Still, I strongly recommend this Victorinox 6-inch knife because it is well made and tough. For the price, it can't be beat!
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11 of 11 people found the following review helpful By Bob on May 2, 2008
Verified Purchase
Bought this knife after buying and using the 8 inch, top rated chefs knife. I was hoping for an equally good, useful but smaller knife -- and got it!

At first the knife seemed to be really light, and it is, much lighter than the 8 inch. But there are no compromises on strength or quality. The handle is the same material (Fibrox) as the 8 inch and really easy to hold onto if your hand gets wet or greasy.

The blade is/stays sharp like it's bigger brother. I found it easier to cut a bagel with this knife than with the bread knife I usually use. Last night I sliced up a large roast Boston Butt and the 6 incher did the job as well as the larger knife, especially with near the bone cuts, where the smaller blade was easier to use.

All in all, another great knife from Forschner!
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23 of 28 people found the following review helpful By P. H. Ernst on October 24, 2010
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By my way of thinking, a 'Chefs' knife has a number of functions, that include chopping - using the area nearest to the heel of the blade to cut through thicker, denser foods such as raw carrots. The maximum height of this blade is barely 1.5 inches at the heel, which means that there is not enough clearance between the cutting surface and your knuckles to perform the chopping procedure easily or effectively, if at all.

And, the blade is so thin, and therefore flexible, that it makes chopping and similar procedures very awkward and inaccurate.

While good for slicing, skinning and some deboning, due to its flexibility, I don't consider this to be good for most of the heavier operations normally associated with a traditional chef's knife.
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