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Victorinox Cutlery 8-Inch Wavy Edge Bread Knife, Black Fibrox Handle


Price: $39.95 & FREE Shipping. Details
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  • Serrated edge
  • Slip-resistant handle
  • Quick and effortless cutting
  • Dishwasher safe
  • Durable addition to any knife set
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
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Frequently Bought Together

Victorinox Cutlery 8-Inch Wavy Edge Bread Knife, Black Fibrox Handle + Victorinox Swiss Army 3-1/4-Inch Fibrox Straight Edge Paring Knife, Black + Victorinox Swiss Army 8-Inch Fibrox Straight Edge Chef's Knife
Price for all three: $87.70

Buy the selected items together


Product Details

  • Product Dimensions: 19.2 x 5.5 x 1.2 inches ; 4.8 ounces
  • 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: B000RLJTLS
  • Item model number: 47549
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (86 customer reviews)
  • Amazon Best Sellers Rank: #7,709 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

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

4.8 out of 5 stars
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See all 86 customer reviews
This knife works well on bread, "soft-skinned" vegetables, and other food.
Stephanie
This is the only bread knife I've used that can slice fresh bread-machine loaves cleanly, without smashing the loaf.
Redox
It's very sharp, well built, has a non-slip handle, and feels good in my hand.
Garvin

Most Helpful Customer Reviews

31 of 32 people found the following review helpful By Paul T. Coynes on March 27, 2008
Verified Purchase
I bought this strictly because I was so pleased with the Forschner 8-inch chef's knife I bought a few months ago and was not disappointed. Chopped rock hard bulk chocolate like it was butter, made short work of crusty-outside soft-inside baguettes, and effortlessly sliced tomato wafer thin.
These Forschner knives are the best quality for value PRODUCTS, not just knives, I've ever encountered. Buy some!
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18 of 18 people found the following review helpful By Dana on April 20, 2008
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THIS IS A FANTASTIC BREAD KNIFE. SLICES RIGHT THROUGH CRUSTY BREADS WITH- OUT TEARING THEM APART. ALSO IS GREAT WITH TOMATOES.
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18 of 19 people found the following review helpful By Gluten-Free Foodie on January 17, 2010
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I've owned one of these knives for 8+ years and love it so much that I recently purchased another as a gift for my college-age nephew. The serrations on this knife are concave, and as a result, the blade immediately "bites" into whatever you are cutting. (Convex-edged knives have a tendency to slip until they've penetrated the crust or outer surface of the food.) After more than eight years of frequent use, the blade is still in excellent condition. It is every bit as good as a knife costing three or four times the price.

One more note: I have Victorinox knives with both rosewood and Fibrox handles. Although the rosewood handles feel great in the hand and look beautiful, the Fibrox handles do give you a better grip. That's not as critical an issue with a knife used mainly to slice bread, but if you're looking to buy a chef's knife for cutting hard foods like winter squash, I would go with the Fibrox.
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12 of 13 people found the following review helpful By Amazon Customer on February 26, 2009
Verified Purchase
I bought this knife based on reviews. I would have gone with the 10 inch but it was not available through Amazon and I think having to pay the additional S&H ridiculous. That and reviewers had spoken of it being such a big knife! The 8 inch size is great and it cuts bread very well, but I did expect it to be a bit sharper. It is sharp enough, however, for me to wish it was sold with a blade guard!
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8 of 8 people found the following review helpful By Ashley Croft on December 14, 2010
I received this knife as a wedding present about 6 months ago, and so far I've been thrilled with it. My husband and I eat a LOT of crusty, artisan-style breads, and my old bread knife just couldn't handle them. This knife is long enough to get through all of the loaves I buy, and gets right through the crust without mangling the loaf. I'd give it 10 stars if I could!
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8 of 8 people found the following review helpful By J. Negron on October 4, 2009
Verified Purchase
We bought this based on a recommendation (of the longer 10" version) from America's Test Kitchen. We bake our own bread (dough produced from a Panasonic SD-YD205 breadmaker) and this knife cuts through the loaves almost like they were butter! After a little initial resistance requiring a sawing motion to get through the top crust, I can "slice" the bread by merely applying some downward force, with hardly any sawing motion required.

This is only the second bread knife we've owned; it replaced a Farberware (I think - the name has rubbed off by now) we bought for $10 at a Lechter's store about 11 years ago. The difference is amazing. With the Farberware (even when it was new) slicing a loaf required a considerable sawing motion and downward pressure. This Victorinox is just so much easier, even when the bread is fresh out of the oven and the crust is very hard and crispy.

The blade is thinner and lighter than the Farberware as well. The thinness makes it a little easier to use with the Cherry Bread Slicer as the blade fits more easily into the knife slot.

I've previously read that a bread knife should be heavy to help in cutting even slices, but even without the bread slicer, I can cut relatively straight slices. In fact, if I'd had this knife before I bought the slicer, I might not have purchased the bread slicer.
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11 of 12 people found the following review helpful By Ginny Lavender on June 9, 2008
Forschner knives are SO good for the money, and this one is my favorite. If you ever slice French bread, artisan bread, anything that needs a sharp serrated blade with the ability to make perfect slices, this is it. You will never squash a loaf of bread again.
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9 of 10 people found the following review helpful By Ms. Sassypup on January 21, 2009
Had I known it was possible to fall in love with a set of knives, I would have given up my eharmony membership long ago. (Just kidding) I have a set of Calphalon Contemporary knives and thought they were great. After reading an online review at a reputable cooking site however, I bought this set for a friend. (Price to quality ratio was well-reviewed) OMG, everything you cut is like butta (except for butter itself which is like watta) Whether you buy the set or just the pieces you need, I cannot recommend these knives enough. With this bread knife I was able to cut a crusty baguette into almost cracker thin slices.

Oh, and though I love them to much to do so, I believe they are dishwasher safe.
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