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  • Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20
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Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20

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List Price: $48.50
Price: $39.95
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Standard Packaging
  • 8-inch multipurpose chef's knife designed for chopping, mincing, slicing, and dicing
  • High-carbon stainless steel blade provides maximum sharpness and edge retention
  • Blade is conical ground lengthwise and crosswise for minimal resistance while cutting; laser tested to ensure optimum cutting power
  • Patented 2-inch Fibrox handle is textured, slip resistant, and ergonomically designed
  • Hand washing recommended; lifetime warranty; expertly made in Switzerland
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Frequently Bought Together

Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20 + Victorinox 47302 Cutlery BladeSafe for 6-Inch to 8-Inch Knife Blades + AccuSharp 001 Knife Sharpener
Price for all three: $44.38

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This item: Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20
Customer Rating (2350) (78) (61) (194)
Price $ 29.95 $ 49.95 $ 36.99 $ 24.00
Shipping $ 4.99 FREE Shipping FREE Shipping FREE Shipping
Sold By Cutlery and More Amazon.com Cutlery and More thehomebutcher
Material man-made-material Stainless Steel Stainless Steel Stainless Steel
Item Weight 0.5 pounds Information not Provided 0 pounds 0.3 pounds
Color Black Brown Black Black
Size 8 Inch 8 Inch 8 Inch 6 Inch
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Product Details

Product Packaging: Standard Packaging
  • Product Dimensions: 18.9 x 2.6 x 2 inches ; 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: B000638D32
  • Item model number: 47520
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (2,350 customer reviews)
  • Amazon Best Sellers Rank: #93 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Product Packaging: Standard Packaging

The R H Forschner by Victorinox Chef's Knife features an 8-inch blade that is 2-inches wide at the handle. High carbon, stainless steel blade is hand finished at Victorinox in Switzerland by skilled craftsmen. 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. Swiss item #5.2063.20 printed on the Blade.

Important Information

Safety Warning
sharp sticker

Customer Reviews

I love to cook, so i use a chefs knife everyday.
Amazon Customer
So nice to have a light, very sharp knife that is very well balanced and fits the hand so well.
Bsquare
The knife feels comfortable in my hand - the handle doesn't slip, and it is nice and light.
monkuboy

Most Helpful Customer Reviews

614 of 633 people found the following review helpful By SV Rob on March 15, 2006
Product Packaging: Standard Packaging
The Forschner 40520 was rated as "best overall" in Cooks magazine in Fall 2004. Pretty good report card from "the" chefs magazine. It took top honors over several high end ($80 -$100+) Wusthofs and Henckel models. While they didn't claim that the Forschner was better at any one specific task or that the craftsmanship can stand up to the others (its blade is cut from a blank ribbon of steel, instead of a hand-forged one piece) they did say that its lighter weight was preferred by some of their testers and that it handled the basics just as well as more expensive models. I just took delivery of mine last week and I am putting it to the test. I can say that it arrives razor sharp...nice... and that it's fairly well balanced. The handle is made of a grippy composite that allows you to securely hold firm if wet or in akward positions. The handle is a little longer than others I've owned, maybe too long for small hands, but it is contoured so you can move up towards the blade for better control. The blade does have a nice rocked contour, which makes chopping & dicing easier. I've grown to prefer ligher weight blades and you don't sacrifice much when it's this sharp. Overall I would say that for the price, this is a great chef knife..time will tell if any problems develop. Definitely doesn't have the same craftsmenship or allure of one of the high end Germans, but if your looking for a highly functional, lightweight, standard chef, it's hard to go wrong here.
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823 of 876 people found the following review helpful By maiden voyager on November 27, 2008
Product Packaging: Standard Packaging
I liked the knife at first but after only a few months of light use, about 1/4" of the tip seems to have broken off. This doesn't surprise me, as the blade is thin compared to the better knives.

Update on this review: I was beyond the Amazon 30-day return period, but Victorinox was more than happy to replace it, emphasizing that all their products have a lifetime guarantee.
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267 of 289 people found the following review helpful By T. Denman on August 18, 2005
Product Packaging: Standard Packaging
This knife is such a value. I have always had a hard time accepting the high-prices on Wuesthoff or Henckel knives because I never felt the VALUE was worth it. Boy am I glad I held out for the Victorinox knife! This knife, also known as Forschner, is consistently sharp. Just a few swipes of the sharpening steel and its good as new again. I use this knife and a 6" every day. The handles are comfortable and do not get slippery when wet. They are practically the only knives I use. I wash and wipe dry after each use (NEVER put in the dishwasher). I think you'll be as pleased as I if you try this knife.
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179 of 193 people found the following review helpful By mining engineer on March 26, 2007
Product Packaging: Standard Packaging
The knife length is determined by the size of the cutting board, and it is rare to see anything larger than 18 X 24 inch boards in a home kitchen, which is perfect for an 8 inch knife.

In commercial kitchens, we tend to use 24 X 36 inch laminated maple cutting boards 2 inches thick, and these work well with a 10 inch knife.

A professional entre-metier can chop about a ton of vegetables per hour with a 10 inch knife, but home cooks are more likely looking at a about a pound per minute, thus the 8 inch knife.

I have tried almost every knife ever invented for over 30 years now, and I have never found anything even close to Victorinox for balance, edge, and value, even in knives that cost 10 times as much, that are often good only for squashing tomatoes.

Plus, knives are always kept razor sharp (always buy a coarse/fine carborundum oil stone and sharpening steel), and attempting to wield a 10 inch or larger knife can be extremely dangerous for those that have not been professionally trained (they are also dangerous to those that have been professionally trained, and I have a few scars to prove that). Best Regards.
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111 of 118 people found the following review helpful By D. Walker on October 4, 2005
Product Packaging: Standard Packaging
This is the chef's knife I've been looking for. The blade is the right balance between stiff and flexible. The perfectly curved shape automatically starts that rocking motion that makes chopping a breeze. I've been skeptical about ever developing the ability to chop like the chefs on cooking shows. No longer. And to think -- it was my bad knives to blame all this time! I'm buying several of these to give as Christmas gifts this year.
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72 of 76 people found the following review helpful By John Brook Monroe on December 9, 2007
Product Packaging: Standard Packaging
I'm not a professional chef, but I know my way around a kitchen. One thing I never stint on is knives. Cheap knives are a waste of time--good knives are a joy forever. By "cheap" I mean badly crafted knives, not inexpensive knives, because it's always possible to find a moderately-priced knives that outperforms knives double or triple the price.

This is one of those knives.

I haven't been able to determine whether this knife is forged or stamped. The price makes me think it must be stamped, but the Victorinox site implies it's forged. No matter--either way, this is a fantastic knife.

It weighs a bit less than my Calphalon 8" chef's knife, and while I don't think the Calphalon is too heavy--many people do--I find that the Fibrox knife just feels better over the long haul--easier to manuever and control. It doesn't have a traditional bolster (another reason I wonder if it was stamped) but I find that it makes little or no difference--it's so well-balanced that gripping the front of the handle is perfectly adequate for control. (And you know what? The fibrox handle is very, very comfortable.)

Sharp? Yes, very. The reviewer who found hers to be dull must have had a knife that was damaged in some way, or somehow got past quality control, because out of the box this knife was exceeded in sharpness only by my Shun santoku.

Over the last two days, I've used this knife to trim and cube chuck steak and Boston butt, chop kale, slice chorizo, and dice roasted red peppers. I used it to carve our turkey at Thanksgiving, and it's equally at home doing a chiffonade of basil or dicing carrots. At this price, I'm likely to buy duplicates to keep both at my parent's and in-law's houses for when I cook there, because it's rapidly becoming the knife I can't work without in the kitchen.

Yes, I paid more for that santoku, but I think I like this knife better.
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