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  • Victorinox Swiss Army 7-Inch Fibrox Granton Edge Santoku Knife Item #s 47529,41529, 45529 and 6.78523.17
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Victorinox Swiss Army 7-Inch Fibrox Granton Edge Santoku Knife Item #s 47529,41529, 45529 and 6.78523.17

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Price: $38.99 & FREE Shipping. Details
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FIBROX SINGLE
Frustration-Free Packaging
  • The Japanese Santoku knife means "three uses" and is excellent at slicing, dicing, and mincing
  • Combines features of a cleaver with a chef's knife and the granton edge flutes make paper thin slices while preventing food from sticking to blade
  • High-carbon stainless-steel blade provides maximum sharpness and edge retention, stamped from cold-rolled steel and ice tempered
  • Blade conical ground for minimal resistance while cutting, laser tested to ensure optimum cutting power, bolsterless to allow use of entire blade
  • Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort, NSF approved
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Frequently Bought Together

Victorinox Swiss Army 7-Inch Fibrox Granton Edge Santoku Knife Item #s 47529,41529, 45529 and 6.78523.17 + Victorinox 47302 Cutlery BladeSafe for 6-Inch to 8-Inch Knife Blades + Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20
Price for all three: $79.90

These items are shipped from and sold by different sellers.

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Product Details

Style Name: FIBROX SINGLE | Product Packaging: Frustration-Free Packaging
  • Product Dimensions: 15 x 3.8 x 1.5 inches ; 4 ounces
  • Shipping Weight: 8.8 ounces (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B008M5U1WM
  • Item model number: 41529
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (523 customer reviews)
  • Amazon Best Sellers Rank: #4,112 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Style Name: FIBROX SINGLE | Product Packaging: Frustration-Free Packaging

The Victorinox Swiss Army Santoku Knife features high carbon, stainless steel blade, 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. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.

Customer Reviews

This knife is so sharp.
Cooking mama
I gifted it to my son last Christmas and am now giving one to my other son this year.
K. E. Willard
This is one of the best knives out there in the market.
Tes

Most Helpful Customer Reviews

404 of 410 people found the following review helpful By Chef Bill on November 25, 2007
Style Name: FIBROX SINGLEProduct Packaging: Standard Packaging
Forschner is by far the best knife for the money. They always arrive razor sharp, and have the ability to hold an edge far longer than much more expensive knives. I purchased one for all of my line cooks as they are very durable and can be used to perform almost any task in a professional kitchen.

The "sports mom" comment that it "felt cheap" was probably due to its light weight and composite plastic handle. To an untrained eye, it could be confused for a "cheap" knife, but after de-boning a chicken, slicing through a butternut squash, it still glides through tomatoes like butter and can perform the most surgical of cuts. The composite plastic handle has an amazing grip even when your hands are covered in duck fat, it won't slip.

I own knives that can run up into the $1200 range, but still prefer this little powerhouse for everyday use. If you only own one sharp knife in your entire kitchen, this should be the one. I also have the 10 inch forschner chefs knife, but prefer the graton edge on this one, especially while slicing potatoes.
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89 of 90 people found the following review helpful By Miyagi Senpai on December 22, 2007
Style Name: FIBROX SINGLEProduct Packaging: Standard Packaging Verified Purchase
The Victorinox Fibrox line of knives are all composed of the same high grade metal and well built handles. Cooks Illustrated did indeed rate these knives. However, this santoku was not one of them I believe. The article I read was of the chef's knife.

I have tried many different santoku knives but this one feels the most at home. For me the handle is a little small but it's light. Deceptively light. You wouldn't believe how easily it can go through anything you put it against.

The Granton edge does indeed help with food coming off of the knife. Unless you are chopping something that REALLY sticks to the knife, like I do many times.

Even though I prefer the chef's knife version of this line, the santoku is probably the best one I've ever used. You won't be sorry that you bought this blade. And if you are... it only cost you around $30. Sure, it's no Ken Onion, but then again, it's not over $180 either. For the price, you just can't beat it.
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149 of 156 people found the following review helpful By Mark #1 HALL OF FAMETOP 500 REVIEWERVINE VOICE on October 15, 2008
Style Name: FIBROX SINGLEProduct Packaging: Standard Packaging
The R H. Forschner by Victorinox 7-Inch Granton Edge Santoku Knife gets almost as much use in my kitchen as the R.H. Forschner by Victorinox 8-Inch Chef's Knife. They both have the black Fibrox handle, which is very comfortable in the hand. They also each have a nice balance to the blade for extended use. The Santoku knife is a little shorter, making it slightly more agile for deboning or butchering. But the slightly greater heft of the chef's knife make it a tad better on larger jobs.

The ridges on the side of the Santoku knife relieve pressure when slicing and dicing. The edge seems to be less aggressive than the chef's knife, but the difference is rather subtle. Both are excellent, but the chef's knife just seems to holds its edge for a slightly longer time. Either of these could be your primary knife, and both are a worthy addition to your kitchen. These two particular models are my personal favorites and make up half of the four knives I use most when preparing meals.

Other than those two knives, I mainly only use a filet knife and a paring knife when cooking. The R H. Forschner by Victorinox 3-1/4-Inch Paring Knife is very highly rated, though I use a different older knife that I had before purchasing these other knives.

For those who prepare a smaller amount of fish than I do, the filet knife's role can really be filled by the Santoku knife.
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36 of 38 people found the following review helpful By Joel on September 8, 2008
Style Name: FIBROX SINGLEProduct Packaging: Standard Packaging Verified Purchase
By far the best Santoku knife that you can buy for the money. I purchased this for $20 +ship and would spend $30 +ship if I had to. Don't waste your money or overpriced Henckels or Wusthof, you will get what you need right here with the R.H. Forschner.

PROS:
1. Ergonomic and slip resistant handle. No concern at all of it slipping out of your hand.
2. Razor-sharp edge. Watch out, the blade on this knife is unbelievably sharp. Slicing through raw potatoes for steak fries was like cutting through butter.
3. Easy to clean. No cracks or crevices for food to build up.
4. Lightweight and well-balanced. This is not a heavy knife. When in use it feel like an extension of your arm. Not a dumbbell. I see the lightness as a positive.

CONS:
n/a

If you do not already have, I recommend purchasing a Blade Saver (holster) for this knife. (1) Because you don't want to dent or damage the blade wherever you place it and (2) So that you don't cut yourself when locating it in your drawer. This is what I recommend: "The Ultimate Edge BS4 4-Piece Knife Blade Saver Set"

UPDATE 06DEC2008:
I have been using this knife quite often chopping vegetables and slicing meat. It has worked flawlessly, however, I recommend that you invest in a good sharpening knife as the knife seems to dull quite fast. I believe this is in part due to the fact that santoku knife blades are more narrowly cut. While it allows for a razor sharp edge, the edge dulls much faster. May I suggest the Wusthof Asian Edge Sharpener as this specifically sharpens santoku blades Wüsthof Asian Edge Sharpener, Red.
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