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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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- 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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Style Name: FIBROX SINGLE | Package Type: Frustration-Free Packaging
Top Customer Reviews
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.
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.Read more ›
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.
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.
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"
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.
Most Recent Customer Reviews
This knife is great for chopping up vegetables and fruit. Sharp, lightweight and has a great handle that is ergonomic and easy to grip. Very satisfied.Published 5 days ago by Laughter
Much better than the crummy Shun Sora line and a heck of a lot cheaper. The Santoku is a go to knife as it lifts up a lot of food on the blade in one fell swoop. Read morePublished 8 days ago by apobib
This is my absolutely favorite knife I've ever owned or used. I've had it almost five years and use it almost everyday. Read morePublished 10 days ago by RLM
I bought this for my second home. My other one is a professional quality from HEnkels. This is just as excellent and half the money.Published 19 days ago by Rachel Rose
Bam!!! This is the knife to beat! I first bought the Victorinox 8 inch chef knife before I got this one and I am sorry I did-I use this one 90% of the time. Read morePublished 20 days ago by Vicster PT
I recently added this knife to my knife block and am really enjoying the feel of it, both the non-slip handle shape and the sharp blade. Read morePublished 23 days ago by Brooklyn Browser