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Can someone please tell me why the model #'s are different? Cooks illustrated highly recommended model # 47520, but this knife has a different model# Aug 6, 2013
Yes, I'd be happy to answer your question. I work for Victorinox Swiss Army. The second digit in an item # refers to the type of packaging on the knife. So the base number for the 8" Chef's Knife USED to be 40520. This has changed recently to reflect the Swiss Item #5.2063.20 printed on the blade. This item number is usually on each knife regardless of the packaging. If there is a 7 as the second digit in the item number which is what we sell on amazon, then that means it comes in retail packaging also known as a clam shell pack. If there is a 5 in the second digit, the knife will arrive in an easy to open brown corrugated box also known as "frustration free packaging". Cook's Illustrated purchased the clam shell packaged version of the knife, but it is the same as the 45520. I hope that helps. Let me know if you have any additional questions. Thanks for being our customer!
what is difference between fibrox and classic? Dec 17, 2013
I think both Classic and "Fibrox" (40520) handles are made of the slightly "rough" Fibrox material. The handle shape is different; the Classic turns down at the end. The "Fibrox" has a straighter handle with a pinky hook at the end.
I noticed the picture does not have nodules in the side of the knife that stop whatever you are cutting from sticking. Does the picture just not include these nodules or are there none? How does the knife do without them if this is so ? Does it stick bad? Dec 9, 2013
There are no nodules on my knife. I was a chef for many years and had many knives, none that had nodules. This has never been an issue to me. This knife isn't my favorite knife but I find I use it often. I like the length and width and, I believe, the thin blade helps keep food from sticking.
The handle on this knife seems to be uniform on both sides and not molded for one hand preference over the other.
They have different handles. Cook's Illustrated recommends the Fibrox (47520) over the Swiss Classic
Does the the knife have a full tang? Dec 30, 2013
The Fibrox knives do not have a full tang. The forged knives do. Having said that, the Fibrox knives are work horses. The blades are heavy, and can stand up to a busy kitchen w/folks who may not yet have developed more practiced knife skills. I still use mine, after almost 20 years. The grip is just as solid as when I bought the knife.
My husband is always complaining about our knives being dull. Would you recommend this knife as one good for veggies and meats? Need a good all-in-one Dec 2, 2013
Yes, its a good all-around knife, but it's a hard steel & you need a electric sharpener or be VERY GOOD at sharpening by hand.
Hypothetically speaking, of course, if I needed to cut through a human femur would this knife do the job? Feb 26, 2015
No. freddie mack
I would like to know the thickness of this knife. I have a 8" Chicago Cutlery chef's knife and it is 1/16 th " thick at the top near the handle. Oct 6, 2013
i have a chicago knife and i would say it is probably the same thickness.