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 is 40520. This item number is usually on each knife regardless of the packaging. If there is a 7 as the second digit, then that means it comes in retail packaging or a plastic clam shell. If there is a 5 in the second digit, the knife will arrive in a 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, just more difficult to open. I hope that helps. Let me know if you have any additional questions.
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I would have bet it did, but there is no tang visible. I strongly suggest that you go Cooks Illustrated (on line) and search for reviews on chef's knives. They studied it for years and it is a very informative article.
The Victorinox Swiss Army 8-Inch Chef Knife is clearly marke SWISS MADE on the blade. SWISS MADE means: 1)The Swiss portion of the production cost must be at least 50%.
2) The most important part of the manufacturing process must have taken place in Switzerland.
The "most important part of the manufacturing process" is that part of the process that results in a completely new product. The determining factor here is that the original characteristics of the goods are lost through the manufacturing process, and the possible application of the goods is different from that of the basic materials of foreign origin used in their manufacture. In addition, the origin of goods is determined by the place where they are produced, not by where the idea for producing these goods was conceived. A product manufactured in Switzerland under a foreign license will still be Swiss in origin, while a product manufactured abroad using Swiss recipes or Swiss methods will still be foreign in origin. [The content on this page originates from Wikipedia and is licensed under the GNU Free Document License or the Creative Commons CC-BY-SA license.]
Under this definition, the raw material (i.e., the unmanufactured steel) could be made outside of Switzerland but the manufacturing of the blade and the assembly of the knife ("The most important part of the manufacturing process...) must have taken place in Switzerland."
Anything sharp like this knife would suffice unless you went to an electric knife. I have seen some chefs use those for carving and for use on raw larger sides of meat for thin slicing with speed. This knife is plenty sharp but slow as it is a manual blade. Pick the right tool for the job.