Victorinox 47521 10-Inch Chef's Knife, Black Fibrox Handle
|Price:||$39.99 & FREE Shipping on orders over $49. Details|
- Enter your model number to make sure this fits.
- Rock for a precise cut
- Stain-resistant blade
- Comfortable shape
- Durable addition to any set
- Stamped construction
- A powerful tool for slicing, cutting, chopping, mincing, and dicing; light weight and long blade make it great for cooks with larger hands and frequent big chopping jobs
- High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
Frequently Bought Together
Customers Who Bought This Item Also Bought
Compare to Similar Items
This item: Victorinox 47521 10-Inch Chef's Knife, Black Fibrox Handle
Victorinox Swiss Classic 8" Chef's Knife B0061SWV8Y
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Material||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
|Item Weight||1 pounds||0.5 pounds||0.6 pounds||Information not provided|
|Size||10"||8 Inch||SINGLE CHEF||10 Inch|
Please help us improve this feature. Tell us what you think of this feature.
Victorinox Swiss Army Cutlery
Who is Victorinox?
Although Victorinox is known the world over as the creator of the Original Swiss Army Knife, the company started out in 1884 as a cutlery workshop. By the time company creator Karl Elsener delivered his first pocket knife to the Swiss Army, his cutlery business was already booming. Over the next century, Victorinox cutlery became a top-rated choice among professionals worldwide, with over 300 blades to offer.
Victorinox knives have regularly appeared as highly ranked and recommended kitchen tools in Cook's Illustrated, Men's Health, The Cincinnati Enquirer, New York Magazine, and Natural Health, just to name a few. In 2009, the company announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in New York City. In addition, building on the success of its cutlery business, Victorinox has brought all the same quality and expertise to a wider range of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing.
Who is R.H. Forschner?
Victorinox had been a staple in European commercial cutlery for over 50 years when approached by New York's R.H. Forschner, known since 1855 as a builder of scales for butchers, to be their sole cutlery supplier. The two companies joined forces in 1937, and R.H. Forschner subsequently became North America's dominant professional brand, as ubiquitous in the bustling meatpacking plants of the Midwest as it is in the gleaming, four-star restaurant kitchens of Midtown Manhattan.
As a division of Victorinox/Swiss Army Brands, R.H. Forschner marketed cutlery under the brand name "RH Forschner by Victorinox" and distributed to the commercial, food service, and retail trade classes. That brand has been considered a top choice of professionals worldwide with over 300 styles of blades bearing the R.H. Forschner name. However, in 2009, in conjunction with Victorinox's 125th anniversary, the company, Victorinox Swiss Army, Inc., has decided to remove the "RH Forschner" name from all blades. Blades thenceforth only include the "Victorinox" name.
What is a stamped blade?
A stamped knife can usually be identified by the absence of a bolster. Stamped blades are cut into their shapes from cold-rolled pieces of steel and then ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals prefer the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, enjoy a lighter knife since it's less fatiguing and easier to manipulate at speed.
Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade, but not the weight or feel. Victorinox manufactures a complete range of stamped blades with unique, patented Fibrox handles and they are considered among the greatest values in the knife industry.
What knives do I need to own?
Knife choice or selection is determined by many factors--size, function, style, and preference. The most important factor is function. Different knives have different uses. It is important to use the proper knife for a specific task, since proper knife selection and the use of a proper-sized, sharp knife make for safe cutting. General kitchen tasks and the knife to use for them are as follows:
- Paring: The most common to own and use, a paring knife is generally for small cutting jobs and peeling of vegetables or fruit. The blade size is usually from three to four inches. Choose the shape and size to fit your hand. Since this is one of the more versatile knives, owning more than one is recommended.
- Chef's: The most important tool and essential to every cook, a chef's knife is most often used in a rocking method to mince, dice, and chop vegetables and herbs. This one is known as the chef's best friend.
- Slicer: Most commonly used to slice meats, poultry, and seafood, the slicer is an important companion to any host or hostess.
- Boning: As its name suggests, a boning knife is used to trim or remove meat and fish from the bone.
- Bread: Designed with a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or any item with a crust and a soft interior.
- Fillet: Most often used by pros and seasoned home chefs, the fillet knife is used to fillet meat and fish.
- Cleaver: An important addition to any collection, a cleaver is often used to cut or chop through bones.
- Santoku: This knife combines the features of a cleaver with a chef's knife. The curved blade helps the rocking motion used for chopping, and the wide blade works well for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine for making thin cuts.
- Utility: An all-purpose knife often referred to as a sandwich knife, the utility knife peels and slices fruits and vegetables, and even carves small meats.
- Shaping: With its curved blade, a shaping knife is great for small precision cuts where control is essential, such as peeling, trimming, or garnishing.
What are the different knife edges and what do they do?
- Straight: The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It is designed to cut without tearing or shredding.
- Serrated: An edge designed with small, jagged teeth along the edge.
- Scalloped: A blade with waves along the edge generally used to cut breads with a hard crust and soft interior, as well as tougher-skinned fruits and vegetables.
- Granton: This edge has hollowed-out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, allowing for thin, even cuts without tearing. Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel.
How should I care for my cutlery?
After use, knives should not be allowed to soak in water. The best practice is to hand wash and dry them immediately. This is especially true if they have been used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require very little maintenance and it is worth the effort to protect your investment.
Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher's agitation may cause damage. Additionally, harsh detergents can be harmful and cause pitting and spotting on the blades. The handles may also discolor and develop a white film with constant use of the dishwasher. Plus, intense heat associated with dishwashers is not good for the temper of the blade.
How do I keep my knives sharp?
All quality knives require proper maintenance to keep them in perfect cutting shape. The best of edges will quickly dull if it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a proper cutting board is safer for the user. Frequent use of a Victorinox sharpening steel will keep blades in tip top working condition. All straight-edge knives need steeling to keep their edges.
How to "Steel" a Knife
- Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.
- Hold the knife in your right hand and place on top part of steel as shown.
- Raise back of blade one-eighth inch.
- Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
- Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.
- Repeat five or six times.
How should I store my knives?
Safety is the biggest concern of storage, both to the user and to protect the knife's edge. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors.
Top Customer Reviews
Most importantly, the knife is extremely sharp - I remember opening the package and finding a knife that was literally razor-sharp. I sharpen it at least once a day, and it seems to re-sharpen more quickly and stay sharp longer than my other knives.
Secondly, the handle it terrific. It is ergonomically shaped and is made of a hardened rubber material, so it is much easier to grip than knives with handles of metal, wood, phenolic compound, etc... (you'll really appreciate the handle when dealing with slippery items such as raw chicken or fish).
Finally, the blade itself is nice and wide, so you can use it as a scoop to shuttle ingredients to and from your cutting board.
The one possible drawback is the weight of the knife - it doesn't have the heft of other knives I've used. However, some people may actually appreciate the lighter weight.
Can you find a better knife out there? Yes, but you'll have to pay upwards of $100 (and sometime MUCH more) for it. In my book, the price/performance ratio of this knife warrant 5 stars.
For 1/3 the price, I'll skip luxurious. This is my traveling knife for cooking while visiting friends with less-well-equipped kitchens or doing demos (in my home kitchen, I have a mix of Henkels, Wuesthoff, and some Chinese cleavers), and I'll certainly add a few others to my kit.
Highly recommended for the price.
Try this. Rest the knife on the counter edge up. Drop a ripe black olive onto the edge from about 12". If a knife is REALLY sharp....the olive is impaled on the blade half sliced by just it's own weight. A knife CAN be sharp enough to shave..and yet you try the olive test-and the olive bounces off. My Forschner passed the test...or I re-steeled it. Most knives I have encountered could NEVER pass the olive test. I'd like to someday work on a Global,see what it can achieve. A co-worker's Global (way more $) was the only knife I ever got to use that felt about as sharp. Generally a forged blade-while strong-is a bit thick to get the acute angled edge.
In commercial kitchens I often have the use of a Norton triple stone,and with those you can lay down a really low angled edge then do a working bevel on the fine India stone,steel it and it's job ready.
If you cut/chop/slice in volume...you want a knife that is quick and comfortable,not heavy or sluggish or too tiny. You also want a knife you don't need to pamper and one you don't need to guard like it cost 2 days wages. This is it.
While starting life as a graduate student, I made the decision to get more serious about cooking to eat better and save money. A functional kitchen begins with quality cookware and a good set of knives; toward that end, I considered purchasing several of Victorinox's knife sets:
Victorinox 46892 Fibrox 3-Piece Chef's Knife Set
Victorinox 8-Piece Knife Block Set
Victorinox 7-Piece Knife Block Set
Victorinox Swiss Classic 15-Piece Cutlery Block Set
In the end I found that, at Amazon's heavily-discounted prices, it's just as economical to construct a 'custom set' by purchasing the knives individually. This also ensures that you get exactly what you want, and you don't waste money on knives that you don't want or need.
In the end, I purchased:
Victorinox 40521 10-Inch Chef's Knife, Black Fibrox Handle
Victorinox Fibrox 7-Inch Granton Edge Santoku Knife
...Read more ›
Most Recent Customer Reviews
Had a set of Global knives for almost 15 years, but the Victorinox knives outperform them in every way and for under half the price. They seem to stay sharp much longer too! Read morePublished 14 days ago by Sic Semper Tyrannis
Mine is finally starting to get dull-ish after a year. I've been bringing it back consistently with the honing rod. Read morePublished 15 days ago by Just
A wonderful knife! I bought it for my knife skills course and couldn't be happier with my choice! Easy on upkeep and well made!Published 17 days ago by alybb
This knife is superior to any kitchen knife that I have ever used before!!! Very clean cuts.Published 18 days ago by Michael W.
It's not as sharp as my girlfriend's Japanese knives, but still an incredibly sharp knife. I think some other reviews exaggerate a bit on this one though.Published 22 days ago by RadGH
You can't do better than the Fibrox line from Victorinox. If you spend more, you won't get the polished blade that slips right through food. Read morePublished 27 days ago by Andy
Set up an Amazon Giveaway
Customers Who Viewed This Item Also Viewed
See the Top Rated chef's knives in our Chef's Knife Reviews.