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Victorinox 8 Inch Fibrox Pro Chef’s Knife 40520, 47520, 45520 Frustration Free Packaging
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- Multipurpose chef's knife designed for chopping, mincing, slicing, and dicing with razor sharp, laser-tested, tapered knife edge is ground to form an exacting angle, to hold a sharp edge longer and ensure maximum cutting performance and durability
- Ergonomically designed, non-slip Fibrox Pro handle provides a sure grip and easy handling even when wet, making each knife safer and more efficient
- “Highly Recommended” for over 20 years by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipment
- Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
- Swiss item #: 5.2063.20 is imprinted on the blade. This is the same exact knife as 40520, 47520, 45520, and 47520.US2. The only difference is how the knife is packaged.
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A great all-rounder. Your favorite and ours, the 8" Fibrox Pro Chef's Knife can handle nearly every kitchen task imaginable. “Highly Recommended” for over 20 years by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipment, this Chef's Knife is preferred due to its comfortable handle, superior weight and balance, and razor sharp edge that rarely requires re-sharpening. Tested against dozens of other chef’s knives, some with price tags nearly 10 times the cost of this knife, the 8” Fibrox Pro Chef’s Knife is still the one to beat!
An all-purpose chef's knife is an essential tool in every kitchen. The Fibrox Pro 8" Chef’s Knife is optimally weighted with high-quality, lightweight European steel that reduces hand and wrist fatigue, making it feel less like a knife and more like an extension of the hand. Perfectly suited for dicing onions, mincing shallots, chopping herbs, crushing garlic, slicing meats of all varieties, and shredding cabbage, its versatility will quickly make it your go-to knife.
At 8", this knife offers the heft needed to complete larger tasks effortlessly, while still allowing for perfect maneuverability on smaller tasks that a larger, bulkier knife may not be able to accomplish as easily. The overall shape of the blade, with a long, sloping curve, lends itself to “rocking” very well, allowing one to mince and chop with ease, while the flat spine allows you to comfortably press down on the blade when extra power is needed to slice through hard-skinned items like acorn, or butternut squash.
The ergonomic, non-slip patented Fibrox Pro handle was designed to minimize wrist tension while providing a secure, comfortable grip no matter the size of your hand or where you are gripping the handle. Both lightweight and durable, the textured handle offers perfect balance and feels secure even when greasy or wet, allowing for precise and effortless cuts every time.
For all of these reasons, Fibrox Pro cutlery has been the choice of culinary professionals for decades, and also due in part to the fact that it is hygienic and dishwasher safe. The National Sanitary Foundation (NSF) certifies that this product is made to the highest sanitary standards, so you can cut with confidence.
Whether a seasoned, or novice home chef, Victorinox Swiss Army offers not only the right tools and the know-how, but most importantly, the confidence to achieve one’s culinary aspirations. Expertly crafted in Switzerland since 1884, Victorinox offers a lifetime guarantee against defects in material and workmanship.
Please NOTE that this item ships with the International item number 5.2063.20 on the blade and not 47520, 40520, 45520, or 47520.US2, but is the same 8" Fibrox Pro Chef's Knife.
In 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.
In 2011 Victorinox began marketing all its product lines, including kitchen knives, under the common umbrella name by which the company is now popularly known – Victorinox Swiss Army.
Care and Use
Be good to your knives and they’ll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife!
Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately.
While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.
Maintaining your Knife’s Edge
For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best, but remember that a honing steel will not sharpen a dull knife. Honing steels are maintenance tools and are used to help keep an already sharp blade from degrading. During use, a knife edge becomes rolled or turned from direct contact with cutting boards, bones or other hard objects. In this case, honing is necessary to straighten the edge of the knife. After significant use, the steel particles become damaged and the edge cannot be brought back by honing, so sharpening is necessary. If your knives are dull, pitted, or you see visible nicks on the cutting edge, you’ll need to sharpen with a Swiss Sharp Handheld Sharpener (49002) or bring to a professional for re-sharpening.
History and Heritage
In 1884, Master Cutler Karl Elsener opened a cutlery shop in Ibach, Switzerland. There, he and the cutlers’ union he formed produced the finest steel cutlery, finished with the now-famous proprietary edge preferred globally by professional and home cooks. In 1891, Karl supplied the Swiss Army with its standard issue Soldier’s Knife and in 1897 with the Officer’s Knife. In 1921, after the death of his mother, Victoria, and with the advent of stainless steel, then known as “inoxydable” and used in the production of his cutlery, Karl changed the name of the company to Victorinox. It is from those humble beginnings that a worldwide icon was born.
Today, Victorinox is still owned and operated by the Elsener family, and both the company and family still resides in the small village of Ibach, Switzerland.
Top Customer Reviews
Let me cut to the case before I go into details:
I'm shocked at how good this knife is for the price. This is without a question, the best Chef's Knife for the price.
Here is what I like about each:
-Victorinox is very sharp and cuts precisely. Includes a plastic sheath to protect the knife when not in use.
-Wolfgang Puck has very little I like about it besides the price.
-Cutco has a contoured handle that feels very comfortable in your hand. It has stayed sharp with minimal sharpening required over the last decade. The quality is good.
-Wusthof is the only one with a very good, balanced weight. Quality is also the best. Also is very sharp and cuts precisely.
Here is what I don't like about each:
-Victorinox has a plastic handle that feels a little cheap, and the weight is not very heavy or balanced.
-Wolfgang Puck does not stay sharp or cut very precisely. Doesn't have a good weight either.
-Cutco has an okay weight. Heavier than the Victorinox and Wolfgang, but not as balanced or heavy as the Wusthof.
-Wusthof doesn't have many negatives besides the price.
I end up using the Victorinox more than the other knives, because I don't have to worry about the care or damaging it as much since it's a fraction of the price, and it works really well. If I'm cutting up quite a few items, I'll use the Wusthof because the weight does help to make it a little less work in the end.
If you want the best knife, purchase the Wusthof, but if you want a good knife for a good price, this is definitely the one to go with.
This knife came protected in a plastic blisterpak that was easily removable. The handle has a very comfortable grip and the material is slightly textured so that even having water on this knife means that it won't slip out of your hands. Does it look fancy? Nope. Does it work pretty well as a chef's knife? YES!
When comparing this against our current Faberware, there is just no comparison. The Victorinox truly made the Faberware feel like it was a plastic knife. My wife pulled out some tomatoes and sweet potatoes to do the test with me. First of all, we cut up a sweet potato using the knives side by side. The Faberware had to chop into the potato like a meat cleaver. She used the Victorinox next and it cut into the sweet potato with a lot more ease, but not enough to convince her just yet. She said that they were about the same. I told her she probably wasn't using it right since she also chopped the sweet potato with the knife with the same force as if it were a meat cleaver. I told her she should use a rocking motion like the way chefs do it on TV. No matter. Next, she sliced into some tomatoes with the Faberware and it looked like she had no problem. She then did her best to cut a thin slice from the tomato. The slice was maybe 1/4 of an inch. Next, she took the Victorinox and it sliced through the tomato like butter. Her face brightened, but what came next was even better. She was able to cut a slice of the tomato so thin that it was like wax paper. She was so pleasantly surprised that she kept cutting thin slices for about 5 more minutes. She went back to the Faberware to try to do the same and just couldn't. The knife slipped from the tomato whenever she tried to slice it as thinly as the Victorinox. To try to make it a fair fight, I sharpened the Faberware several times to make sure it wasn't under-performing due to a dull blade. Same result. The Faberware couldn't hold a candle to the Victorinox in our tomato cutting tests. She held the Victorinox in her hand and remarked, "So this is what chefs use in the kitchen, huh?" I said, "Yeah, and you should listen to me more." Long story short, she was amazed and approved of my purchase. Get this knife if you have been suffering from "plastic" knife syndrome.
Quite uncomfortable to maintain a pinch grip while cutting because of the squared off edges on the handle where it meets the blade. Edge retention hasn't been very good either, already lost its razor sharpness after just a few day's worth of chopping. Tried to mince some parsely today and the knife didn't do a very good job...cutting board was stained green from the knife crushing the leaves.