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Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
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- 8-inch multipurpose chef's knife designed for chopping, mincing, slicing, and dicing
- High-carbon stainless steel blade provides maximum sharpness and edge retention.Handle material : Thermoplastic elastomers (TPE)
- Cook's illustrated winner the best and a bargain 8" chef's knife item number 47520 (Consumer packaging number), 40520(Commercial Bulk Number), or 45520(Amazon Frustration-Free Packaging) are the same knife with swiss item #5.2063.20 printed on the blade.
- Patented 2-inch Fibrox handle is textured, slip resistant, and ergonomically designed.
- Hand washing recommended, lifetime warranty, expertly made in switzerland
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||$4.50|
|Sold By||Amazon.com||Amazon.com||az-boutique-us||Chef's Heaven||Prìmo||Harmony Japan|
|Blade Material Type||Stainless steel||Steel||Stainless steel||Steel||Stainless steel||steel|
|Item Weight||0.55 lb||—||—||—||0.6 lb||—|
|Material Type||Stainless Steel||Steel||Stainless Steel||Steel||Stainless Steel||—|
|Size||8 Inch||8 Inch||8" Chef's||8 Inch||8-Inch||210mm|
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
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For those who are completely new to the Victorinox (formerly Forschner) brand of knives, it's like this: These knives are NOT super high-end knives intended to impress cutlery snobs. They're workhorses that perform nearly as well as - and, depending on the knife - as well or better than high-end forged instruments costing three times as much. No joke.
Q: Will they look as good as my super expensive Japanese or German knives?
A: No. They will not. They're really simple-looking. Some might even say that they look crappy. Your high-end Japanese or German cutlery will absolutely shame Victorinox Forschner knives in terms of appearance.
Q: Will they perform as well as my super expensive Japanese or German knives?
A: Maybe. If not, it will be a very close race. Think 80%-100% of the performance at 30% of the cost. Additionally, the Victorinox knives - because they're not forged - are very light. (My mom has arthritis and I got her a bunch of Victorinox knives after trying them myself. She LOVES them, and experiences much less fatigue than she did with her previous knives, which were 15 year-old Henckels.)
Q: Will they perform better than my KitchenAid, Cuisinart, or other knives that came in a set costing $30-$100?
A: Those knives will run in terror from Victorinox Forschner knives. You will find yourself using far less muscle when slicing things with Victorinox Forschner knives, if you're used to a crappy $50 box set.
Q: What's the deal with the handle? Fibrox? What's that?
A: Fibrox is Victorinox' name for a specially-textured handle material, which I'm pretty sure is just a proprietary plastic compound. This is going to sound weird, but Fibrox kind of has the texture of a cat's tongue... meaning it's a little rough. The weird thing about Fibrox - and the one reason - aside from durability and cutting performance - that so many line cooks rely on these, is the fact that they do NOT become slippery when the knife or your hands are damp. (Again, my aging mom loves that about these knives. She routinely cuts with wet hands, so she feels that these are safer than her Henckels.)
Q: So... what's the difference between the Victorinox Fibrox knives and the Victorinox Swiss Classic knives?
A: The only difference is the handle; the blades are identical, from what I've seen. (I have Fibrox-handled knives, and we bought my mother-in-law Swiss Classics.) I recommend Fibrox, to be honest. The Swiss Classic handles are good, but they are not quite as grippy-when-wet as the Fibrox knives, so I like the Fibrox ones for the extra margin of safety. That said, you'll find that the Swiss Classic knives are more likely to come as a set, which can save you a little money over buying individually.
Q: What about durability? Some people are saying they don't hold an edge.
A: In my own experience, they hold an edge commendably well. Put it this way: My wife and I cook dinner 4-5 times per week, and on top of that, these knives also get the brunt of our general, daily use (cutting bread, etc.). We mainly spread this workload across just *three* Victorinox Fibrox knives, and we've had these knives for just under a year. During that time, I've had to run them over a honing steel (also a Victorinox item) just twice, and after honing, they are good as new. I'm sure that eventually, they'll need professional sharpening, but it's been almost a year, and I can imagine going another year before they really need professional work... and even then, they might be okay with just a honing steel.
***About THIS Knife***
Okay, so *this* knife is a bit odd. It has a full-sized handle (pretty much the same as the rest of the Fibrox line), but the blade is a chef's knife blade that looks like it got hit with a shrink ray. To be perfectly honest, I find that this knife gets WAY more use than our chef's knife; it seems like for 70% of kitchen tasks, this is *just enough* knife.
Actually, I really like it's middle-of-the-road size, and I HIGHLY recommend it as a first Victorinox knife, for someone who just wants to "see what's so great about" them. In a sense, it's a "gateway" knife. You can get a feel for the brand, their handles, and their blades, and then make your future buying decisions with your experience in mind... and if you hate it... then it's not like you're out a ton of money.
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.
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.