Victorinox 7 Inch Fibrox Pro Santoku Knife with Granton Blade, FFP
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- The Japanese Santoku knife means "three uses" which refers to its excellence in slicing, dicing, and mincing
- Combines features of a cleaver with a chef's knife while its unique shape allows it to be used as a spatula to scoop up whatever you are chopping
- The Granton blade creates pockets of air, so potatoes or other veggies fall away from the blade more easily
- Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
- Please NOTE that this item ships with international item number 6.8529.17 on the blade and not 47529.US2, 45529, 41529 or 40529 but is the same 7" Fibrox Pro Santoku Knife
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This item Victorinox 7 Inch Fibrox Pro Santoku Knife with Granton Blade, FFP
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|Item Dimensions||1.88 x 11.62 x 0.75 in||3.2 x 15.4 x 1.1 in||12.3 x 16.3 x 4.5 in||0.75 x 12.25 x 1.82 in||4 x 16 x 1 in|
"The Fibrox Pro Santoku Knife is a Japanese style knife known for its versatility. Santoku translates to ""three virtues"" or ""three uses"" which refers to the three types of cuts this knife is made for: slicing, dicing, and mincing. It combines features of both a chef's knife and a cleaver. The wide blade is perfect for scooping sliced or chopped ingredients off the cutting board and transferring them into a pot or bowl. The triad of abilities this knife possesses makes it a must-have for every home chef.
Featuring a flat cutting edge and a rounded tip called a sheep's foot, the Fibrox Pro Santoku's unique shape makes it a stand-out from other kitchen knives. The flat edge doesn't rock on the cutting surface, which distinguishes it from a chef's knife, and provides a highly efficient motion for slicing, dicing, and mincing. The Granton blade, also referred to as a hollow or fluted edge, features hollowed-out grooves or dimples on both sides on the blade. Depending on what is being cut, these grooves will fill with juices or create pockets of air, which prevents food from sticking to the blade and creates less friction to allow for easier motion when chopping.
Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel, so they can remain razor sharp at all times. The tapered knife edge is ground in two directions to hold a sharp edge longer, and can easily be brought back to its original sharpness.
Optimally weighted with high-quality, lightweight European steel reduces hand and wrist fatigue, making it comfortable even after extended use in the home kitchen. Designed to minimize wrist tension while providing a secure grip, the Fibrox Pro handle is both lightweight and durable, making these knives seem less likes tools and more like an extension of your hand.
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 international item number 6.8529.17 on the blade and not 47529.US2, 45529, 41529 or 40529 but is the same 7"" Fibrox Pro Santoku 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. Today, Victorinox Swiss Army still sells a handful of accessories, including the High Heat Turner line, under the Forschner name.
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
It doesn't have the weight of some knives, but so far that's just a matter of "feel"
As a tool for cutting, it works really well. It's very sharp, at the trip to the ER confirmed when I cut open a finger by accident and barely felt it. This wasn't while I was using it. I put it in a place that in hind sight wasn't a good idea. And while reaching for something shoved a finger against the edge. The result was a very deep but very straight/clean cut almost to the bone. Ooops?
No urge to rate it down for my own mistake.
The drop in one star is just for lighter feel and the edge flutes that haven't helped with any of the things I've been cutting. I had really hoped they would help but they haven't at least for cutting veggies or other very wet things.
The weight is a bit of an issue for chopping. But maybe this style blade isn't used for that normally. Not being a serious cooker or chef, I don't know.
This knife is still going strong. One thing that I have noticed though is that because the blade is so thin and sharp, it actual tends to dull relatively quickly compared to knives that have a thicker steel. However, once you sharpen it a little bit, it is back to tip-top shape and just as sharp as it was the first day. Still loving this knife!
Finally got around to purchasing this Santoku after seeing countless reviews on the internet saying it has one of the best bang-for-your-buck values for any santoku out there.
Design (7/10): The knife itself looks nice but the handle looks a little cheap and plasticky.
Feel (8/10): The handle is definitely well fitted for my hand and was comfortable chopping through carrots, celery, onions, and even trimming fat from beef chuck roast. The knife itself is a little light for my taste but very well balanced and moves very fluidly.
Performance (10/10): I see now why people rave about this knife. It is ridiculously sharp and cuts through everything I threw at it quickly and smoothly. It feels really nice to just let the knife do the work and not have to put a lot of effort into pressing down. The grooves in the blade definitely help prevent things from sticking to the blade as well.
Overall (9/10): The blade itself is very thin compared to the chef's knife I own. I think that definitely contributes to how sharp the knife is and how effortlessly I can cut through things.
I am loving this knife so far and I can't wait to see how it holds up over time; it has definitely become my go-to blade to work with.
That said, I am half happy and half disappointed with this knife. The blade is great - arrived very sharp, hones well, cuts great, the curve is perfect, etc. However, the handle is terrible. It's the same shape as my other Fibrox knives, but almost child-sized. My hand cramps when using it for more than a salad's worth of chopping. I'm going to try and stick it out for a bit and see if I can find a comfortable way to hold the knife (only used for ~10 meals thusfar), but this one feels like it may be a return.
UPDATE - October 2012: I've been using this knife now for the better part of two years. I still don't love the handle. For any serious chopping, I fall back to my Victorinox 47521 10-Inch Chef's Knife, Black Fibrox Handle. I primarily use a pinch grip with this knife, because it's more comfortable and I'm not chopping anyway. I would still recommend the knife, but try and give it a feel before purchasing if you can!