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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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Cooking Depot||Amazon.com||Dalstrong Inc.||eKitchenWorld||CutleryMania|
|Color||Black||Black/Silver||Multicolor||Forged Thyssenkrupp High-Carbon German Steel, Satin Finish Hand-Sharpened Blade, Black PakkaWood Handle, Full Tang, Engraved Rivet, Lifetime Warranty, Dalstrong Support, Included Guard. Ice Tempered & Heat Treated||Steel||Steel|
|Item Dimensions||1.88 x 11.62 x 0.75 in||3.5 x 17 x 1 in||4 x 16 x 1 in||4.06 x 15.75 x 1.42 in||3.38 x 15.13 x 1.5 in||3.5 x 10.5 x 2 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
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In the end, I purchased:
Victorinox 40521 10-Inch Chef's Knife, Black Fibrox Handle
Victorinox Fibrox 7-Inch Granton Edge Santoku Knife
Victorinox 5-Inch Mini-Chef's Knife with Fibrox Handle
Victorinox Honing Steel 12-Inch Round Regular Cut, Black Plastic Handle
Henckels 20-Slot Super Knife Storage Block
All of these products are very highly reviewed, and together they form an excellent introductory knife collection at a reasonable price.
As a vegetarian with a penchant for root vegetables, I am using this knife almost constantly. The granton edge enables me to dice through fields of potatoes, rutabagas, celeriac, and parsnip with ease. The construction is top-notch and the Fibrox handle ensures that it is easy to clean. As is the case with other Victorinox knives, the cutting edge is amazingly sharp and, when cared for properly with handwashing and regular honing on a quality steel, it maintains this edge extraordinarily well. At this price, the casual at-home cooking hobbyist is unlikely to find a better deal.
I know the above sounds sounds odd given the fact that this knife has the word "Fibrox" in its name and even (in some iterations) stamped on its handle and/or packaging, but trust me here; Victorinox is *not* making this knife with a *real* Fibrox handle. My wife and I determined this after ordering the knife from *two* different suppliers, and several customer support calls to Cutlery & More (a really good retailer that sells directly and here, through Amazon) AND VICTORINOX THEMSELVES.
Essentially (and this is a bit shady, in my opinion), Victorinox is apparently selling this exact knife under two different SKUs, but the only difference between the two is the packaging (and possibly) the stamping on the blade and handle... and NEITHER of the variants has a Fibrox handle.
Trust me - the truth is that this sucker is a Swiss Classic through and through, in every variation... and yes, I've used both Fibrox and Swiss Classic.
So, point being, if you're like me, and you really like Victorinox' Fibrox material and you want a Santoku, just know that *no* Santoku currently made by Victorinox / Forschner currently has a *real* Fibrox handle, and keep that in mind when making your purchase decision.
Oh... and since this is a review of a knife, and not just a knife handle, I will mention in closing that the blade is every bit as excellent as you'd expect from Victorinox / Forschner. I personally do use it for some chopping tasks - despite the handle - although my wife still prefers our trusty (and REALLY formidable) 8" Victorinox Chef's Knife with *real* Fibrox handle over the Santoku. In her estimation, the Santoku is really only on par with the Chef's Knife in terms of its chopping prowess; for slicing, the Victorinox 8" Chef's Knife is still simply unmatched for the price.