Victorinox 10 Inch Fibrox Pro Chef's Knife
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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
- Long 10" blade offers additional heft needed to break down larger tasks, while the extra length provides a longer edge to effortlessly mince, chop, dice and slice anything you come across
- 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 the International item number 5.2003.25 on the blade and not 47521, 47521, or 47521.US2, but is the same 10" Fibrox Pro Chef's Knife. The only difference is how the knife is packaged.
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This item Victorinox 10 Inch Fibrox Pro Chef's Knife
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Cuisine Plaza||Amazon.com||Amazon.com||Amazon.com|
|Blade Material Type||Stainless steel||Stainless steel||Stainless steel||High Carbon Stainless Steel||Carbon||Stainless steel|
|Item Weight||1 lbs||0.55 lb||7.25 lbs||0.75 lb||—||—|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Mini 5 inch Blade Clamshell||Stainless Steel|
|Size||10"||8 Inch||8" Chef's||10 Inch||12" Chef's||10" Chef's|
Need to slice a watermelon? Butternut squash? The 10" Fibrox Pro Chef’s Knife gives you the extra leverage you need to complete these larger tasks. The longer, wider blade provides greater heft so hard-skinned items like acorn and spaghetti squashes are easier to slice through in one motion. The longer cutting edge also allows you to do more at once. Rather than chopping one carrot or celery stick at a time, the 10 inch blade gives you the option of handling multiple pieces at a time.
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.
A part of our patented Fibrox Pro collection, this 10" chef's knife is preferred by professionals worldwide. Optimally weighted with high-quality, lightweight European steel that reduces hand and wrist fatigue, the 10" Fibrox Pro Chef’s Knife is comfortable even after extended use in the kitchen. 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. 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.
The ergonomic, non-slip patented Fibrox Pro handle provides a comfortable grip no matter the size of your hand or where you are gripping the handle. 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. Offering perfect balance, the textured handle 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.
Top customer reviews
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.
I bought this to take along with me on a camping trip. To my horror and shame, it cut its way straight to my heart. This has become my favorite knife. Sharpens easily, holds an edge very well, handles great. Better yet, I don't think twice about using it hard and leaving it in the sink dirty.
Shipping took extra long (3 weeks) I guess since the manufacture was back ordered, I am still waiting on the BladeSafe Cover and its been over a month on that item (fyi if you considering ordering the combo like me).
On to the knife; As you can see its a rather simple design, I went with the 10" since I already had a decent 8" with a knife set. It fits in my hand very comfortably and with the textured grip I don't think I will have an issue with slippage, even when wet. I went out and purchased fresh veggies and couldn't get wait to get chopping. 1st slice - WOW!! It cuts sooo silky smooth through red potatoes, onions, and grilled chicken the 1st time around. Now THATS how a chef knife should cut, it's razor sharp right out of the box. Yeah this thing is probably not the absolute best knife out there.. but for around $30 I am VERY pleased with my purchase.
I highly recommend this knife as a very good alternative to the expensive german steel knives out there. It was also the same price as the crap you get at local stores like target/walmart which I almost purchased. I knew a quick browse of knives on Amazon sorted by customer reviews would be the best way to find a knife for my needs/budget and man was I right. I will be buying one of these Victorinox 40521 10-Inch Chef's Knife for the parents too!