Fibrox Pro Chef's Knife 8 Inch

Victorinox Fibrox are good. Ergonomic handle. Nearly indestructible. Easy to sharpen. Specifically, probably the most recommended knife is the Victorinox 8 inch 21cm Chef’s knife. Although some might prefer a Santoku, which they also offer.

I currently own a Victorinox 8 inch chefs knife that I really dislike, it feels super clumsy and too big for me. I also seem to prefer 'straight' cutting rather than rocking like is what's recommended for european chef's knives so have looked at Santokus. If I were to get that knife, is it sacrilege

I just use a cheap Victorinox chef's knife, like the 8-inch Fibrox. It's sharp, comfy, and won't break the bank if you ding it on the griddle edge.

I agree on the appreciation of craftsmanship and well-made knives! But as a chef I strongly disagree about the statement regarding knives of the same hardness. Not every „soft“ knife is the same just because it’s not made of HRC60 or higher super steel. The Victorinox Fibrox are good and a staple of

The 10-inch is a step in the right direction for me anyway. I can't do the Fibrox plastic handles but that is my choice. It is better than a short MAC Pro handle. Rosewood might work. I prefer Wusthof knives to Victorinox knives. I had a couple of Victorinox fishing knives with Fibrox handles years

As both a former pro and home chef, I use : a 10 inch Victorinox Fibrox handle chefs knife which I’ve had for nigh on 35 years and used in the pro kitchens and at home. I have a paring knife with a slight serration on the edge, used for about 15 years- no name, and a carving knife- 15-18 inches long