Fibrox Pro Chef's Knife 8 Inch

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

These are very popular Japanese brands, and both high in quality and exactly what you are looking for. I have MAC Mth-80 gyuto and Tojiro classic santoku. The MAC is slightly lighter to me, more nimble, but differences are not great. Tojiro is considerably cheaper, maybe $130 for an 8 inch gyuto the

I used to use 8 inch victorinox chefs all the time.... until I picked up a 6 inch santuko; haven't put it down, and use the rest of the knife set very, very rarely..... Give 'er a try...

I've found that Mercer is actually a better deal than Victorinox. One stone is all you'll actually need, but traditionally two stones are used to fine tune the knife's edge. The money you save by purchasing the Mercer can be applied to an extra stone. I own well over 30 culinary knives, including Ya

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