Victorinox 40521 10-Inch Chef's Knife, Black Fibrox Handle
by Victorinox
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List Price: Our Price: $25.95 You Save: $18.45 (42%) Availability: Usually ships in 1-2 business days Buy Used: from $18.73 (click here) Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Victorinox 40521 10-Inch Chef's Knife, Black Fibrox Handle
Customer Review: A Definite Winner
Summary: 5 Stars
I've had this knife for several years now and it's one of my 2 favorites. I,in fact, have 2 of them, one in the house and one in our RV.This knIfe has an excellent blade that sharpens well (I use an Edgepro sharpener) and maintains that edge over time. I have a set of Cutco and some Chicago Cutlery knives and none of them compare with the Forschner. I have several different Forschner knives and all of them are excellent. You'd have to spend considerably more to find a comparable knife. My other favorite, by the way, is a handmade chef's knife crafted by a fellow in Oregon from old sawmill saw blades. A wonderful, hefty knife. Try a Forschner, you won't be sorry.Customer Review: A Home Cook's View
Summary: 5 Stars
I'm not a professional chef and I don't use my knives to make a living, so my review is only based on my home cooking use. I was faced with rebuilding my kitchen essentials and I needed some decent kitchen knives at a reasonable price. After doing much research I decided to try the Forschner knives, and I'm awfully glad I did.
These are the best knives I have ever used. I will grant that I've never been able to afford and have never used the very top end, top brand knives, but I have used a wide variety over my many years. In the past, if the blade was good, the handle was awful, and vice versa. With this knife, I was completely satisfied with the edge right out of the package and it has been easy to keep sharp. The handle design fits my particular hand like a glove.
The ten inch knife is almost more knife than I need, as a rule. I also have the 8-Inch Chef's Knife and find myself reaching for that knife first. Then again, I have a very small kitchen with a limited workspace and though it may sound goofy, the smaller knife is easier to use in the space I have. Having said that, if the eight-inch is waiting to be washed I have no qualms about grabbing the ten-inch and chopping away. While I suspect that someone who does a lot of heavy duty cutting of heavy items might like a heftier knife with a wider back, I haven't had occasion to need it.
I like the fact that I don't have to worry about maintaining a fancy handle. The only problem I have with the care of these knives is not cutting myself while washing them. Highly recommended.
Customer Review: A big knife for a big guy
Summary: 5 Stars
I'm a big guy and when I cook I like to cook big. For cutting up onions, beef, carrots, etc. this knife really does the job. I find myself reaching for it first, passing over the Henkels knives. The blade is a bit more flexible and the Fibrox handle gives the knife a solid feel even when wet. A lot of people are afraid of a big knife so don't be surprised when your guests express shock when you pull it out of the knife block. This is a quality knife at a good priceCustomer Review: A favorite of a serious culinary knife collector
Summary: 5 Stars
Based on the recommendation of my favorite cooking show and magazine, I bought this chef knife despite the fact that I have more than ten, everything from high priced Japanese to the very serviceable German Wusthofs. Plus, to date I've only purchased full tang, forged knives. To my very pleasant surprise this is turning out to be one of my favorites. I especially like it for fine chopping fresh herbs and makes a wonderful chiffinade with basil and other leafed herbs. Definitely worth the money. Not a lot of heft to the knife, but handle is comfortable and blade angle perfect.Customer Review: Astonishing Piece of Equipment
Summary: 5 Stars
I have been curious to find out for myself, and I can tell you that everything America's Test Kitchen has said about Victorinox knives holds true. I've had this knife for three weeks now, and it's difficult to find fault with it. It is not as solid feeling or hefty as my Wusthof 8-Inch Cook's knife and I almost knocked off a star for that. I quickly recalled that the Victorinox didn't cost $100 either. It has passed all my kitchen tests with flying colors. Out of the box, the first test was fresh tomatoes. The knife is as sharp as a surgeon's scalpel. With very little pressure, the knife sliced tomatoes tissue thin. Next up, mincing fresh garlic and herbs: effortless and extremely efficient. Slicing roast beef: getting wafer thin slices couldn't be easier. I waited a couple of weeks to try my ultimate chef's knife test: chicken bones. I was concerned about the knife's light weight and lack of heft. Although it is razor sharp, is it strong? Off came the chicken's backbone in two strokes! Not a mark or dent on the blade anywhere. This knife is quite long, so I did have to be careful not to slice into the breast on the other side of the chicken. Overall, amazing. Also, the knife is easy to maneuver despite its length. I can thinly slice pitted olives with confidence and safety and in the next move quickly chop a couple of bunches of kale. It maintains its original sharpness with just a few strokes on a steel.
On to the handle. It isn't pretty (I really like the look of the Wusthof riveted handles) but it provides an awesome, solid grip. Hands wet or greasy? No matter. There is just no slip with the Fibrox handle. I can't recommend this knife highly enough for the home chef. It's an unbelievable $32 very, very well spent.