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Victorinox 47520 Fibrox 8-Inch Chef's Knife
Victorinox 47520 Fibrox 8-Inch Chef's Knife :  $40.00   $29.54
Product Features:
  • Blade is conical ground lengthwise and crosswise for minimal resistance while cutting; laser tested to ensure optimum cutting power
  • Hand washing recommended; lifetime warranty; expertly made in Switzerland
  • Patented 2-inch Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort

Product Description:

The R H Forschner by Victorinox Chef's Knife features an 8-inch blade that is 2-inches wide at the handle. High carbon, stainless steel blade is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade.

Customer Reviews:
non-slip handle?
I am mostly pleased with this knife. It holds an edge pretty well. In the month, or so, that I have been using it, I've only had it on the stone once and a few times on a sharpening steel. I'm a little disappointed with the handle. Based on the reviews I read before buying it, I expected it to be much more non-slip than it actually is. Overall, it's a good knife for the price.

2010-07-21 | Rating: 4

Absolutely LOVE this knife!
Plastic handle or not, this is one of my absolute favorite knives. Yes, it is a recommendation by America's Test Kitchen / Cook's Illustrated, and that is what brought me to find this knife. But, it is the price, the feel, the sharpness and the overall workability of this knife that would bring back to it again and again. Honestly, I am surprised that a plastic handled knife would be impressive to me, but it does not feel cheap and, more importantly, it works great! The only thing I wish it had, which few knives offer, is a cover for it. I bought a few inexpensive knives with a knife cover and it is nice because I can travel with it and it keeps protected in my silverware drawer. I don't have a fancy knife holder or space on my walls or counter for such a thing so it would be nice to keep it protected. Obviously this is nothing I fault the company with, just a personal preference. I LOVE the value of this knife and I LOVE this knife overall.

2010-07-18 | JavaJo...at home, in the kitchen, the garden and the library | Rating: 5

Very good. Not expensive.
The blade is not thick but is just right for most jobs. Easy to sharpen; holds an edge. That's the essential quality of a good knife.

2010-07-16 (Katy, TX USA) | Rating: 5

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What People Talk About Cooks Knives »

Johnny Tee asked on Jun 18, 2009:

Where can I buy carbon steel Sabatier cooks knives, NOT Stainless steel?

Jill S answered:
Hope this helps =)
http://www.sabatier.us/?rt75=5802&wx =302&gclid=CN6xk7KwkpsCFQ3yDAodjBqCp A
http://www.surlatable.com/gs/sabatier-ca rbon-cooks-knives-chefs-knives-cutlery.s html
http://www.salamandercookshop.com/index. php?main_page=product_info&products_ id=389
http://www.everten.com.au/product/sabati er-10-forged-cooks-knife-carbon-steel.ht ml
john h asked on Oct 27, 2007:

Can anybody let me know where i can get cooks knives sharpened in the thanet Kent area ?

jack answered:
The best people to ask are the chefs in the local pubs as they must have to get theirs sharpened all the time.

Hope this helps
  • jadore7 also said:
    My knives are like razors and I only ever use the back door step.

    Taught by my gran.
johnsliva asked on Jul 27, 2006:

who makes cooks knives for jc penny?

BlueFire answered:
Not sure if JC Penny has their own brand of knives, but if you are looking for good cutlery for a reasonable price, go with Chicago Cutlery. If you are in the market for very good knives, go with Tridents or Henkels. The last two are more money, but are very good quality and feel good in your hand as they are better balanced.
Any of these will last for years if kept sharp and cared for.
yourholzmyspace asked on Apr 02, 2007:

can any body tell me what is a good set of cooks knives that wont kill my budget?

mdkoflach answered:
when your dealing with knives you really get what you pay for. Being a chef myself i have a set of JA Henckels pro S series. However if your not looking to spend a lot of money there are a few things you want to look at when buying knives. The first is the material used. A good knife is made of high carbon steel which is a softer metal than stainless steel but allows you to maintain a razor Sharp edge. The other is comfort for you. meaning how the knife feels in your hand is it heavy enough that while doing large amounts of chopping the knife will do most of the work etc. My recommendation to you would be to purchase a higher quality knives but do so slowly. Start by getting a chef knife which you can use for almost everything and go from there. Do not buy a stainless steel knife as you will have to put it on a grinder to sharpen it. With high carbon steel knives you can use a try stone which most foodservice operations have on hand.