Product Features:

• Hand washing recommended; lifetime warranty; expertly made in Switzerland
• Combines cleaver features with a chef's knife; Granton edge flutes make paper thin slices and prevent food from sticking to blade
• Blade conical ground for minimal resistance while cutting; laser tested to ensure optimum cutting power; bolsterless to allow use of entire blade

Product Description:

The R H Forschner by Victorinox Santoku Knife features high carbon, stainless steel blade, 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. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.

Customer Reviews:
Super slicer
The toss up was between this knife or the Fibrox 8" chef knife (same brand). Since I have an old reliable french chef knife in high carbon steel, it was time to experiment. GOOD CHOICE. The blade is very thin which allows exceptional sharpness (think razor blade). I never rely on the manufacturer to sharpen the blade to my liking. It is always sharpened immediately out of the wrapping. The test is to cut smoothly through a dangling sheet of paper without snagging and/or to shave forearm hair. After sharpening, no problem. It holds the edge for a conveniently long time. I regard this knife as more specialized, rather than general use. It is excellent and unbeatable for certain types of vegetable slicing. Paper-thin tomato slices are not a problem and a joy to make. The blunt tip, however, is not the best for digging the stem remnant out of the same tomato. Slightly tougher veggies such as an onion are best left to the chef knife because the blade of the Santoku is too flexible to safely accomplish the standard three axis slice technique to make a dice. Too much pressure and the blade will flex, wander to a new course and be unpredictable. DO NOT try to cut cheese with this knife.
My advice: a stiff blade for control when heavier pressure must be applied with speed. A light flexible blade when light, delicate, finesse-type slices are needed. This Santoku is definitely a daily go-to knife.

2010-07-20 | Rob (Idaho mountains) | Rating: 5

Fantastic Knife - A Joy to Use
I have been pleasantly surprised when using this knife. It is exceptionally sharp and handles tough tasks like slicing tomatoes with ease. At times, it is disturbingly sharp, cutting through bell peppers and such with minimal pressure applied. I have luckily, managed to avoid slicing my finger open with it, as even the slightest graze I'm sure would have me sprinting for the band-aid box. I have been using the knife almost daily (light use) for about 2 months now, and have not noticed a deterioration in sharpness (I have only hand-washed it, of course). Overall, an excellent value and hopefully will last for quite some time.

2010-07-16 (Aurora, CO USA) | Rating: 5

Super sharp knife
I just purchased this Victorinox Fibrox 7-inch Santoku knife and I LOVE it. It is so sharp. Just be careful with your fingers.

2010-07-01 | Rating: 5