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Kitchen & Housewares : R.H. Forschner by Victorinox 8-Inch Chef's Knife, Black Fibrox Handle
Rating: 
- Great knife for the $$
I really didn't believe this knife would be this good, considering the cost. My other chef knives are $100 henkels, and they are great, but I am turning to this one all the time. I really like the weight, balance, and the feel of the handle. And it's damn sharp!
Rating: - Be Careful!
I bought this knife on the recommendation of Cook's Illustrated and because my Henkles was refusing to keep an edge. All the reviews say it comes with a "razor sharp" edge. Trust me, it does. I was chopping an onion and my index finger got a little too close. The Henkles knife would have glanced right off my finger nail. This knife sliced my finger nail right off, from cuticle to end. Other than that, it came as advertised -- good heft, excellent feel in the handle, "razor sharp" and inexpensive.
Rating: - The knife Chefs really use
I actually learned of Forschner knives from my daughter who works for a caterer and as a prep chef at an Edible arrangements store. She uses the fancy so-called professional chef's knives at the catering gig where appearences and impressions are crucial and uses the Fibrox knives at the fruit store where function and performance are most important. She loves these knives and gives them as gifts all the time. She does own a set of high end asian knives but uses the Fibrox knives where it matters....on the job. It's kinda like when those really expensive German hand tool brands claim they are the choice of pros when almost all technicians worldwide use Snap-on hand tools.
I also own a few Japanese chef's knives but love the out-of-box edge on the Fibrox. The blade is deep enough so that I don't knock my knuckles and the handle is shaped so that I can hold it with a firm grip without placing too much downward pressure on the blade. I sharpen my own knives and the Fibrox is very easy to re-sharpen and maintains an edge as well as any kitchen knife I have used. Overall a great value and excellent tool.
Rating: - Great knife for cheap!
I can't say enough great things about this knife. I work as a personal chef, and it's invaluable for the hours of prep work I do each week. Stays sharp very well, with the occasional run against the back of a ceramic plate. Love it.
Rating: - It Cut My Entire Hand Off!
It's that sharp. For it cut my entire hand off. maybe you will want a more dull knive for kniving. I had to use the other hand to type this very message! It's a good thing I have several. All I wanted to do was chop broccoli, but it felt so good. You know what it's like to get carried away.
- Great knife for the $$I really didn't believe this knife would be this good, considering the cost. My other chef knives are $100 henkels, and they are great, but I am turning to this one all the time. I really like the weight, balance, and the feel of the handle. And it's damn sharp!
Rating:
- Be Careful!I bought this knife on the recommendation of Cook's Illustrated and because my Henkles was refusing to keep an edge. All the reviews say it comes with a "razor sharp" edge. Trust me, it does. I was chopping an onion and my index finger got a little too close. The Henkles knife would have glanced right off my finger nail. This knife sliced my finger nail right off, from cuticle to end. Other than that, it came as advertised -- good heft, excellent feel in the handle, "razor sharp" and inexpensive.
Rating:
- The knife Chefs really useI actually learned of Forschner knives from my daughter who works for a caterer and as a prep chef at an Edible arrangements store. She uses the fancy so-called professional chef's knives at the catering gig where appearences and impressions are crucial and uses the Fibrox knives at the fruit store where function and performance are most important. She loves these knives and gives them as gifts all the time. She does own a set of high end asian knives but uses the Fibrox knives where it matters....on the job. It's kinda like when those really expensive German hand tool brands claim they are the choice of pros when almost all technicians worldwide use Snap-on hand tools.
I also own a few Japanese chef's knives but love the out-of-box edge on the Fibrox. The blade is deep enough so that I don't knock my knuckles and the handle is shaped so that I can hold it with a firm grip without placing too much downward pressure on the blade. I sharpen my own knives and the Fibrox is very easy to re-sharpen and maintains an edge as well as any kitchen knife I have used. Overall a great value and excellent tool.
Rating:
- Great knife for cheap!I can't say enough great things about this knife. I work as a personal chef, and it's invaluable for the hours of prep work I do each week. Stays sharp very well, with the occasional run against the back of a ceramic plate. Love it.
Rating:
- It Cut My Entire Hand Off!It's that sharp. For it cut my entire hand off. maybe you will want a more dull knive for kniving. I had to use the other hand to type this very message! It's a good thing I have several. All I wanted to do was chop broccoli, but it felt so good. You know what it's like to get carried away.
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