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Kitchen & Housewares : R.H. Forschner by Victorinox 8-Inch Chef's Knife, Black Fibrox Handle
Rating: 
- R.H. Forschner by Victorinox 8-Inch Chef's Knife, Black Fibrox Handle
handle is not as comfortable as my wustoff,but for the money, this is a really sharp knife.it is used very frequently!
Rating:
- Never received this product after three weeks with no notice
Was expecting this product at least a week after the shipping date. Somehow, never received it after more than three weeks later. Don't know who the seller is but its very very bad customer service. Never received any notice, call, email, etc. on how/why the product never came\^^/
Rating:
- great knife- reasonable price
I don't always believe the ratings of products. In this case, they were right on. America's Test Kitchen said this is the best value.
Rating: - Best ever
Of all the knives I have (some very expensive) this is absolutely the best. It slices through food like it was slicing through butter. The quality is unmatched.
Rating: - There is probably no better BANG for your BUCK in cutlery...
I am not a knife snob but we own a true classic workhorse of a chef's knife, the J.A. Henckels Twin Four Star 8-Inch High Carbon Stainless-Steel Chef's Knife, and when a family member got one of these VICTORINOX knives as part of her "kit" for going off to college I was keen on comparing the build quality of the two.
Put simply, the VICTORINOX is quite impressive if not as heavy-duty as the HENCKELS. With its thinner, but excellently forged and machined blade, this knife is more like a SHUN than a top-of-the-line HENCKELS. And right out of the box this knife seems to be every bit as sharp as a friend's treasured SHUN CLASSIC - which is saying a lot!
All of these great knives, VICTORINOX, SHUN, & HENCKELS, are made with high carbon stainless steel - which is an alloy that provides the most useful compromise between the "sharpen-ability" of carbon steel and the stain and rust resistance of stainless steel.
Hopefully I will have a chance to actually prepare some foods with this knife; in the meantime let me say that if I were on a tight budget there is no doubt that I'd go for this tool instead of the HENCKELS at four times the price or the SHUN at five times the price.
More later after I have a chance to put this baby through its paces ;^)
Bon cuisine!
- R.H. Forschner by Victorinox 8-Inch Chef's Knife, Black Fibrox Handle handle is not as comfortable as my wustoff,but for the money, this is a really sharp knife.it is used very frequently!
Rating:
- Never received this product after three weeks with no noticeWas expecting this product at least a week after the shipping date. Somehow, never received it after more than three weeks later. Don't know who the seller is but its very very bad customer service. Never received any notice, call, email, etc. on how/why the product never came\^^/
Rating:
- great knife- reasonable priceI don't always believe the ratings of products. In this case, they were right on. America's Test Kitchen said this is the best value.
Rating:
- Best everOf all the knives I have (some very expensive) this is absolutely the best. It slices through food like it was slicing through butter. The quality is unmatched.
Rating:
- There is probably no better BANG for your BUCK in cutlery...I am not a knife snob but we own a true classic workhorse of a chef's knife, the J.A. Henckels Twin Four Star 8-Inch High Carbon Stainless-Steel Chef's Knife, and when a family member got one of these VICTORINOX knives as part of her "kit" for going off to college I was keen on comparing the build quality of the two.
Put simply, the VICTORINOX is quite impressive if not as heavy-duty as the HENCKELS. With its thinner, but excellently forged and machined blade, this knife is more like a SHUN than a top-of-the-line HENCKELS. And right out of the box this knife seems to be every bit as sharp as a friend's treasured SHUN CLASSIC - which is saying a lot!
All of these great knives, VICTORINOX, SHUN, & HENCKELS, are made with high carbon stainless steel - which is an alloy that provides the most useful compromise between the "sharpen-ability" of carbon steel and the stain and rust resistance of stainless steel.
Hopefully I will have a chance to actually prepare some foods with this knife; in the meantime let me say that if I were on a tight budget there is no doubt that I'd go for this tool instead of the HENCKELS at four times the price or the SHUN at five times the price.
More later after I have a chance to put this baby through its paces ;^)
Bon cuisine!
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