think the forschner/victorinox can get sharp, but the blade is low quality. It doesn't hold the edge for long. if you like to continually sharpen your knives, then by all means. otherwise get a higher quality knife.p.s. I own 7 victorinox knives including a few cimeters, a chef's knife, fillet and boning knives and paring knife that snapped.
I much prefer MAC for a few dollars more, then you don't need to replace anything. For chefs knives I really like Moritaka but recommendations for a Cimeter? Richmond Artifex
I have dealt with the 'forever sharp' types of knives previously and found them to be lacking in consistently, particularly when cutting raw meat.
This blade has been a dream for precise cuts. I just finished filleting some venison and beef london broil for my first attempt at jerky. Half the meat was thawed completely and this utensil still enabled me to make even cuts of consistent thickness.
I look forward to more products of this type!
Buy Victorinox Cimeter, Curved, Black Fibrox, 10 in. Now
This is a fantastic knife for butchering game and cutting large steaks. It is really good on elk where the steaks are large and it is difficult to get a clean cut with a smaller, narrower knife. The blade holds its edge well and it is easily touched up with a steel.Read Best Reviews of Victorinox Cimeter, Curved, Black Fibrox, 10 in. Here
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