Victorinox Cutlery Chef's Knife

In commercial kitchens this knife is invaluable. They use it for chopping vegetables, trimming fat from a large roast, and cutting pizzas and wheels of cheese. After I left the culinary world, I missed it and bought one. Now, with just a family and friends to cook for, I use it to cut squash and melons and large vegetables including onions--a hold over from my restaurant days. Despite it's size, the knife feels controlled and sharp; with a little practice, you'll feel comfortable mincing a single garlic clove. There's nothing to fear so long as your knife skills are developed.

Also, you'll find the blade length helpful in other applications. I use it to cut dough, awkward shaped breads and large roasts. Keep it sharp and it'll be a great bread knife. If you don't have a big cutting board and use it, this isn't the knife for you. Since you went looking for a knife this big, you'll probably use it more than you think you will. I do.

One point of advice: If you're going to use this knife to scoop minced food off the cutting board into a pan, don't clear the knife with you finger. Either use the pan to scrape the knife, or use a dough scraper. The blade is so long and tapers so gradually, your finger is over the blade and moving toward the edge before you know it. If you're not used to a knife this big, pay close attention to your cutlery habits. On the second week of my restaurant job, I sliced my thumb badly. I learned quickly to be careful and follow the rules after that. It's important to have good knife skills around this knife, if you're sloppy, you'll cut yourself. Otherwise, you'll love it.

A gift for my mother (age ~72) She seemed thrilled with the knife. The chefs blade design is one she had never had. Cooking is one of the few pleasures she can still enjoy and this knife adds to the enjoyment. Large white handle (good for arthritic hands) fulcrum design for easy "roll chop" action. Good thick blade does not "wobble" or flex when cutting tough foods like squash.

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I find this knife to be comfortable and it has held up quite well, but the geometry seems all wrong for a chef's knife. It is more suitable as a slicer for roasts than it is for rock chopping vegetables. It's like the blade should be taller and have more belly, but instead the knife is either on its tip or heel most of the time. If it works for you, then that is great, but I felt the need to chime in with another perspective.

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If you work in kitchens this knife is a safe bet. People don't like big knives but having this one is very useful. It can be used as a slicer, great for watermelons wheels of cheese etc. This knife stays sharp, just needs to be honed.

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This knife is totally excelent for those who love cooking, it helps you cut in a very easy way. I love it!!

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