Victorinox Chef's Knife

I recently made a career change into the culinary world, and this knife remains my favorite after 6 months of heavy use and abuse. Whether I'm slicing a cake, carving a turkey, or chopping mushrooms, this is the knife I reach for first. (It's also the knife the other cooks want to borrow most often.)

Most importantly, the knife is extremely sharp I remember opening the package and finding a knife that was literally razor-sharp. I sharpen it at least once a day, and it seems to re-sharpen more quickly and stay sharp longer than my other knives.

Secondly, the handle it terrific. It is ergonomically shaped and is made of a hardened rubber material, so it is much easier to grip than knives with handles of metal, wood, phenolic compound, etc... (you'll really appreciate the handle when dealing with slippery items such as raw chicken or fish).

Finally, the blade itself is nice and wide, so you can use it as a scoop to shuttle ingredients to and from your cutting board.

The one possible drawback is the weight of the knife it doesn't have the heft of other knives I've used. However, some people may actually appreciate the lighter weight.

Can you find a better knife out there? Yes, but you'll have to pay upwards of $100 (and sometime MUCH more) for it. In my book, the price/performance ratio of this knife warrant 5 stars.

This is a wonderful knife. I don't think I've used a really good knife since I was growing up. My dad was a master cook and always had good knives that he kept razor sharp, but I've never owned a good set of knives. I wanted to buy some good quality kitchen knives but didn't want to spend hundreds of dollars, so I started reading reviews here and other places online. The Forschner knives had great reviews and I liked the idea of the Fibrox handle, which is slightly textured. I feel like I made a great choice. The knife is sharp, lightweight, and has good balance. The Fibrox handle is perfect for me; easy to grip and non-slip. I have arthritis and some weakness in my hands so knives with wooden or hard handles hurt my hands. This knife is a joy to use; it makes slicing and chopping for meals fun and easy and I find myself cooking more because of it. I intend to buy more of this line of knives. Highly recommended.

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I purchased this knife and an 8-inch chef's knife (Forschner) at the same time, thinking that the 8-incher would be my primary knife. Everyone in the family uses this 6" knife all the time. It fits the hand so well and chops veggies superbly. A great bargain too.

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I received this knife as a Christmas present and so far, I am pleased. What struck me first about this knife is how wonderfully sharp it is. I also own a Wusthoff Santoku (which I love, too) and this knife was just as sharp right out of the box as the Wusthoff was. It is rather comfortable in the hand and the shape of the blade allows for very smooth rocking and chopping action, which is wonderful when you are chopping vegetables. It is also wonderful for carving meats, with its long sharp blade. The grip is slightly larger than I would like, making it a bit more cumbersome to hold than my Wusthoff, but that is not a big issue for me considering the price point of this knife. If price were not an issue and I had to choose between a Wusthoff and a Forschner Fibrox, then I would probably choose a Wusthoff. But being that a Wusthoff of this size would be at least $50 more, then price does come to play. If money is no object, then choose the wonderful German steel of a Wusthoff or look into the Japanese steel of a Shun. But if you are like most of us and have to consider price, then I do believe you will be happy with a Forschner Fibrox Chef's Knife.

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I bought this knife primarily for cutting up chickens, which it handles with ease. It outshines my cheapo chef's knife from college so much that I've been using it for all of my slicing and dicing until I can get the 8-inch version. The six-inch blade is a bit small for some tasks, so it's better as a compliment to a larger knife rather than a replacement. It's a great knife to have around when a chef's knife is too big for the job. You really have to work to get the knife to slip out of your hand; the Fibrox is an amazing material. Also note that the blade is angled somewhat from the handle, which keeps your fingers from hitting the cutting board when you're slicing.

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