Victorinox Chefs 7.5-inch Narrow Stiff Blade Rosewood Handle

I was looking for another good quality chef's knife to go along with my 10" Forshner chef's knife, which I've also been totally pleased with. A knife I expected to use more than the big one, especially for smaller jobs. This knife was perfect for my needs. It's light, well balanced, stiff and just feels great in your hand. The blade comes razor sharp, and with a good steel stays that way for quite a while. Forschner knives hold a good edge, so I've also made a point of getting blade guards from J.B. Prince Company for all my quality knives and recommend them too. No sense ruining a good edge by just throwing a knife into that drawer unprotected. I've always gone with the rose wood handles they're just too nice to pass up. But I'm sure the fibrox handles are perfectly suitable as well.

Perfect size, weight, and blade thickness for most jobs requiring a chef knife. Bigger and heavier is not always better.

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To me, this 7.5 very sharp chef knife is absolutely fantastic.

There's a word not to be missed in the description : stiff.

It is stiffer than the 8 inchs. It means that, when chopping hard veggies like carrots or turnip, this blade will follow the path without angle to paper thin slices. It is stiff. And I got this one because of this.

Not much reviews here for the 7.5 inchs. The thinner heel of the blade, probably. People buy the 8 inchs which is excellent. But to me, this blade is faster and with the pinch grip, it's a natural tool to mince and shop. Garlic ? Few horizontals/verticals, clac, clac, clac and its done. Flat, bang and its crushed. Took 5 sec. A real pleasure to use and, if you're not used to good knives, you will chop too much veggies just for the fun of it for a few weeks.

If the shape feel good in your hand, all you need is this 7.5", a slightly smaller utility, a paring, a filet and a bread. And scissors.

Those are the only knives I use at home even if I have other$. And im a serious cooker.

With these, I can cook everything I can think of with ease. But you will have to try it in stores to make sure the slimmer blade is good for you. Im glad I found my style. Shorter, lighter, thinner, faster blades. Bingo. Im a lefty. Santoku could also be good for me but dimples in blades are almost always made for the right handed (dimples on the left side of the knife only).

When I bought those, I spent a lot of time online and offline trying for different knife brands and I was ready to pay 100 buck per knife as long as I was sure I bought the best knives FOR ME that I will like to use. I wont buy forged knives anymore. Too heavy. Expensives stamped knives (shun, global, ...) are too fragile for me. I mess my kitchen with bowls and cookwares and klings! and klangs! The forschners are perfect middle of the road between performance and toughness.

Hope this helped. Just ask yourself what kind of knives you really need. Will you use your knives daily for real or will you just show em off to friends and call pizzas. Expensive knives means proper cares. I prefer to care about my guests rather than my knives. And they dont give a damn about my knives. They like my cooking.

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