Victorinox 12-Inch Chef's Knife, Rosewood Handle

Nice to see the Fibrox 8 version of this terrific knife getting such wide recognition. Astonished no one has even reviewed the Rosewood 12 yet.

The 12 is made from the same "Swiss Army Knife" steel as its smaller siblings. But the longer blade means longer cuts, and a further drop of the bottom third of the blade while rocking it, so you can slice up bigger and more stuff. I do a big onion with an X pattern with this instead of trying to cut horizontal layers, etc.

The blade takes a wicked edge, which is easily maintained between sharpenings with a steel hone.

With the 12, there's so much more blade area. It's long and heavy enough and sharp enough to drop straight through most anything.

Do not be put off by the thought that it is too big for your hands. Some of the best prep cooks I have ever known have tiny hands. Sara Moultin of PBS is an example. She does her whole show with a 12, never hurrying, never straining. Practice with it carefully for a while and you'll be fine.

The rosewood handles mean hand washing only, while my 8 and 10 with their Fibrox handles go straight into the dishwasher. They are, after all, kin to the NSF blades that commercial kitchens run through their dishwashers 500 times. I use the Fibrox ones for the really messy jobs. But for 95 percent of my cutting, this is my go-to knife.

I own an array of chef blades, as i am a chef professionally. Although i own a few expensive blades, i find that for practical daily use, these Victoronix blades suit most tasks admirably. They arent very expensive, and for larger scale production, they hold an edge quite well. Eventually, they do wear down, and especially with the wooden, Forschner style handles, the metal tends to raise out from the handles eventually, which doesnt make for comfortable use, but....for everyday use, and for the price, i consider these to be pretty much top line. I see no reason why you wouldnt want one, i would recommend these over more expensive purchases like Shun or Wusthoff any day. 12 inch blades are typically used for larger scale, less refined work, and you really dont need to spend $200+ to accomplish this task. So, i typically get a year or so of daily use out of these before i find the handle has worn enough to be relegated to home use. Anyways,

Enjoy

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I was sketpic about having such a long knife. Using it is changeed my opinion about the size. Great for chopping vegetables like for instance onions. It's now my main kitchen knife. And I greew up in a house where this model (10 inch one) was used, so I know I will have this knife for the rest of my life. Great buy.

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Overall solid knife. Great for cutting large slabs/ wheels of hard cheeses such as parm and gouda. As well as large sheet cakes. Mine came with a minor chip in the edge. Great thing about victorinox is they comeke with lifetime warranty on factory defaults. Could have sent it in but chose to worke the chip out on my whetstone instead. Very satisfied with the knife especially for the price. Great value. For a younger cook just starting out and looking to expand their collection or anyone on a budget victorinox is the way to go.

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I got this for my wife for Xmas (per her request). After using the 10 inch blade for a few years now, this is now her go to steel in the kitchen. It is very comfortable to use and can gain much more leverage when slicing through squash or other stubborn veggies.

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