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Victorinox Fibrox 8-Inch Chef's Knife
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Victorinox Fibrox 8-Inch Chef's Knife
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Product Description
A great all-around kitchen blade, this 8-inch chef’s knife is equally suited for crushing garlic and chopping herbs as it is for slicing through a rack of ribs. Its comfortable non-slip handle is made from Fibrox—a thermoplastic elastomer with a slightly rough texture for grip Read More
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keyboard_arrow_downRayF
22220
Jul 23, 2018
Damn it! Just bought this knife elsewhere (and paid a lot more too). Great knife, very hand to use, and has a VERY sharp point (bit me twice). Very good deal at this price.
Benjabooly
373
Jul 20, 2018
This is a knife made for large quantity kitchen or meat cutters. It is easy to sharpen and NSF certified. Better than almost any other brand of polymer NSF knives.
Benjabooly
373
Jul 23, 2018
Actually, you are right that it is not a high bar, because its exactly what this knife is. I have no idea what video you are talking about, but I am a butcher, who has used GFS, Wusthof, F Dick, Victorinox, Dexter, and several other of these knives, which are almost always have the same "High Carbon German Stainless steel" which is of course 1.4116 or x50crmov15. I genuinely believe this to be the best of all of those, when it comes down to no more than cutting thousands of pounds of meat, when it comes to product price point and quality, and having the NSF certification, which some places require.
harrisonh
51
Jul 31, 2018
Benjaboolyand if you are a butcher, a victorinox and dexter sani-safe ARE good choices because the soft steel can be touched up quickly and the handles, although uncomfortable, are non slip. Victorinox and dexter are by FAR the ones that are used in your industry the most. I have seen somewhat of a regional difference, more dexter on the west coast and more Victorinox on the east coast. For people in your industry and in my industry reliability is a MAJOR factor and Victorinox IS an excellent choice. they also used to be inexpensive. Cost and reliability is why we used to use victorinox as our "comis knife" or our "house" (owned by the company) knives. Most of the people that are shopping on massdrop are not butchers, though. They're home consumers, and the things that are important to your industry are not always the same as the one in my industry and certainly are not the ones that are important to the general public. Again, I'm not saying not to buy a Vicky. I probably still own a dozen of them. I am saying there are FAR better ones (for the general public) for about the same money.
Vicky is not as hard a steel, but yes, you're right, whether 4110 or 4116 steel, it's just a commodity . But as a butcher, you know well that handle to blade angle, blade shape and non-slip nature of handles is very important. My opinion was based on usage for the average consumer, not a butcher. For them the Victorinox swiss classic is a FAR better choice than the fiberox (same blade, different handle). If a person is a butcher, yes, the fiberox would be the much preferred choice.
But also for a home consumer or for a working chef-as opposed to your industry, the other knives are FAR better quality for about the same money. Just ask a working cook/chef. For a question about butchering, I'd ask a butcher. I'd take Victorinox or dexter as the ones to use. Both you perception and my perception is based on our actual experience and based on what is best how you and I each use them.
Vicky is not as hard a steel, but yes, you're right, whether 4110 or 4116 steel, it's just a commodity . But as a butcher, you know well that handle to blade angle, blade shape and non-slip nature of handles is very important. My opinion was based on usage for the average consumer, not a butcher. For them the Victorinox swiss classic is a FAR better choice than the fiberox (same blade, different handle). If a person is a butcher, yes, the fiberox would be the much preferred choice.
But also for a home consumer or for a working chef-as opposed to your industry, the other knives are FAR better quality for about the same money. Just ask a working cook/chef. For a question about butchering, I'd ask a butcher. I'd take Victorinox or dexter as the ones to use. Both you perception and my perception is based on our actual experience and based on what is best how you and I each use them.
RonJambo
42
Jun 14, 2018
I'd recommend the CKTG 210mm gyuto for $30 over this if you want a sharp general purpose chef knife. Better steel than the victorinox. The fibrox has that thick molded handle right next to the blade that makes it difficult to sharpen at a shallow angle. That being said, I have far more expensive knives with elite steels but still keep one of these victorinox around as a beater knife for chopping through chicken bones and hard squash, melons, gourds, etc. Higher end steels are typically more brittle and will chip during such a task, so you want a beater knife for that type of abuse.
phoenixsong
1055
Jul 20, 2018
RonJamboHmm... That doesn't bode well. I'm currently using a cheap knife which claims to use AISI 420 steel- which is supposedly quite soft. Yet my blade has chipped twice; seems like I sharpen knives at too shallow an angle
Overload
1
May 26, 2018
Is there any difference betw this and the Victorinox Fibrox Pro 8 inch Chef Knife? I see this knife selling for more.
Penn
61
May 25, 2018
Here is the problem I see with this offer. Beyond price--and it beats Amazon's price for the identical knife on Amazon at this moment by only 50 cents--is something no one's mentioning: Delivery time frame, and most importantly, the fact that Massdrop buys are final sale, no returns. For the 50-cent premium on Amazon, I get free two-day Prime delivery and return privileges. That makes it a better deal.
IMO, when Massdrop is offering something readily available elsewhere, it really has to offset the long delivery time frame and failure to meet current standards in post-sale service (i.e., accepting returns) by having spectacular, legitimate discounts.
IMO, when Massdrop is offering something readily available elsewhere, it really has to offset the long delivery time frame and failure to meet current standards in post-sale service (i.e., accepting returns) by having spectacular, legitimate discounts.
sw126687
33
Apr 25, 2018
I've owned one of these for 7 years and it continues to serve me well even though I have more expensive knives in the block. I especially use this for tasks involving bones, such as splitting chickens, when I might not want to subject my other knives with thinner edge profiles to that task. It balances well in the hand and the textured fibrox handle provides nice grip even with oils or animal fat on my hands. Current price is the same as what I paid 7 years ago on another website, so the lack of inflation adjustments means it's an even better buy today. I'm struggling to think of a better first/only chef's knife for a beginner that isn't significantly more expensive. Many people who are more experienced (or more moneyed) still keep these around, which I think speaks well of their quality and durability.
A community member
Apr 25, 2018
Everyone should try this knife once — it’s a great knife for a low price. I’ve since moved on to Global but still use this as a second knife or a loaner and it still holds up over a decade later.
givemeyourshoes
426
Apr 25, 2018
I got this knife for Christmas. It's simply amazing. It holds and edge great. Is very well blanaxed. And so easy to use. Atthis cost it's a steal. I highly recommend it.
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