Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's
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Questions & Answers
Yes, I'd be delighted to respond to your query. Victorinox Swiss Army is the company where I work. The second digit in an item's base number refers to the knife's packaging, so the base number for the 8" Chef's Knife USED to be 40520. This was recently updated to include Swiss Item 5. The blade has a number of 20 imprinted on it. Regardless of the packaging, this item number is usually found on each knife. If the second digit in the item number is a 7, it means it comes in retail packaging, also known as a clam shell pack, which is what we sell on Amazon. If the second digit is a 5, the knife will be delivered in a brown corrugated box that is simple to open, also known as "frustration free packaging." The clam shell-packaged version of the knife was purchased by Cook's Illustrated, but it is identical to the 45520. I hope this information is useful. If you have any further questions, please do not hesitate to contact me. br>Thank you for being one of our customers!
Packaging that isn't a source of annoyance. It took me a long time to figure that out as well.
The slightly "rough" Fibrox material appears to be used in both the Classic and "Fibrox" (40520) handles. The handle has a unique shape. At the very end, the Classic slows down. The handle on the "Fibrox" is straighter, with a pinky hook at the end.
Packaging that saves you time and effort
Selected User Reviews For Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's
My Victorinox Fibrox Pro Chef's Knife, 8-Inch, arrived on June 10, 2018. The FFP of Inch Chef When it finally arrived, I was ecstatic. As a fan of American Test Kitchen, I had heard nothing but good things about this knife, but after three months of use, it has proven to be a huge letdown. It can't cut as well as my old, dull knives. The knife couldn't cut an eggplant into slices yesterday, which was the final straw. It was simply unable to pierce the skin. I took out one of my "dull" knives and cut the eggplant with it. br>I'm not sure what happened to the Victorinox Fibrox chef knife since it received rave reviews on ATK and Amazon, but my knife isn't up to par with everyone else's. This knife is not one I would recommend.
I was excited to finally get a proper chef's knife after years of working with cheap knives, but the knife I received couldn't even cut through paper. When I tried to cut the plastic shrink wrap around a pork shoulder, it just stretched out. I tried trimming the fat before smoking the meat with it, but it was so dull that I had to revert to a 20-year-old Ginsu knife because I was afraid I'd slip and slice my hand open because it wouldn't cut at all and I had to push the knife so hard while slicing. When attempting to slice tomatoes, it simply smashes them. br>However, I don't believe the knife was defective; rather, I believe the knife I received had been previously used. I noticed hundreds of small and medium nicks on the blade as soon as I took it out of the packaging, as well as several large tarnish spots. br>Based on my previous dealings with Amazon and Victorinox, I believe Amazon simply sold me a used/returned knife.
This was purchased as a present for my father's birthday. After a week of use, the cutting edge of the knife began to chip away, as shown in the photos. He was disappointed, and I was embarrassed, after I chose this knife over another knife he had specifically requested because of the positive reviews; I had expected much more from a knife bearing this brand name. br>br>Won't be buying from them again!.
It has a chopping effect. It also has a good cut. Is there anything else I can tell you? Please, buy them! But, seriously, we wanted to get some adult knives because we enjoy cooking and were tired of the low-quality sets we had been using. I did my research and these are literally the best knives you can buy for the money (this is the same company that created the Swiss Army Knife, by the way). Do you work as a chef in the restaurant industry? If that's the case, you probably don't need that $300 chef knife, and even if you did, I doubt you'd notice a significant difference. The blade came sharp, and I use a honing rod and a wet stone to keep it sharp. I haven't had to sharpen it yet because the honing rod is doing its job. The handle is extremely comfortable to hold, and the weight and balance make it simple to operate. I enjoy using my Victorinox knives and have been impressed by all of them (except the bread knife, which I have yet to use). Do you want knives to cook with or wall art? Would you pay more to fly coach if it meant a laminated Monet poster behind every headrest? Even if you're not sure, buy these and you can always upgrade the ones you need later and either have a backup or gift this to someone more grateful (just kidding, it's your money so buy what you want: ) If you haven't already figured it out, don't put your knives in the dishwasher. If you don't intend to hand wash your knives, you aren't ready to spend the money on good knives yet because it will dull the blade, turning your nice knives into dull knives. Sharp butter knives, to be precise.
When they arrived, they were "sharpened. " I would give this five stars if the handle wasn't so cheap and cheesy. As is, the handle does not have the same high quality as a knife that cuts through anything like butter. The knife isn't particularly expensive, so perhaps the company decided to save money by cutting corners on the handle and investing it instead in the blade. That makes sense to me, and I'm fine with it. The knife is one of my favorites and one that I would strongly recommend. br>12/4br>My love affair with this knife is still going strong; last night, I thought something was wrong with my potatoes because the knife sliced through them like butter, but with nice clean edges. Oh my- My admiration for you is growing by the day. However, I continue to be dissatisfied with the company. I've accepted that the handle's quality does not match the knife's, but I cringe every time I put this lovely knife into the cheap bendable plastic sheath that the company refers to as a "knife guard. " It is not washable on the inside and is intended to be used only temporarily. br>Now, if the manufacturer happens to read these reviews, I have some advice for them: Another of my favorite knives is a Kuhn Rikon green plastic paring knife. It's clean and well-designed as a whole. It comes with a heavy-duty carrying case. This knife guard is made of heavy-duty molded plastic and is a joy to look at. It's got a good reputation. On the sheath, there is a well-defined guard. The sheath has three holes in it to make cleaning easier. Even the plastic handle is nice; I adore everything about this knife, and if Kuhn Rikon can put together a knife and a health package for $7. 00 retail price, I suspect you can do a bit better with the handle and sheath guard for your more expensive chef knife. br>br>As for me, I'm going to look on AMAZON to see if I can get a sheath for this knife separately. br>br>br>br>br>br>br>br>br>br>br>12/4 Afterno br>Ok, I've come full circle on this knife; I went out looking for a knife sheath, and after all of my whining, I discovered that Victorinox sells sheaths specifically designed for this knife; while I was out there, I also read more reviews (there are thousands of positive reviews), and many experienced chefs indicate that the knife handle is nice and does not slip as a smoother handle might when wet; and while I was out there, I also read more reviews The lightbulb went off, to say the least. They have a point, in my opinion. I also looked for their paring knife and found a plethora of positive reviews. I also discovered a smaller chef's knife, and I am now completely addicted. So now that I have all of these beautiful and sharp knives, I bought one of each, as well as a sheath for each, as well as a glove to protect my fingers! br>br>I guess you could say I'm a sucker for knives, so I couldn't help but give this one a five-star rating. Simply put, I'm head over heels in love. Thank you, Vitorinox!br>br>.
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