Fibrox Pro 8 Inch Chef’s Knife, Dishwasher Safe, Black

This was recommended by America's Test Kitchen, and it was worth the hype. It is sharp. Feels good in my hand. The handle feels natural. Cuts very well. I'd buy it again.

I'm not sure what knife the one star reviewers are talking about, but it sure wasn't the one I received. This thing is so sharp it cuts through a tomato like it wasn't even there. I mean, hardly and pressure on the knife at all - it was like cutting through air. Cucumbers are the same and even carrots take very little pressure on the knife. Good grip on the handle and well balanced. Very impressive for a knife at this price point.

I really like this knife, the size is just right for a larger cutting board, the knife being made of stainless steel makes it really easy to clean, if you know to use a pinch grip and a correct way to protect your fingers by using your knuckles to guide the blade to have maximum control it is very safe, compared to a dull knife, it also comes very sharp out of the box, and it looks very high quality for the price, I also love the handles material being anti slip for one’s hands are soapy or greasy and really wants a good grip.

Very sharp, good balance, and the grip is comfortable and does not slip when wet. The blade is easy to maintain. The packaging can serve as a sheath until a better solution is found. The blade spine is significantly narrower and lighter than other chef's knives I've used, yet the sturdy blade stays true when cutting. This 8 inch sized Chef's knife is an all-around workhorse that has been a pleasure to use.

I bought this based on the recommendation by ATK as the #1 top 8" chef knife choice under $100. I cook & prep alot so my chef knife is 1 of my most important kitchen tools. I am satisfied, it is sharp and light so less hand fatigue for me. High quality, Swiss made.

Cheap and easy. Less than a 100.00 USD. Pay attention folks. This is a disposable. Any thoughts of long term on this are fool hardy. The name is a quality one. Swiss Army knife anyone? You are not going to get Damascus steel here or hammer or heat forged in some rare Japanese Temple Smelt or forge so get over it! Now to the good stuff, and who this is for. You did read Amazon's comments right? For Home Chefs and Professional use. This means it is not a lifer knife. Once dull, dispose of properly. Meat butcher shops love these knives. They don't have time to sharpen them. Dull dispose , get another one out and keep on cutting. Home chefs on a budget and just starting out, this is fine. Good edge, not surgery edge, but good enough. Vegetable cutting for me is fine. For now. But holding an edge and being hard is not easy. I like this one. I know it will not last so I enjoy it for what it is today. The handle grip is fine. Easy to care for, and a good purchase in my hand. Knife has reasonably good balance. Makes easy work of carrots and celery, and tomatoes no problem. Meats do just fine. Construct is what I expect from a Chromium Carbide Stainless Steel Knife. Low maintenance, and easy to clean up. No oiling since it is not high carbon steel. It is an average in the kitchen use knife for most of us. If you are a Cordon Bleu, you already know what this throw away is. If you get a year of long hard use out of it, throw a party. Short of abusing this knife, it should do about that amount. But everyone's cooking chores and food stuffs to be cut can vary. Go through bone allot? Don't expect this edge to last. This is an under 50.00 USD knife remember? So the main thing I use it for is my power diet I am under taking. Wanting to drastically get more fruit and vegetable diet in gear this knife, my food processor and other ancillary items are set to get my life turned around along with great exercise. Down 17 pounds in under 2 months! This knife opens the door to more delightful cutlery I want to use in my lifestyle change. This throw away will be part of it. I want a fine Damascus steel knife sure. I love the heat and hammer folded and forged durability and esthetics. I am paying attention to Rockwell hardness and composition sure, but not stressing on it allot. Allot of people want a lifer knife for nothing. So unrealistic. Unless you are prepared to sharpen and maintain say a High Carbon Steel knife while that has an incredible edge, you will need to sharpen it more often. Oil it too! Also remember when you sharpen you remove material of the blade which is a normal act of sharpening. High Chromium Carbide Stainless steel is old reliable. No oil needed and will hold its edge longer, usually. But harder to sharpen typically than High Carbon Steel knives. This starter knife here will open doors for many needing a cheap knife for getting started in cooking on a budget and move onto a better knife when they are ready. Or like me have a few cadre of knives for the applications in the kitchen I may have. This knife is invaluable for one you really don't care about stressing in the kitchen because it is cheap. Break the edge, so what? Get another one, they are cheap. Firstly though ask yourself how you damaged that knife using it improperly? Was it defective? In any case ponder for a bit and move on. So my rating of 5 is for what it is. Cheap throw away and project knife. Easy to care for, and easy to use, good balance and a reasonable edge. A lifer knife? A 1 star. You will find this edge harder to get back but it is possible, but ask yourself if it is worth the time and money on stones and so on, or just get another one. A lifestyle is about choices, and this knife fits many needs. Be honest with what you are going to do, and what your expectations are. One knife does not do all! Also, remember Amazon sells a whole many more knives if this isn't the one. Do your research beyond here at Amazon. Learn how knives are made. Fascinating actually, and do research beyond the marketing BS! Use always a sharp and maintained knife, and happy cooking!

I was so used to my old knives' performance that I had forgotten what a top-quality knife is like. This excellent knife cuts as easily as a scalpel. Almost no effort. It is a bit heavier than my old knives, it's well-balanced, and has a comfortable, no-slip handle (fits my hand). And, it's PRICED RIGHT! I'm quite pleased. Thanks, America's Test Kitchen, for the recommendation!

I had been a pretty serious home cook for a few years before I decided to finally get myself a decent knife to work with. I enjoyed eating good food but the process felt arduous most of the time. While chopping/cutting my hand usually wound up getting tired and I would frequently get blisters from the amount of grip and pressure I needed to apply to the blade. With the Fibrox Pro the difference was night and day. I was looking for recipes that required more ingredients to be chopped. Working with the right tool makes the job so much more enjoyable. Things I like about this knife; It is a thinner blade, which makes cutting, handling, and sharpening easier. This also means it won't hold an edge as long but as someone who uses this knife heavily 3-5 times a week I can go about a month before I feel like sharpening it back to point where I can shave slices off a tomato with one hand. And although the handle may look like a rough plastic with bad ergonomics in the pictures in hand it is very comfortable. The blade's sharpness allows for a lighter grip and causes less hand strain even when butchering whole poultry or cutting through tough vegetables like acorn squash. And one of the best features of this knife is the price. I've seen it go between $35-$48 dollars. I wound up buying four more of them for friends and family last Christmas. All of them love their knives as much as I do. My only true complaint is all the scuffing on the side of the blade from my sharpening. That could be an issue with the steel or an issue with how I'm sharpening it, either way it is only cosmetic. Some people like to see their blades well worn. If I ever feel like replacing it though it's going to very cheap to do so. If you are a home chef or know one this is probably the single nicest kitchen upgrade any budding cook can receive. I also suggest completing the set with one of the many medium to large ~$20 bamboo cutting boards you can find on here and also a 1000/6000 grit combo Japanese whetstone to be able to do your own sharpening. Catch a couple of Burrfection's Youtube videos and you'll know how to keep one of your most important kitchen tools working like it is brand new.

I did some research on what would be the best knife to buy for this price range, and the Victorinox ones always came up top of the list. Purchased this knife and have been having a blast with it with making food. The handle is super comfortable to hold and is sturdier than it looks, the blade is insanely sharp and I'm pretty confident that it'll sharpen well, and doing cuts that require you to rock the knife back and forth on a chopping board are a breeze due to the angled blade. No knuckle-banging-on-the-counter with this knife. It also says that it's dishwasher safe, but I'd rather not take the chance with it. A brilliant addition to my kitchen; if you're the fence about upgrading, take the leap!

Been using this knife for years and it's still very sharp (with proper honing and sharpening of course). Just don't use it to open coconuts or similar...

Parfait pour qui veut disposer d'un véritable couteau de chef tranchant, confortable, de bonne dimension et abordable. Un très bon couteau

This is the best knife to buy at a budget price. Seen lot of videos and reviews, decided to buy a Mercer then I bought a sabatier, but after buying this victorinox, I just regretted buying the previous two. Sharp, balanced, good handle and maintain edge.

Sono coltelli per tutti, ma soprattutto per professionisti. Per me numero uno.