Victorinox Fibrox 8-Inch Chef's Knife Review (Long Term Use) 

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@Lee Forrest you are welcome xD

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Rosher Perera Canada

Thanks!

Glad you found it helpful! I saw lots of videos on new knives, but not much regarding long-term use.

Kinsiderations and a long term review is what I needed

Glad you enjoyed i!

What do you think about misen compared to this

​@@pinoiboi13 i havent tried misen knives yet, but it says it uses japanese AUS10 steel with HRC 58, compared to victorinox which uses german X50CrMoV15 steel with a HRC 56. Meaning the victorinox steel is softer, which means its more durable for heavy work and easier to resharpen compared to misen AUS10 steel, which could hold a sharpness longer since its harder, but may be more prone to chipping than german steel. as for grip, depends on your preference if you're gonna use it in heavy kitchen jobs, then fibrox is very comfy and light on your hands with no sharp edges on your grip.

Thanks for visiting and subbing! Glad you enjoy the content.

@森林 Imagine thinking Miyabi is high end XD

@森林 Just because some people are poor doesn't make it high end you can get them on amazon for pete's sake XD hahahah

She recently started to use the Wusthof Classic in addition to the Fibrox! It will only be a matter of time until she reaches for that Misono.

@@Kinsiderations can you imagine the happines when you find yoshida hamono zdp189 in dishwasher. Priceless!!!

Good point! 😱

@@Dr.Sciatica Domestic violence call...🤣

15°

Easy choice. This in 8 or 10" beats almost anything on the market under $200 for long term daily use.

Thanks. I ended up buying the Victorinox, and I’m glad I did. Great knife!

I believe it is literally molded onto the blade. Makes the whole knife almost a single solid piece.

Correct, knive handles of that type are usually injection molded. If done right, there's a nearly perfect fit between the blade and handle.

To be fair you need to use a honing steel on pretty much any knife

I bought this to replace a knife that was lost in a move and this one does not hold an edge anywhere near as well as my previous knife. Sadly I don't know what brand it was as it was a gift and always perfect for me and I never imagined needing to replace it. I bought the same one as in the video because of all the reviews and was very disappointed in the edge.

How can you lose sharpness when grit is increased to 6000?

If you’re looking at it from a technical angle, then sure there are definitely better knives - but for regular people who just want a good kitchen knife, the praise is deserved when most of the other knives at its price range are utter crap.

@Abhishek Shibu if the edge is too fine, then it will blunt more easily. You'll get a razor-sharp knife to start, but it won't last long at all.

Did you use this knife?

@@sadcat520 no unfortunately not but according to reviews and youtube videos its probably the best value for money out there

During my time almost everyone in my class had a full set of these. Including the case.

@@nikoskanavitsas9913 Why do you say it...i am thinking of buying a chef's knife...

20 degrees each side

Hi, do you suggest this knife for a First time Prep Cook job. Ill be using it for 5-6days/week 8+hrs. Thanks in advance!

@@ThicFig 1000%.. it keeps its edge and has a good fat ergonomic handle

Recorded on a Fuji XT-2

you hone every week...you really do only need to sharpen a few times per year unless its heavy use

Most likely from sharpening

You are comparing apples to oranges. Stamped bladed is not a factor of quality.There is japanese highend knifes (i cant remember the name, they showed it to me in a knife shop with a very fancy horn handle, 450bucks+) that are stamped. In fact, most of them are and its not an issue. Quality/cost is added by human labor but for a chef knife that's not really neccesary, a lot goes into polish as you of course know and the handle, fit and finish. The victorinox and its dick, mercer, messermeister whatever brothers are tempered down and towards the tip. There is no need to refine a secondary bevel like on a yanagi because well there is none. The fibrox handle works better than any expensive one. Some got dunnschliff, most solingen knifes do and surprise those are forged but not highend or very pricey. Does it mean that a wusthof classic for 60bucks is a beater knife? It isnt. Does it mean that the wusthof performs better than the victorinox?it doesnt. It is basically the same but 20bucks for a prettier handle or 200for a horn handle and more polish overall which takes HOURS of work to do perfectly and does pretty much nothing for the user. Thats why kitchens use victorinox, mercer..whatever as a main knife. There is beater knifes, you notice them having no taper towards the tip and that secondary bevel to get em thin towards the bottom. Stamped or forged, it doesnt matter. Victorinox fibrox is not a beater knife. There is gyoto that do similar to the victorinox but on 60-62HRC insted of 55-56. Does it mean that they cut better? No, they won't. 70/30 edge isn't a real benefit. WIll they hold the edge longer? Of course. Why are kitchens using a 40$victorinox over a 110$ gyoto then? You can keep them victorinox sharp on a steel. That means effectively less time spent sharpening and more money saved for no downside. A santoku will cuz vegetables better than a chef knife, a little bit, that require slicing. A nakiri will do it even a bit better. Does it make a santoku a beater knife? There is show knifes, damascus comes in mind which is 60%cosmetic and well a bit because vg10 sucks in many ways but mostly fancy knifes are for fancy very specific tasks like cutting fish for sushi rolls. The Kramer Zwilling knife is a show knife, definitively not a beater knife but the one time i handled it in the shop it didnt cut better than the victorinox so..here you go. Beater knifes are a lot cheaper than victorinox too^^.

@@emeukal7683 I never said that did I? 😁

I am, that was my first attempt at YouTubing =). Been super busy raising my toddler that I don't even have time to maintain this channel.

I can’t tell you how many line cooks I’ve seen that have Japanese knives that are flat as a spatula. In professional kitchens unless your an executive chef or an executive sous chef you’re going to to get your knives banged up. Super easy to sharpen so the performance generally is superior to knives that need lots of upkeep in a real world setting. I got a lot of flack for saying I don’t like Japanese knives and think their overrated.

I've heard people knock on this knife because of its appearance. It ain't pretty, but keep in mind that this knife is designed for use in a professional kitchen. It is not designed to be a signature knife used by an executive chef. It's a workhorse. It does its job very well and at a remarkable price point. I just ordered another one from Amazon, October 2019, and got it for $35.

Aron Llanto have a look at the mercer renaissance, also very good alternative

@@ohneil9416 that's $90cad on Amazon

Wow, sorry my bad, was only £40 here in the UK so assumed it would equate to around $50

Home kitchen. In a professional kitchen all I used was an Asian cleaver.

Okey if it was used in a professional kitchen for 4 years the logo on the blade schould be nearly gone.

@@Kinsiderations what brand of cleaver do you use ?

@@Dr.Sciatica It's made by Thunder Group. It's over 10 years old so not sure if still being produced.

@@Kinsiderations it is

12C27 steel will never have the same edge retention of VG10, Aogami superblue or more "exclusive" steels. That mean you will need resharp the knife more often, or you can´t make blades very thin. In opposition, resharpening "hard" steels are more difficult. It cost 10 times more? maybe not, but harder/finer steels cost more than a regular/industrial/common steel (like 12c27 of Victorinox or X50CrMoV15 off famous european knives (wusthof, zwilling, gude, etc) And yes, there are many "names" so overrated

Wow. A bit expensive. I would wait for sales before making the plunge.

What did you cut during that week? If you cut on a glass or hard plastic cutting board, that sounds about right. Otherwise, for normal home use this knife doesn't dull anywhere near that fast. For about 5 years this has been my main knife for home cooking and my experience is consistent with the review in every respect. Hone it occasionally for 20 seconds before storing, sharpen maybe twice a year, and it will slice newspaper into thin strips any time you want to come by the house.