The Victorinox Fibrox 8-Inch Chef's Knife is a stamped high-carbon stainless steel blade with a textured red Fibrox handle, the same pattern long used in commercial kitchens and butcher shops. It is light, takes a sharp edge quickly and is easy to keep clean, which is why it shows up in restaurant kitchens and cooking-school lists. It does not have the heft or edge retention of a forged German knife, but it costs far less and is easier to maintain. Reviewers and owners consistently rate it as one of the best value chef's knives, with the handle shape and grip the most common point of debate.
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Reviewers and owners rate this knife highly for sharpness, light weight and value, and it appears repeatedly on professional and publication recommendation lists. Complaints center on the handle feel and on how often the edge needs touching up.
This is an 8-inch chef's knife from Victorinox, with a red Fibrox handle. Victorinox is the Swiss maker of the Original Swiss Army Knife, and it started out in 1884 as a cutlery workshop.
The blade is stamped, not forged. It is cut from cold-rolled steel, then ground, tempered and sharpened. Stamped blades are lighter and narrower than forged ones, which can make a knife less tiring to use and easier to handle at speed. Stamped knives usually have no bolster.
