Inch Santoku Article

i bought this knife for my BFF who didnt own a decent knife. every holiday she would ask me to carve, or help in the kitchn cutting something, all she had were knives that would have trouble cutting butter in July. after 25 years of friendship, she deserved a decent knife and i choose this one. we buy this knife at work for our staff when they complete their training and it’s just a nice all around knife.

I got this knife a couple years ago in a Macy’s store, but it’s the same one as this. I must say, in my over two years of constant use, I just had it sharpened for the first time this last weekend and could not be more happy with it. The knife is heavy enough to not feel flimsy, yet balanced so it’s not awkward heavy. I used to use a chefs knife as my main, but now it rarely sees the light of the kitchen, as the santoku has taken over as my main knife. With this thing, a serrated knife, and a paring knife, you won’t need any other knives in your kitchen unless you have some special need for a specific type of knife.

Always used forged, good lookin’ blades (and handles)… but I like to think of myself as a “scientist” who goes by the facts..and results. Well, these Victorinox knives, the 7″ Santuko, the 6″ fillet, and the 8″ Chef’s, have proved my thirty years’ prejudices…just that. Of course, no one made stamped knives like this back then. That’s my excuse. Okay? (Actually, my first set, wedding gifts, were carbon-steel stamped uglies, and I still have them…and hold them.)

With a 5 dollar Wusthoff ceramic sharpener to maintain the “V” knives, it’s over for the rest of my collection, except for a Wolfgang Puck 9″ German steel Granton edge large handled Chef’s. (But you need space, a table at the right height, and a massive job to justify its use. Then, it’s like having a third, super-hand.)

For the new “V” guys,it’s all about the narrow profile, the high polish, the low resistance SUPER SHARP EASILY MAINTAINED BLADES and it feels like you’re scissor-hands.

My other heavy friends, with the oil, the Arkansas stones, etc., bye-bye.

I like this knife so much I plan to replace the rest of my knives with Fibrox knives.
The handle fits perfect and feels good.
When people come to visit I have them check out the knife and they all say “Wow!”.
Then they chop up the vegetables for me because they are having so much fun with it.
This knife is made in Switzerland with a super sharp blade that cuts smoothly.
Get one it’s worth it.