R.H. Forschner by Victorinox 8-Inch Chef's Knife, Black Fibrox Handle Reviews

• Fine standard chef at very reasonable price

  
  By AQS505OHN30CF on 2006-03-16
  The Forschner 40520 was rated as "best overall" in Cooks magazine in Fall 2004. Pretty good report card from "the" chefs magazine. It took top honors over several high end ($80 -$100+) Wusthofs and Henckel models. While they didn't claim that the Forschner was better at any one specific task or that the craftsmanship can stand up to the others (its blade is cut from a blank ribbon of steel, instead of a hand-forged one piece) they did say that its lighter weight was preferred by some of their testers and that it handled the basics just as well as more expensive models. I just took delivery of mine last week and I am putting it to the test. I can say that it arrives razor sharp...nice... and that it's fairly well balanced. The handle is made of a grippy composite that allows you to securely hold firm if wet or in akward positions. The handle is a little longer than others I've owned, maybe too long for small hands, but it is contoured so you can move up towards the blade for better control. The blade does have a nice rocked contour, which makes chopping & dicing easier. I've grown to prefer ligher weight blades and you don't sacrifice much when it's this sharp. Overall I would say that for the price, this is a great chef knife..time will tell if any problems develop. Definitely doesn't have the same craftsmenship or allure of one of the high end Germans, but if your looking for a highly functional, lightweight, standard chef, it's hard to go wrong here.
  
  

• Excellent Knife and NOT high-priced!

  
  By A1NYL4I21JT4O3 on 2005-08-18
  This knife is such a value. I have always had a hard time accepting the high-prices on Wuesthoff or Henckel knives because I never felt the VALUE was worth it. Boy am I glad I held out for the Victorinox knife! This knife, also known as Forschner, is consistently sharp. Just a few swipes of the sharpening steel and its good as new again. I use this knife and a 6" every day. The handles are comfortable and do not get slippery when wet. They are practically the only knives I use. I wash and wipe dry after each use (NEVER put in the dishwasher). I think you'll be as pleased as I if you try this knife.
  
  

• Sharp knife and comfortable to use

  
  By A2UWH2AF83C3CG on 2006-11-22
  I selected this knife because it was recommended by Cooks Illustrated as a lighter weight french knife. The handle is easy to grip and the knife is very sharp -- a delight to use.
  
  

• Cooks Ilustrated is right -- again!

  
  By A1F832GMHW8T7O on 2005-10-04
  This is the chef's knife I've been looking for. The blade is the right balance between stiff and flexible. The perfectly curved shape automatically starts that rocking motion that makes chopping a breeze. I've been skeptical about ever developing the ability to chop like the chefs on cooking shows. No longer. And to think -- it was my bad knives to blame all this time! I'm buying several of these to give as Christmas gifts this year.
  
  

• You can't go wrong with this one

  
  By A2VUGJ0FS6NFRN on 2006-11-29
  Have lots of knives and all were more expensive by far than this gem and yet this is the one I reach for more often than not. I was afraid it might feel flimsy but it doesn't. It holds it edge nicely. I'd be happy to own more than one.
  
  
• Outstanding Product!
  By A6DQB5BN99A3G on 2007-04-13
  I to bought this knife because of the rating in Cook's Illustrated. I have Henckels and was interested in something to use in more utilitarian situations. I didn't want to baby it; I wanted to use it and then put it in the dishwasher and forget about it. After using this knife I realized that I made a mistake in ever buying the Henckels. They now seem heavy and clumsy in my hand. Every time I reach for a knife I grab this one. I only bought one knife because I wanted to see if it would hold an edge and to see how hard it would be to re-sharpen. Well after a year of constant use I still don't know how hard it will be to re-sharpen because I haven't had to do that yet. It was yesterday while slicing tomatoes that I realized just how fantastic this knife was. Here I had a knife that hadn't been sharpened in a year and I was slicing tomatoes like I was using a seriated utility knife! The only reason I don't have more than one is because my magnet is full of Henckels that I don't like to use. Anybody want to buy a set of totally babied Henckels? I need more knives I like to use.
  
  
• Reasonably Priced - Excellent Knife
  By A2WMQQ3183570X on 2007-01-21
  I have always used Henckel and Wusthof knives. I bought this on the recommendation of America's Test Kitchen as a knife that is reasonably priced, yet comparable to the more expensive knives (I've always been happy with anything they recommend...from recipes to utensils). This knife feels good in your hand (although it doesn't have the "heft" of the more expensive knives) and keeps a great edge. I highly recommend it as an alternative to the more expensive knives. On the other hand, if you don't mind spending more, there is a noticeable difference in quality between this very good knife and a Henckel or Wusthof.
  
  
• Excellence!!
  By A1ZBI156AFD1CC on 2007-10-09
  This knife is a pleasure to use. The blade is deeper than most chef knives, allowing for a more natural cutting position, and less strain on your wrists. The knife comes razor sharp from the factory and seems to hold its edge well. The blade has a very smooth polished finish that helps you glide through food easily. You get full use of the blade because it does not have a bolster. The plastic fibrox handle has an excellent medium sized grip (good for small or big hands) that is very sanitary. The knife is a little on the light side, which I think is good, because maneuvering is less exhausting. All this for a fraction of the cost of a German knife.
  
  
• Incredible value for the money
  By A1K8H8I83KAK1Q on 2007-12-09
  I'm not a professional chef, but I know my way around a kitchen. One thing I never stint on is knives. Cheap knives are a waste of time--good knives are a joy forever. By "cheap" I mean badly crafted knives, not inexpensive knives, because it's always possible to find a moderately-priced knives that outperforms knives double or triple the price.
  
  This is one of those knives.
  
  I haven't been able to determine whether this knife is forged or stamped. The price makes me think it must be stamped, but the Victorinox site implies it's forged. No matter--either way, this is a fantastic knife.
  
  It weighs a bit less than my Calphalon 8" chef's knife, and while I don't think the Calphalon is too heavy--many people do--I find that the Fibrox knife just feels better over the long haul--easier to manuever and control. It doesn't have a traditional bolster (another reason I wonder if it was stamped) but I find that it makes little or no difference--it's so well-balanced that gripping the front of the handle is perfectly adequate for control. (And you know what? The fibrox handle is very, very comfortable.)
  
  Sharp? Yes, very. The reviewer who found hers to be dull must have had a knife that was damaged in some way, or somehow got past quality control, because out of the box this knife was exceeded in sharpness only by my Shun santoku.
  
  Over the last two days, I've used this knife to trim and cube chuck steak and Boston butt, chop kale, slice chorizo, and dice roasted red peppers. I used it to carve our turkey at Thanksgiving, and it's equally at home doing a chiffonade of basil or dicing carrots. At this price, I'm likely to buy duplicates to keep both at my parent's and in-law's houses for when I cook there, because it's rapidly becoming the knife I can't work without in the kitchen.
  
  Yes, I paid more for that santoku, but I think I like this knife better.
  
  
• Great Knife at a Great Price
  By A165FYD1GPZNY4 on 2006-01-07
  I bought this knife based on a recommendation from Cook's Illustrated. It's sharp enough to cut just about anything, and light enough that it doesn't fatigue your hand or wrist. I clean mine in the dishwasher and haven't had any problems so far. I also own a paring knife from Victorinox, and I plan to buy the 6" chef's knife as well. I always recommend this knife to friends who think they can't afford good knives.
  
  
• Great Home Chefs Knife
  By A2BQ4Y14K2ZTJF on 2007-03-27
  The knife length is determined by the size of the cutting board, and it is rare to see anything larger than 18 X 24 inch boards in a home kitchen, which is perfect for an 8 inch knife.
  
  In commercial kitchens, we tend to use 24 X 36 inch laminated maple cutting boards 2 inches thick, and these work well with a 10 inch knife.
  
  A professional entre-metier can chop about a ton of vegetables per hour with a 10 inch knife, but home cooks are more likely looking at a about a pound per minute, thus the 8 inch knife.
  
  I have tried almost every knife ever invented for over 30 years now, and I have never found anything even close to Victorinox for balance, edge, and value, even in knives that cost 10 times as much, that are often good only for squashing tomatoes.
  
  Plus, knives are always kept razor sharp (always buy a coarse/fine carborundum oil stone and sharpening steel), and attempting to wield a 10 inch or larger knife can be extremely dangerous for those that have not been professionally trained (they are also dangerous to those that have been professionally trained, and I have a few scars to prove that). Best Regards.
  
  
• A great value for home gourmet cooks
  By A3IUSG5VBCEM8J on 2006-11-27
  I have an entire set of these knives and I am extremely happy with them. They're a great value--a good knife without dropping big bucks. I do sharpen them on a regular basis, but I still highly recommend these knives.
  
  
• Absolute best buy in a Chef's knife
  By A31VP625SPHX96 on 2007-01-26
  I bought this knife after reading a review of 8 inch Chef's Knives in Cook's Illustrated. They rated this knife above ALL others, including knives costing more than a hundred dollars. It arrives in extremely sharp condition. I've used some expensive Chef's knives, and even an expensive Henckels Santoku. None were as good as this knife.
  
  
• Too sharp! use with extra care.
  By A28525P0S5ZVJ3 on 2007-12-13
  Are knivies supposed to be sharp? yes. This knife is very sharp.
  Are knivies supposed to be sturdy? yes, this knife is good quality and sturdy.
  
  However, it is too sharp switched from our old knife...it cut through the meat faster than wife expected, sliced off a piece of her nail, before she realized how sharp this knife was. Pay extra attention when you start using this knife, it is sharper than you can imagine....
  
  
• Light but not Flimsy
  By A11LNPG39A2ZV4 on 2008-03-17
  I bought this knife because it was so highly-rated by Cook's Illustrated. My previous Calphalon chef's knife was too heavy, and the blade was too thick for me to use easily.
  
  The new Forschner chef's knife is great! The blade is big, sharp, and maneuverable. The handle is comfortable, with a non-slip surface.
  
  A thinner, lighter blade with a simple plastic handle should feel cheap...but this doesn't. It cuts precisely, and carves meats beautifully. I sliced both thin scallions and a thick London Broil with equal ease, and minced an onion in record time.
  
  Overall, this is an amazing value for a chef's knife, whether it's your first big knife, or you're replacing a chef's knife that just doesn't cut it. You'll be amazed at what $20 can buy!
  
  
• One of the basics
  By on 2004-03-18
  Close to ideal for me. Lighter than some of the equally famous knives of this sort, easier to handle for someone not built like a buffalo. Also, along with a paring knife and an Asian chopping knife, part of the very basic all-you-need repetoire for a serious cook.
  
  
• Chef Knife...
  By A2LK0AYU149I3K on 2007-07-12
  I found the Victorninox 8" Chef Knife to be of lower quality than I expected. Yes, it was sharp (somewhat) but the weight was poor, and I felt it didn't have a good balance for cutting. It was a gift for my son, and although he loved it, I love my more expensive knives...
  
  
• The knife Chefs really use
  By A2SRCFT7QTOISF on 2008-07-13
  I actually learned of Forschner knives from my daughter who works for a caterer and as a prep chef at an Edible arrangements store. She uses the fancy so-called professional chef's knives at the catering gig where appearences and impressions are crucial and uses the Fibrox knives at the fruit store where function and performance are most important. She loves these knives and gives them as gifts all the time. She does own a set of high end asian knives but uses the Fibrox knives where it matters....on the job. It's kinda like when those really expensive German hand tool brands claim they are the choice of pros when almost all technicians worldwide use Snap-on hand tools.
  
  I also own a few Japanese chef's knives but love the out-of-box edge on the Fibrox. The blade is deep enough so that I don't knock my knuckles and the handle is shaped so that I can hold it with a firm grip without placing too much downward pressure on the blade. I sharpen my own knives and the Fibrox is very easy to re-sharpen and maintains an edge as well as any kitchen knife I have used. Overall a great value and excellent tool.
  
  
• Fabulous knife
  By A2B2D4BNNUFFT4 on 2006-08-21
  A total pleasure to use and a super value for the money. I heard about it on Americas Test Kitchen and they certainly were correct. It's become my favorite knife and I have some very expesnive ones, I highly recommend it..!!!
  
  
• Great buy
  By A2VUGJ0FS6NFRN on 2006-10-20
  Love this knife. I use it and my Wusthof chef as my two favorite knives. I was concerned this one might feel flimsy for the price but it doesn't. Has a great edge and I'm glad I bought it over several others I was considering at 3 and 4 times the price. I strongly recommend it.
  
  
• Recommended by Cooks Magazine
  By A24MYL6Z3H0YRD on 2007-01-19
  I bought this knife for a gift and for myself because it was recommended by Cook's Magazine. It had the highest rating and the lowest price. I was very pleased with how much easier it was to cut things I used to struggle cutting things like rutabegas. Now I slice through with ease. Bread was also a breeze, didn't squash the loaf to make a nice slice. I never heard of this brand but it was much better than the knives I paid a fortune for.
  I would highly recommend this purchase to anyone.
  
  
• My favorite knife!
  By A36QYZ3YCVPX04 on 2007-02-04
  I received this knife for Christmas after reading the review in Cook's Illustrated magazine and then requesting it on my gift list! My son ordered it through Amazon and it arrived before Christmas. It is now my favorite knife and is used daily. After cutting veggies, fish, meats, and fruit, this knife continues to be extremely sharp, well balanced, and easy to use. What a great gift!
  
  
• Commercial... The best
  By A2C4R3MYEN97GK on 2007-03-03
  The best for some one who uses it in a hose kitchen or for some one who is starting in cooking career. great blade quality.
  
  
• Great Knife for the Price
  By A2ZOOXA6FJ9DG2 on 2007-05-06
  I bought this knife because of a recommendation in Cook's Illustrated magazine. For the money I can't complain. Feels very nice in the hand but be aware that if you're looking for a knife with heft this ain't it.
  
  
• Best Ever
  By AT23Q545IHAMS on 2007-09-23
  My father has been a culinary educator for 32 years. Long before that he went to the Culinary Institute of America. He has owned knives like this since his own schooling, and still uses them every day. This knife was a gift from him when I got my first place. He said he couldn't let me move out without a good knife. I've owned it for 20 years now and believe that every household in America should have one. Know that for a few dollars you will have a knife that will truly last a life-time!!
  
  
• It Slices, Dices and Chops, but it still doesn't cost an arm and leg.
  By A2CZPZ94KB7IIJ on 2007-10-04
  I love to watch cooking shows, but up until now, resisted buying a chef's knife. The ones always recommended, such as Henkel, might be nice, but no way was I paying $120 for a knife. Not in my budget! So, I was recently watching DVDs of America's Test Kitchen (PBS) where they compared various brands and price points of chef knives. Yes, their testing concluded that to get a fabulous knife, you need to spend over $100. However, their testing also showed that the Forschner 8 inch Chef's knife was ALMOST as good. It had slightly more flex than they liked, but for someone who was cooking for a small family or on a limited budget, it clearly was a good buy. Bought it and I agree! Mincing onions is SO easy now because the weight of the knife actually helps. My family was never happy with the large pieces of onions that I chopped and none of the gadget things really worked well. I totally understand why people love their chef's knives and I love mine too. If you cook for a lot of people, I do think you would be better off getting the more expensive knives, but for me, this is perfect.
  
  
• Great Value
  By A3JNZI7MI34NW4 on 2008-06-25
  Went to a "knife skills" class at a Chicago cooking school and realized what a good knife can do in the kitchen. But, then I gagged at the prices. Surfed the Internet and found the reviews for the Forschners, and decided to take a chance. Got the 8" Chef and 7" Santoku about a month ago. Fantastic knives. Light weight, very sharp and great balance. All in all, I think they are superior to the $150 to $500 knives we used in the class.
  
  
• poor performance
  By AO5GYFCMXWBAL on 2007-11-13
  despite the high reviews of other users, i have found this knife to be dull and not worth the money.
  
  
• GREAT HANDLE~LOW QUALITY BLADE
  By A2T4J890O9X8K4 on 2008-03-26
  The blade chipped the second time I used it. The blade chipped when it came in contact with my fingernail while I was slicing Corned Beef. I am afraid to use the knife to separate chicken parts.
  The handle is awesome. It has a great shape and feel. The grip is secure wet or dry. I wish my Japanese Damascus Steel knife had this handle. I would have given this knife 1 star if it did not have a fantastic handle. I would have given this knife 5 stars if it had a premium quality blade.
  
  
  
• It Cut My Entire Hand Off!
  By A1APV4UC9P8YD9 on 2008-07-03
  It's that sharp. For it cut my entire hand off. maybe you will want a more dull knive for kniving. I had to use the other hand to type this very message! It's a good thing I have several. All I wanted to do was chop broccoli, but it felt so good. You know what it's like to get carried away.
  
  

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