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Victorinox Fibrox Pro Chef's Knife, 5-Inch Chef's Knife ($14.99), 8-inch Chef's Knife ($33.99), 7.5-inch Serrated Chef's Knife ($19.49) - Amazon + FS with Prime $14.99

$14.99
+7 Deal Score
2,072 Views
Amazon [amazon.com] has the Victorinox Fibrox Pro Chef's Knives for sale in the following options
Price History 5" 8" 7.5" Wavy
Lowest$14.92$25.41$19.49
Current$14.99$33.99$19.49
Highest$28.07$44.99$33.23
Ave 90d$19.75$44.94$26.33
Ave 180d$19.67$44.94$25.13

Description
  • ​FOR HOME CHEFS & PROFESSIONALS. This Fibrox Pro Chef's Knife has been the top choice of both home chefs and professionals alike. Expertly crafted with a tapered stainless steel edge that cuts with ease and efficiency.
  • FIT FOR ALL TASKS. Designed to handle both small and large kitchen tasks with durability. This knife's razor sharp and laser-tested blade can make precise cuts yet is wide enough to handle larger tasks, such as skinning a pineapple.
  • EASY HANDLING. Each knife features an ergonomic handle made from thermoplastic elastomer (TPE) for a non-slip grip -- even when wet. This exceptional knife is weighted and balanced for easy handling.
  • KNIFE DIMENSIONS.Blade made out of stainless steel material -- 5 inches in length. Made with dishwasher safe materials for an easy clean.
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Created 11-07-2019 at 02:47 AM by Steeve
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3 Comments

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#2
In general, I would say the Victorinox Fibrox line is a good value, certainly better than the Mercer equivalents. It used to be a better value, but the prices have been steadily rising in recent years, making it only "meh" unless you catch a good sale. Also, you have to be a little carefu; unless it specifically says Fibrox, the knife is probably made under license of Victorinox (by/under Forschner), not actually by Victorinox, even if it has what looks to be the same black handle.

As for the OP, I don't personally consider the 5" knife super useful at that price, and this is the usual price for the 8". In fact, you can get it 2 cents cheaper here: https://amazon.com/dp/B008M5U1C2

The thing about knives is that the average person probably doesn't need as many as they think. Everyone should have a 7-8" chef's knife and a variety of paring knives. A large, offset knife if you even only occasionally buy crusty loaf bread, though it can be good for large cuts of meat, too. I really like the small serrated that I use for soft produce with tough skins (like tomatoes). Past that, you really need to be a varied and enthusiastic at-home chef to justify other styles.
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Last edited by rczrider November 7, 2019 at 07:14 AM.
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#3
Quote from rczrider
:
In general, I would say the Victorinox Fibrox line is a good value, certainly better than the Mercer equivalents. It used to be a better value, but the prices have been steadily rising in recent years, making it only "meh" unless you catch a good sale. Also, you have to be a little carefu; unless it specifically says Fibrox, the knife is probably made under license of Victorinox (by/under Forschner), not actually by Victorinox, even if it has what looks to be the same black handle.

As for the OP, I don't personally consider the 5" knife super useful at that price, and this is the usual price for the 8". In fact, you can get it 2 cents cheaper here: https://amazon.com/dp/B008M5U1C2

The thing about knives is that the average person probably doesn't need as many as they think. Everyone should have a 7-8" chef's knife and a variety of paring knives. A large, offset knife if you even only occasionally buy crusty loaf bread, though it can be good for large cuts of meat, too. I really like the small serrated that I use for soft produce with tough skins (like tomatoes). Past that, you really need to be a varied and enthusiastic at-home chef to justify other styles.
Agree about the 8. The 7.5" at 19.49 is a very good deal. The 5 is a good deal but not as useful as the 7.5.
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Joined Nov 2015
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#4
Quote from rczrider
:
In general, I would say the Victorinox Fibrox line is a good value, certainly better than the Mercer equivalents. It used to be a better value, but the prices have been steadily rising in recent years, making it only "meh" unless you catch a good sale. Also, you have to be a little carefu; unless it specifically says Fibrox, the knife is probably made under license of Victorinox (by/under Forschner), not actually by Victorinox, even if it has what looks to be the same black handle.

As for the OP, I don't personally consider the 5" knife super useful at that price, and this is the usual price for the 8". In fact, you can get it 2 cents cheaper here: https://amazon.com/dp/B008M5U1C2

The thing about knives is that the average person probably doesn't need as many as they think. Everyone should have a 7-8" chef's knife and a variety of paring knives. A large, offset knife if you even only occasionally buy crusty loaf bread, though it can be good for large cuts of meat, too. I really like the small serrated that I use for soft produce with tough skins (like tomatoes). Past that, you really need to be a varied and enthusiastic at-home chef to justify other styles.
I disagree only a little. When you butcher seafood even as a novice you need certain quality knives. Its nice to have a variety to extend the life of the blade unless you want to look into what a whetstone is.
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