OH NO STAMPED STEEL AVOID!!!

Just kidding. I love my Vics. They're more knife than the vast majority of people need. I've got a decade and some change of professional cooking under me and I've spite of having some nice, expensive and beautiful steel in my roll, my 8" Victorinox chef's knife is what you're likely to find in my hand, at work or at home.

I'm not sure if I have the 5 or 6 of this knife, but it's my wife's favorite knife. I like it quite a bit as well, especially for tasks where a deep belly isn't really suitable.

One thing about Victorinox knives is they don't have amazing edge holding ability. The upside to that is maintenance is fast and incredibly easy, and it's a great knife to learn how to sharpen by hand with (it's so easy, don't be scared!) A coarse stone will make quick work of any chips or nicks in the edge. The steel isn't quite as brittle so if you drop it, you're less likely to break it.

That said, this isn't a fantastic deal, it's just about what it runs normally.

The 6" has a good personality, and really it all comes down to how you use it

Need 8 inch to drop