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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.
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I now have the 5, 6, 8, and 10 inch versions of this. This 6" replaced the 5" as my petite wife's everyday knife. I prefer the 8" chef or santoku for most tasks and use the 10" once per month.
Victorinox should have named this better; it's not a standard chef's knife. It's a petty/utility knife.
If you're looking for an actual chef's knife and wanted something smaller, the Tojiro A-1 series is slightly smaller than most, the gyuto is around 7", vs the standard 8". The santoku is closer to 6" if you wanted that form factor and something shorter (less curve, which is better for push cutting and chopping, but worse if you like rock cutting).
They are also my go-to steak knives
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.
Sorry for the late reply. I have a King 1000/6000 stone for the majority of my needs, and a cheapo 400 grit diamond stone that I use to work out chips.