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Victorinox 6" Fibrox Pro Chef's Knife Expired
$21.80
$25.99
az-boutique-us via Amazon has Victorinox 6" Fibrox Pro Chef's Knife on sale for $21.78. Shipping is free with Prime or on orders $25+.
Thanks community member GeoHofer for sharing this deal
Features:
Thanks community member GeoHofer for sharing this deal
Features:
- High-quality, lightweight European steel.
- Handle design reduces hand and wrist fatigue.
- Fit for dicing, mincing, chopping, slicing, and shredding.
- Long, sloping curved blade that "rocks" for effortless mincing and chopping.
- Flat spine for extra power to slice through hard-skinned items.
- Non-slip patented Fibrox Pro handle for a secure and comfortable grip no matter the hand size.
- National Sanitary Foundation (NSF) approved and dishwasher safe.
Original Post
Written by
Edited March 17, 2023
at 05:09 AM
Saw a deal on here for this knife in 10". Figured some of you might be interested in the 6". Not a major discount, but hasn't been down to this price for a while.
https://www.amazon.com/gp/product...AD1N6
https://www.amazon.com/gp/product...AD1N6
in
Kitchenware & Cookware
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Give Feedback Model: 6" Victorinox Fibrox Stainless Steel Pro Chef's Knife
Deal History
Deal History includes data from multiple reputable stores, such as Best Buy, Target, and Walmart. The lowest price among stores for a given day is selected as the "Sale Price".
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
Current Prices
Sort: Lowest to Highest | Last Updated 4/30/2024, 11:47 PM| Sold By | Sale Price |
|---|---|
 Amazon | $28.09 |
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Featured Comments
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.