I work in a healthcare kitchen and needed a new chef's knife. Since I don't like to leave expensive knives laying around my kitchen and don't want the bother of carrying my knives back and forth, I was looking for a decent knife at a decent price. I own some incredibly expensive knives and take kitchen cutlery very seriously so I was surprised when this knife far exceeded my expectations and lived up to the hype surrounding it. I acclimated to it quickly and it performs beautifully with the basic everyday tasks I use it for. Slicing raw meat, even bacon, is effortless. Veggies don't stand a chance. It's definitely not the work of art that my Miyabi is, but it's a functional workhorse at a steal of a price. I'd buy it again and would be proud to give it as a gift.

Awesome, very affordable knife! I needed to replace some old, gifted and worn down knives. Did some research and came across this brand. They arrive sharp and you'll immediately notice a difference if you were in my position. Sure, they are not top of the line Japanese knives. However you won't be let down or heartbroken when one of these winds up in the dishwasher or you mess up sharpening. Worst case scenario, buy another!

This is the best knife I’ve owned hands down. The price is insanely affordable. It’s so sharp, I can cut anything easily. The handle feels great in your hands. I cannot express just how much I love this knife. I got an extra just to have two, and then bought a bunch of paring knives as well. If you don’t want to spend an arm and a leg on a knife, get this one. You definitely won’t regret it.

I will be singing the same song for all of the Victorinox knives. This is the first knife I bought from them. I read great things about Victorinox in my Cooks Country cookbook so I tried this knife to see if Victorinox knives are for me. I like the fact that because the handle is made of a lightweight material (exactly what escapes me at the moment) it is much easier for me to hold and use than the very high end chefs knife that I have. I have neck and shoulder troubles that can make doing a lot of cutting and chopping really painful with a heavy knife. This knife is lightweight, has a great sharp blade that is easy to re-sharpen and makes kitchen work a joy. I truly love to cook! I love all the prep work and such an these knives are on my list of top 5 kitchen ... MoreI will be singing the same song for all of the Victorinox knives. This is the first knife I bought from them. I read great things about Victorinox in my Cooks Country cookbook so I tried this knife to see if Victorinox knives are for me. I like the fact that because the handle is made of a lightweight material (exactly what escapes me at the moment) it is much easier for me to hold and use than the very high end chefs knife that I have. I have neck and shoulder troubles that can make doing a lot of cutting and chopping really painful with a heavy knife. This knife is lightweight, has a great sharp blade that is easy to re-sharpen and makes kitchen work a joy. I truly love to cook! I love all the prep work and such an these knives are on my list of top 5 kitchen pieces (up there with my fav Dutch oven that use for everything . I highly recommend all of the Victorinox knives.

Accidently Bought This: Not Even Mad

Saw this knife on America's Test Kitchen, thought I'd check it out online and somehow accidently ordered it! Thought I'd just return it when it got here but one of my daughters really likes chef's knives so my husband gave it to her. She loves it, says she never knew onions could cut like butter, she likes the weight of it as well.

Best Chef's Knife you can buy at any price

The 40520 Victorinox commercial grade Chef's Knife is the best you can buy at any price. The steel is hard enough to hold an edge for a long time, while it is soft enough to be easily sharpened at home, without having to ship it or pay for a sharpening service. Just make sure you maintain the 15% angle on each side of the knife. This is not my first 40520. The first one lasted me 15 years and the only reason I stopped using it is because it got lost during my last move. I have had in the past Japanese carbon steel knives (loved them, but they were such high maintenance that I got fed up with them), costing 2-3 hundred dollars each, but this $30 knife beats them all. Easy to use, easy to maintain, easy to clean, no bleeding you checkbook dry. What else can you ask ... MoreThe 40520 Victorinox commercial grade Chef's Knife is the best you can buy at any price. The steel is hard enough to hold an edge for a long time, while it is soft enough to be easily sharpened at home, without having to ship it or pay for a sharpening service. Just make sure you maintain the 15% angle on each side of the knife. This is not my first 40520. The first one lasted me 15 years and the only reason I stopped using it is because it got lost during my last move. I have had in the past Japanese carbon steel knives (loved them, but they were such high maintenance that I got fed up with them), costing 2-3 hundred dollars each, but this $30 knife beats them all. Easy to use, easy to maintain, easy to clean, no bleeding you checkbook dry. What else can you ask from such a wonderful tool? While you can sharpen it with many different tools, I bought some 3"x8" diamond sharpening stones from DMT and I could never be happier. Best knife, coupled with best sharpening stones. I will never ask Santa for anything else.....

Effective, not fancy

Excellent work horse knife. 8" blade length is extremely versatile and 2" blade depth keeps your knuckles from hitting your cutting board while chopping and slicing. Holds an edge well and the fibrox handle provides excellent grip and reduces slipping, even when your hands are wet. Highly recommended.

KaTom is AMAZING!! Got my new go to source!!!

Cooking is part of my daily life as a sole caregiver for my grandmother who is 91, we suddenly find ourselves at a dietary cross roads for her, as swallowing hard or crunchy foods is becoming dangerously difficult. Not wanting to feed her more canned vegetables for the texture and ease, I have gone back to paying a little more for the fresh and then cook it more to make the texture safe, and my old knife of 23+ years AMAZING service is in need of more than a honing and maintenance, time for a real sharpening..Well, before I worry about getting that piece of kitchen gear I decided it was time for a new chefs knife, and after seeing this one on America's Test Kitchen and working with them before at a sandwich shop I knew that was the one I wanted...But the prices were ... MoreCooking is part of my daily life as a sole caregiver for my grandmother who is 91, we suddenly find ourselves at a dietary cross roads for her, as swallowing hard or crunchy foods is becoming dangerously difficult. Not wanting to feed her more canned vegetables for the texture and ease, I have gone back to paying a little more for the fresh and then cook it more to make the texture safe, and my old knife of 23+ years AMAZING service is in need of more than a honing and maintenance, time for a real sharpening..Well, before I worry about getting that piece of kitchen gear I decided it was time for a new chefs knife, and after seeing this one on America's Test Kitchen and working with them before at a sandwich shop I knew that was the one I wanted...But the prices were out of bounds for me to spend on a single daily abuse knife..After seeing the "low" prices on mainstream websites I stumbled across KaTom on a google search, and there was the knife I was looking for at about 30% cheaper and with the color handle I wanted anyway! These knives are a really nice solution for the home cook that is tired of replacing their cheap knives...Stop buying those regular knives when for the same price you can get this proven, tested and professional grade knife. Keep it clean, keep it sharp and it should last a long time.Getting your money's worth on things is sometimes hit or miss at best..Feels great in the hand, balanced, with a grip that is very natrual in the hand, it almost feels like you really dont hold it, you simply assist and guide the knife..Thats not even during the cutting part yet. The glide during cut on this feels like one natural movement.As a musician people argue that the gear doesnt do it, its the player, but I disagree...Like anything, the things we use to do the things we do matter, and if you choose wisely the tools let you focus on the doing, not the how to do.Need a knew knife, well worth the price, which is a great price!

This is my workhorse knife.

Heres the scoop on these knives. American/European knives are usually sharpened at a certain angle. Japanese knives use a much sharper angle. These knives are sharpened at an angle between the two, which I find absolutely perfect. But only if you use proper knife technique, i.e. bent fingers holding the food, blade pressed against those knuckles as you chop really fast, etc. Next issue to know about: many of the finest blades are shaped from a thick piece of metal, and the handle attached so its all one large piece of metal extending through the handle. These knives are formed differently, from a thin sheet of metal and the handle stuck on, often considered a not-as-great method. Frankly, I had / have three knives I use... a Victorinox like this, and two others ... MoreHeres the scoop on these knives. American/European knives are usually sharpened at a certain angle. Japanese knives use a much sharper angle. These knives are sharpened at an angle between the two, which I find absolutely perfect. But only if you use proper knife technique, i.e. bent fingers holding the food, blade pressed against those knuckles as you chop really fast, etc. Next issue to know about: many of the finest blades are shaped from a thick piece of metal, and the handle attached so its all one large piece of metal extending through the handle. These knives are formed differently, from a thin sheet of metal and the handle stuck on, often considered a not-as-great method. Frankly, I had / have three knives I use... a Victorinox like this, and two others considered standard top-quality, expensive chefs knives, yet I always reach for the Victorinox as my fitst choice. Thats why I bought this, my second one. Its very light, may not feel like the $150 knives, but boy, its a great knife. Its my favorite model. I colorcode the handles, BTW, for carious things; raw meat vs vegetables, dairy, etc., hence the colored handles are useful.

Victorinox Fibrox Pro Chef’s Knife, 8"

Easily one of the best, if not the best values in a workhorse kitchen knife. It lives up to everything America's Test Kitchen said about it in their test of carbon steel vs. stainless steel knives. It is a great tool-- a pleasure to use, well balanced with long lasting sharpness. I had some older French carbon steel knives, and while sharp, they were soft and required a fair amount of sharpening, and simply do not match the performance of the Victorinox. I almost bought a Bob Kramer knife just because I loved the craftsmanship, but figured that given the price of the Victorinox, I could buy that first without risking much money, and if I really found that it was not great, go ahead and buy the Kramer with a clearer conscience. Having used the Victorinox for some ... MoreEasily one of the best, if not the best values in a workhorse kitchen knife. It lives up to everything America's Test Kitchen said about it in their test of carbon steel vs. stainless steel knives. It is a great tool-- a pleasure to use, well balanced with long lasting sharpness. I had some older French carbon steel knives, and while sharp, they were soft and required a fair amount of sharpening, and simply do not match the performance of the Victorinox. I almost bought a Bob Kramer knife just because I loved the craftsmanship, but figured that given the price of the Victorinox, I could buy that first without risking much money, and if I really found that it was not great, go ahead and buy the Kramer with a clearer conscience. Having used the Victorinox for some time now, I unfortunately see no justification for buying anything else.