Victorinox 8 Inch Rosewood Chef's Knife

Wow. Where do I begin? This is only my second chef knife. I was back and forth between this version and the fibrox version, but settled in this one due to preferring the look and feel of a wood grip. I'm no expert on knives, but I love when things work the way they are meant to and I'm obsessive about efficiency. This knife is a dream to use. The blade shape: perfect size. The curved edge allows a really nice rocking motion that helps you cut veggies and meat faster. Sharpness: This thing arrives INSANELY sharp. I put it to the test cutting a sweet potato. You would have thought sweet potatoes weren't sweet potatoes...I know that's a weird way to put it, but my least favorite thing about sweet potatoes was cutting them. Actually I cut the end off my thumb accidentally, because this is such a good knife you can prep food really fast. I am dumb, I know. The good news is as soon as I wrapped up my thumb, I wanted to get right back to cutting up veggies. The grip: BEAUTIFUL rosewood. I'm sure it's not the same quality as a Victorinox from 30 years ago, but I've had no issue. I highly recommend some sort of cover for the blade. I never use a block, but there are other options available. There are plastic guards for the blade or you can keep it in one of those rolled up pouches. I keep mine in a drawer currently, but I want to wait until I have more good knives to find a good solution. This review is a bit all over the place, because I'm not great at reviewing things. But in conclusion, if you are looking to upgrade your go-to knife, and your cooking enjoyment, you will not be disappointed with this knife. Its a joy to use.

Purchased the rosewood variant for myself about 7 months ago, since then I use it regularly at home, cooking at other's houses, and at work in the kitchen. The first thing you'll notice is how shiny it is, even after 7 months of use it is extremely shiny. It is perfectly balanced right where you should pinch the back of the blade for a proper grip, and is noticeably lighter than your average fibrox grip kozini knife. The back of the blade is about as thick as a kozini, but instead of being one big fat piece of metal with a bevel along one edge the entire height of the metal tapers down to the edge, allowing it to get significantly sharper and stay sharp longer than a fat blade. I haven't noticed any strange smells from the handle as some reviews say, but mine has never seen a dishwasher. Dishwashing a wooden handled knife will damage the wood over time, always hand wash. I have noticed a slight opening on the handle where food can get caught, so be sure to pay attention to the nooks and crannies while cleaning. Unfortunately I have dropped it twice onto kitchen tile, once landing on the side and once landing on the edge (not the tip). The edge got some minor chipping that was reduced to just visual scratching after a few sharpenings. The edge cuts as cleanly as the day I opened it when properly sharpened and honed. It's not the fanciest knife you'll ever buy, but it is a high quality knife at a price where you can comfortably use it in the workplace. Just don't let the new guy pick it up, or he'll cut off his fingertips.

I love allllllll of my Victoronix items. I have commercial kitchen grade knives, I have full tang spatulas, and recently added this knife to the collection. The versatility and sharp edge are exactly what one needs for flexibility in the kitchen. The value of this item is truly under stated as it will last a lifetime if cared for properly. I love this style of handle and the quality of wood. It reminds me of the set my dad was given from his kitchen staff. Sadly that set was lost, but items like this bring back those fond memories and allow me to cut with the quality precision one needs in the kitchen.

I love this knife was one of the first knifes that I've bought I put this thing thru hell and it served me well , it's great if your a newbie and super cheap it will last you years if you treat it right

I'm a professional Chef, I used these knives for decades as a line cook and sous Chef. The "knife guy" who visits restaurants sold these to us. These days, these have mostly been replaced in kitchens by knives with molded plastic handles for hygienic reasons. The department of health frowns on anything made of wood in the kitchen because the wood can swell and shrink when it gets wet, forming cracks that bacteria can grow in and transfer into food. Cooks can be lazy, they put these knives through the dishwasher machine which ruins the handles. This is a non-issue if you use it at home and you are careful to keep it clean. I have probably owned 30 of these over my career, they always had a way of getting lost or stolen in the kitchen. What I always loved about these knives and continue to love, is that the metal the blade is made of is the absolute perfect balance. On one end of what's available, you have very hard stainless blades that hold an edge for a long time, but you can not get them very sharp so that long lasting edge is worthless. On the other end you have carbon steel blades that are very soft, so you can put literally a razor's edge on it, but that edge fades fast and carbon steel reacts with acids so they turn black if you cut tomatoes, lemons, etc. These knives get it perfectly correct. Soft enough to put a wicked edge on it, but hard enough to keep it, with the benefit that they resist acids and staining. I lived in Japan for many years, I own dozens of high end hand made Japanese blades, deba, sushi knives, Global knives, French & German knives etc, but this is the knife I reach for when I cook at home, 95% of the time. That remaining 5% I'm using a serrated knife to cut bread or tomatoes. You should always hand wash it and don't let the wooden handle get wet. Get a good sharpening steel to keep an edge on it, this is the last all purpose knife you'll need to buy.

I like this knife a lot. I've always had Victorinox knives, ever since I went to culinary school ten years ago. Love the simplicity. They are well made and quality. This one is light but has good balance. Cuts very nice. It's short so it's great for chopping and slicing. The handle is comfortable. I recommend this knife to any cook.

Superbe couteau, léger et solide. Très agréable à utiliser, bonne équilibre en main, superbement aiguisé. L'eau de lavage a tendance à se cacher dans le Manche et à couler le long de la lame après la vaisselle. Rien de critique, il faut juste le ranger à la verticale.

Maybe a little steep in price, but isn’t everything. Excellent quality knives

As advertised. Great knife and easy to maintain.

That's one fine knife, bought it as a gift for my girlfriend and she loves it.