VictorinoxSwiss Modern Chef's Knife - Kitchen Knife for Cutting Meat, Fruit & Vegetables - Premium Kitchen Accessories - Black Handle, 8"

These are great knives. I have purchased them for two of my nieces and my sister, and they all love them. Reasonably priced incredibly sharp and nimble.

Excellent knife for the money

First, to be fair - I've never used a gyuto or similarly more "high-end" knife, but I've used a decent number of other knives including the requisite WÜSTHOF and J.A. Henckels. This, to me, outshines them.I was unsure at first, because while I'd had great experience with Victorinox blades (I once removed the feet from 120 chickens in a single sitting with a Victorinox pairing knife and didn't need to sharpen it once during the process - and no one present was sure when it last had been before I started) I wasn't sure I liked the style of the handle on the Swiss Modern knives.Seeing it in person changed that - it looks clean and modern but not in an in-your-face way, and, more importantly, it feels great in the hand. I wanted to cut something with it as soon as I was holding it and, in the year since, I've had plenty of opportunity to do so.I've put it through tomatoes, chicken, beef, pork, potatoes, carrots, onions, pizza, watermelons, pineapples, cake, and a plethora of other stuff - it handles it all brilliantly. It cuts easily and cleanly, so it can slice a cake without squishing, get thin slices of tomatoes and onions, and still get through the tough rind of a watermelon, all with minimal effort.It's also very easy to clean, a major plus.I've used it at least 5-6 times a week for a year, and haven't needed to sharpen it yet - great, on one hand, because it stays sharp, but annoying on the other because I almost feel like it'll be "getting to" sharpen it rather than "needing to," though much of this comes down to, again, how much I love the way that odd handle fits in my hand.For context, if it matters to you: I have reasonably large hands (XL to XXL glove size generally) and am left-handed. Your hand size may effect the fit for you, but your best bet would be to hold it to find out.

Here it is on an 18x12 cutting boardGreat steel from a trusted brandYou’re probably wondering about the feel of the modern handle vs the classic versionNice and sleek while being comfortable, handle has a slight texture that gives it just enough grip to inspire confidenceCouple photos for reference of the size and fit

Good knife. I use this as my every day knife for line and prep work. It holds a nice edge and is easy to sharpen and takes a stone well. Would be a good knife to learn sharpening on as the handle makes it very easy to get a nice angle. I have loaned this knife to servers to cut pies and a quick hone and it’s back in business. Highly recommend I reach for this over my Japanese knifes unless I’m doing something really precise even then it’s almost as sharp and much more resilient. This a good paring knife and a fillet knife is all any cooks needs. Only downside is the tip came very blunt poor packaging clearly smashed a bit.

Excellent value and quality, far better than pricier chef’s knives. I put mine in the dishwasher and sharpen once a week.

I'm a big fan of Victorinox cooking knives. This one is no exception. Good edge out of the box, easy to true up the edge with a honing steel. Easy to sharpen when dulled after months of use. I even throw this in the dishwasher when I'm feeling lazy and it comes out without tarnish or rust. Very satisfied with this for my needs.

Comes in wicked handy for an assortment of tasks, and is sleek, fast, and can handle just about anything. Works great as a filet knife, a slicer, to just Chef knife work. Handle is easy on the hands and gives you great handling even when wet and slick. Great knife, worth the money!