Victorinox 12-Inch Chef's Knife, Rosewood Handle

I am not a super chef, but am a bit of a knife fan who of late has been doing TONS of research on knives, kitchen and otherwise. I am going to start with the one annoying thing, and it is a very common annoying thing. The packaging is the gawd-awful plastic clam shell. I hate it to the deepest core of my blacken soul. In the name of all that is decent could the manufacturer please just put it in a lil cardboard box that is easy to open. Please... Now the good... First impression: pretty, the rosewood handle is quite nice with a lovely wood grain. The blade is shiny and mirror like at high angles, a very dull mirror like straight on. Decent amount of weight, but not feather light, which I like. The feel of the handle is fantastic. I am not a petite fellow, and normally wear large to xlarge gloves, for whatever that means, and the handle felt great in my hand. Full, good width and length. Just felt great. I could wax poetic on the fullness of hand and supple curves for moments on end, but just let it be known, this is one of the better feeling knives I have held, yet that does encompass a very small sample.... tldr, it feels good. Came pretty frickin sharp. I am sharp freak, I have stones, and sharpen pretty regularly, at least compared to all others I know who NEVER sharpen their knives. My first cutting was for breakfast, so not a lot of stuff, but a couple of jalapenos and a big bell pepper. I did not need to do any more than direct the knife, no pressure and it sliced through, thin and thick slices, lengthwise, just glided through with no pressure other than the knife. I was pretty impressed. Also, for other largish handed individuals, one thing that many of us encounter with knives is the depth of the blade is so shallow, that when chopping/rocking our knuckles/fingers bang into the cutting board. In my limited experience so far that has not been an issue at all, good clearance with the slightly taller blade. All in all, the reviews that rave on and on are well worthwhile. If you are considering it, other than that crappy clam shell packing, it is a great knife, go for it.

All the Victorinox kitchen knives are great for the price. I've paid a lot more for kitchen knives but I only use the Victorinox knives now. They hold their edge well, even on a blade that is so thin that I can slice a tomato transparently thin. That's when I really enjoy the Victorinox knives. They make great $50 gifts for friends and family but I always warn them that these knives are sharp and easy to keep sharp.

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.

Incredibly sharp right out of the package. Extremely lightweight with a perfect edge. See the video with paper test. It glides really well. I can’t wait to use it for food prep at my restaurant tomorrow.

The title goes without saying. But I've been fooling around in the kitchen for over 15 years and always used cheap knives thinking, "What's the diff? If it's sharp.. it's sharp." I always knew one day I'd need to get a good knife and wanted a Shen for awhile until a professional chef told me she felt they were too brittle. I looked for a Forschner because my old man was a butcher for over 35 years and told me, "Once you've reached the level of Forschner (outfitted with what is now known as the Fibrox handle) you've passed the point of diminishing returns in a knife." Victorinox had long produced kitchen cutlery under their own name along with the Forschner name but in 2011 Victorinox discontinued Forschner and now only produces the (same knives with) the Victorinox name. So we know we need a good knife. We don't want (or if you do your research don't need) to spend a lot of money on one. We want it to be a quality piece that will last. After getting this knife I can tell you there is a HUGE difference in simply how the blade performs through the cut as compared to a cheap piece. After this beaut I'll never go back to a crap blade. I was so impressed I sliced some romas by merely holding the rosewood handle between my thumb and index finger putting zero pressure on the blade and drawing the knife towards me. This is right out of the package without any sharpening or steeling. Absolutely impressive. One thing I didn't see mentioned from other users is to consider how much downforce you will need to apply to a given knife while in use. Personally, I like a bigger knife because it's slightly heavier and thus requires less force while cutting. What someone else said about the most dangerous tool in a kitchen was right, my old man said the same thing. A dull knife is way more dangerous than the sharpest of the sharp ones in the block. For the person reading this who doubts me, buy a crappy 3 dollar knife sharpener and run your cheap blade through it 10-15 times. The difference you notice? Imagine a performance increase of at least three times that with a high quality blade like this Victorinox. Something I didn't realise until after I ordered this was that I didn't have a steel to draw and set the blade. If you're spending the money on a good knife, get a good steel. Further Reading: http://www.victorinox.com/us/content/cutlery/category/2

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 think there are enough reviews detailing the pros and cons of this knife (this rosewood version having the exact same blade as the popular fibrox model), so I'll keep it quick and provide some much needed pics of the product instead. My primary chef knife has been my Wusthof Classic Ikon 8" knife that I adore. Got a couple of these victorinox knives to see what the fuss was about (and to be sacrificed as the use-and-abuse knife for visitors) Good fit and finish, wood handle is well done and not cheap looking at all. There is a slight antiseptic odour on the handle (already dissipating with just a day's use though) Nice sharp edge and a much lighter blade than my wusthof. While for some jobs (like skinning large veggies and fruits) the light weight is wonderful for other jobs (like cutting through especially dense root veggies) I really wish for the heft of the German blade that requires less effort. The handle is not the most comfortable, I'm already feeling sore spots after cutting the skin off a butternut squash. I found myself gripping the handle tighter and applying more force than I do with my Wusthof, but this might just be because I'm not used to the lighter blade yet... Overall for about half the price of the Wusthof, it's not a bad deal. I've set aside the fibrox model for meat and fish since I can't bring myself to use harsh cleaners on my nice knives. Update: Quite uncomfortable to maintain a pinch grip while cutting because of the squared off edges on the handle where it meets the blade. Edge retention hasn't been very good either, already lost its razor sharpness after just a few days' worth of chopping. Tried to mince some parsely today and the knife didn't do a very good job...cutting board was stained green from the knife crushing the leaves.

Muy buena calidad

Prijs kwaliteit top! Scherp mes, gemakkelijk in de hand en gemakkelijk scherp te houden.

Ich habe es meinem Opa zum Geburtstag geschenk und er nutzt es jeden Tag. Es ist super scharf und damit lässt sich so gut wie alles schneiden :) Auf YouTube wird es von Chefköchen empfohlen sowohl für Anfänger sowie für Fortgeschrittene Köche. Also das war echt ein top Geschenk!

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.

Nice knife. Gave it as a gift and it was very well received. Very large knife. Somehow it was bigger than I expected. The knife steel is typical European style and is a little soft. If you don't have a honing steel you should get one. Personally, I like these knives just as much as a Wusthof but the price is a lot lower.

Couteau bien équilibré. Semble d'être de très bonne qualité. Jamais vu un couteau aussi aiguisé. Tien très bien dans les main. Très content de mon achat.