Victorinox Fibrox Pro Chef's Knife (8")
The Victorinox Fibrox Pro 8-Inch Chef's Knife is the knife that Cook's Illustrated and America's Test Kitchen repeatedly crown as the best value chef's knife available. Made in Switzerland from high-carbon stainless steel, it arrives razor-sharp and holds its edge through weeks of daily use. The ergonomic Fibrox handle provides a secure, non-slip grip even when wet, and the NSF-approved design meets professional kitchen sanitation standards. At just 5.6 ounces, it's light enough for extended use without fatigue.
Why We Love It
This is the knife that professional culinary schools hand to students, and many chefs keep using it for decades. The Victorinox Fibrox Pro proves you don't need to spend hundreds of dollars to get a knife that performs beautifully. It slices, dices, minces, and chops with precision, takes an edge easily with a honing rod, and won't break your heart if it gets damaged. If you own one quality knife, this should be it.
Key Features
- High-carbon stainless steel blade made in Switzerland
- Razor-sharp out of the box with excellent edge retention
- Ergonomic Fibrox handle for secure, non-slip grip
- NSF-approved for professional kitchen use
- Lightweight at 5.6 oz for fatigue-free cutting
- Curved blade for efficient rocking motion
- Resists corrosion and rust
- America's Test Kitchen top-rated chef's knife
Ideal For
Pro Tips
- 1Hone before each use to maintain the edge—it takes 10 seconds
- 2Use a pinch grip for best control: thumb and forefinger on the blade
- 3Cut on wood or plastic boards—glass and ceramic destroy edges
- 4Let the knife do the work—don't force through food
- 5Learn the rocking motion for efficient mincing and chopping
Care & Maintenance
- Hand wash and dry immediately—dishwashers dull the blade
- Hone regularly with a steel to maintain alignment
- Sharpen on a whetstone or have professionally sharpened yearly
- Store in a knife block, magnetic strip, or blade guard
- Never leave in the sink—protects both blade and fingers
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