 Fantastic, Versatile Knife for the Price |
| Review Date: November 30, 2005 |
| Reviewer: Dennis Pitchford, Dallas, Texas |
I recently made a career change into the culinary world, and this knife remains my favorite after 6 months of heavy use and abuse. Whether I'm slicing a cake, carving a turkey, or chopping mushrooms, this is the knife I reach for first. (It's also the knife the other cooks want to borrow most often.)
Most importantly, the knife is extremely sharp - I remember opening the package and finding a knife that was literally razor-sharp. I sharpen it at least once a day, and it seems to re-sharpen more quickly and stay sharp longer than my other knives.
Secondly, the handle it terrific. It is ergononically shaped and is made of a hardened rubber material, so it is much easier to grip than knives with handles of metal, wood, phenolic compound, etc... (you'll really appreciate the handle when dealing with slippery items such as raw chicken or fish).
Finally, the blade itself is nice and wide, so you can use it as a scoop to shuttle ingredients to and from your cutting board.
The one possible drawback is the weight of the knife - it doesn't have the heft of other knives I've used. However, some people may actually appreciate the lighter weight.
Can you find a better knife out there? Yes, but you'll have to pay upwards of $100 (and sometime MUCH more) for it. In my book, the price/performance ratio of this knife warrant 5 stars. |
A Definite Winner
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| Review Date: October 29, 2006 |
| Reviewer: Dick S., Spring Creek, NV. |
| I've had this knife for several years now and it's one of my 2 favorites. I,in fact, have 2 of them, one in the house and one in our RV.This knIfe has an excellent blade that sharpens well (I use an Edgepro sharpener) and maintains that edge over time. I have a set of Cutco and some Chicago Cutlery knives and none of them compare with the Forschner. I have several different Forschner knives and all of them are excellent. You'd have to spend considerably more to find a comparable knife. My other favorite, by the way, is a handmade chef's knife crafted by a fellow in Oregon from old sawmill saw blades. A wonderful, hefty knife. Try a Forschner, you won't be sorry. |
Great for a commercial cook's main blade.
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| Review Date: December 22, 2007 |
| Reviewer: R. Wood, Santa Cruz Ca |
This Knife is a classic used in a great many restaurant and institutional kitchens by pro's-like me who may have it in hand 4+ hours a day 5 days a week. As sharp as it is out of the box...if you are good with a stone it can get sharper.
Try this. Rest the knife on the counter edge up. Drop a ripe black olive onto the edge from about 12". If a knife is REALLY sharp....the olive is impaled on the blade half sliced by just it's own weight. A knife CAN be sharp enough to shave..and yet you try the olive test-and the olive bounces off. My Forschner passed the test...or I re-steeled it. Most knives I have encountered could NEVER pass the olive test. I'd like to someday work on a Global,see what it can achieve. A co-worker's Global (way more $) was the only knife I ever got to use that felt about as sharp. Generally a forged blade-while strong-is a bit thick to get the acute angled edge.
In commercial kitchens I often have the use of a Norton triple stone,and with those you can lay down a really low angled edge then do a working bevel on the fine India stone,steel it and it's job ready.
If you cut/chop/slice in volume...you want a knife that is quick and comfortable,not heavy or sluggish or too tiny. You also want a knife you don't need to pamper and one you don't need to guard like it cost 2 days wages. This is it. |
Serious tool for a great price
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| Review Date: January 28, 2008 |
| Reviewer: P. Masters, Florida |
| I have been using a 10" Dexter carbon steel cook's knife(over 50 years old/belonged to my grandfather)It is thin, sharp and has enough flex in the blade to filet and skin fish easily yet it also handles hard vegetables without complaints. It does, however get a metallic smell and taste when cutting very acidic foods. I wanted to try a good stainless modern version of similar design. The Forschner is substantially thicker, stiffer and the handle is, of coarse, quite different. The blade is about 1/4" longer and relatively close in profile. That said, it is very well made, sharp and balances easily using a slightly different grip to accomodate the chunky handle. I feel the quality of its performance far exceeds the pricetag for general kitchen use. It came with a carefully polished edge and has maintained it well so far. I have no reservations about recommending this knife. My Dexter will stay on my cutting board for carving and filleting,but the Forschner will now have a place as well. |
A Home Cook's View
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| Review Date: December 25, 2008 |
| Reviewer: R. Miller, Aurora, IL USA |
I'm not a professional chef and I don't use my knives to make a living, so my review is only based on my home cooking use. I was faced with rebuilding my kitchen essentials and I needed some decent kitchen knives at a reasonable price. After doing much research I decided to try the Forschner knives, and I'm awfully glad I did.
These are the best knives I have ever used. I will grant that I've never been able to afford and have never used the very top end, top brand knives, but I have used a wide variety over my many years. In the past, if the blade was good, the handle was awful, and vice versa. With this knife, I was completely satisfied with the edge right out of the package and it has been easy to keep sharp. The handle design fits my particular hand like a glove.
The ten inch knife is almost more knife than I need, as a rule. I also have the 8-Inch Chef's Knife and find myself reaching for that knife first. Then again, I have a very small kitchen with a limited workspace and though it may sound goofy, the smaller knife is easier to use in the space I have. Having said that, if the eight-inch is waiting to be washed I have no qualms about grabbing the ten-inch and chopping away. While I suspect that someone who does a lot of heavy duty cutting of heavy items might like a heftier knife with a wider back, I haven't had occasion to need it.
I like the fact that I don't have to worry about maintaining a fancy handle. The only problem I have with the care of these knives is not cutting myself while washing them. Highly recommended. |
even better than the 8 inch version
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| Review Date: November 15, 2009 |
| Reviewer: E. Brynes, Walnut Creek, CA United States |
| america's test kitchen, a/k/a cook's illustrated, rates this knife as the best one around (for the price), but they're talking about the 8 inch version. if you can handle a knife, you want this knife in the 10 inch version. bottom line is that the 10 inch version makes shorter work of every project, and especially the ones that involve prepping whole vegetables like cauliflower or squash that are simply bigger than what an 8 inch knife can handle in one slice (you know, that whole "economy of motion" thing). anyway, this knife is truly indispensible, and unbelievably cheap. don't waste your money on anything else. |
Great knife
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| Review Date: April 15, 2008 |
| Reviewer: Leoncito76, Philadelphia PA |
| It is a great Chef knife... very sharp, light and easy to handle. I am definitely buying another one!!! Oh, and it has the Victorinox brand behind it (you know, the makers of the Swiss Army Knives!). |
A favorite of a serious culinary knife collector
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| Review Date: September 23, 2008 |
| Reviewer: E. Orgon, Syosset, NY USA |
| Based on the recommendation of my favorite cooking show and magazine, I bought this chef knife despite the fact that I have more than ten, everything from high priced Japanese to the very serviceable German Wusthofs. Plus, to date I've only purchased full tang, forged knives. To my very pleasant surprise this is turning out to be one of my favorites. I especially like it for fine chopping fresh herbs and makes a wonderful chiffinade with basil and other leafed herbs. Definitely worth the money. Not a lot of heft to the knife, but handle is comfortable and blade angle perfect. |
Great blade for a great value
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| Review Date: September 10, 2009 |
| Reviewer: Jeff Brenman, Durham, NC |
| This knife is an excellent, sharp little workhorse. It has a good board feel and holds its sharpness for a long time. Overall I was very happy with this purchase, and am glad I saved the money buying this over a more expensive knife. |
Wow! I didn't have high hopes at this price....
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| Review Date: January 5, 2009 |
| Reviewer: rcf, Washington State, United States |
but all I can say is wow! Great knife...sooo sharp, nice feel, and weight. Well balanced too. Great buy!
I guard mine like I do my Henckels! Highly Recommended by Cook Illustrated! Great Value! |
Great knives
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| Review Date: January 21, 2009 |
| Reviewer: Ms. Sassypup, |
Had I known it was possible to fall in love with a set of knives, I would have given up my eharmony membership long ago. (Just kidding) I have a set of Calphalon Contemporary knives and thought they were great. After reading an online review at a reputable cooking site however, I bought this set for a friend. (Price to quality ratio was well-reviewed) OMG, everything you cut is like butta (except for butter itself which is like watta) Whether you buy the set or just the pieces you need, I cannot recommend these knives enough. With this chef's knife, you can do almost everything. (OK, MAYBE you want a smaller utility or paring knife as well, but still)
Oh, and though I love them to much to do so, I believe they are dishwasher safe. |
Forschner by Victorinox 10 inch chef's knife
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| Review Date: March 14, 2009 |
| Reviewer: K. Chen, |
| My wife is in the midst of a knife skills class - the key point is use a knife at least 10" in length made of stainless steel and carbon. Make sure the knife is comfortable in your hand and not too heavy nor too light. This knife met all the criteria for her and she loves it. The price was much more affordable than the German knives and it is a top-rated knife by CI. We'll be looking to purchase more Forschner knives for her to use. |
Excellent tool, great value
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| Review Date: August 7, 2009 |
| Reviewer: Charles A. Fry, BFL |
| The handle on this knife won't win awards for aesthetics, but it is a comfortable working handle, durable and practical. The knife if top rated by America's Test Kitchen for good reasons. I liked it well enough to be several other knives in the same series. |
Super sharp!
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| Review Date: August 30, 2009 |
| Reviewer: K. Myers, Alexandria, VA |
| Who knew cutting up veggies could be fun? Apparently it is with a sharp knife :). I'm new to cooking, so these are fancy enough for me. Be advised - they are extremely sharp... took a little getting used to being a bit more careful. |
Great knife
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| Review Date: September 17, 2009 |
| Reviewer: S. Hendon, |
| This is a great knife. It is very sharp, holds its edge well with honing, and is comfortable. It is fairly well balanced, but I think the average user will enjoy the 8" blade better. This one is a bit much for daily tasks... For most. I love this knife. |
Victronix Cutlery 10" Knife
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| Review Date: October 16, 2009 |
| Reviewer: Bliss, Texas |
| Bought this for my son - a budding chef. He loves it and treats it with great care. |
best of the best
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| Review Date: June 3, 2008 |
| Reviewer: J. Ballesteros, San Antonio Texas |
| THIS IS ONE OF THE BEST KNIFES THAT THE SHARPNESS OF THE KNIFE WILL LAST FOR A MONTH! I USED THESE KNIFES WHEN I WAS BUTCHER FOR A LOCAL HEB STORE. IN MY OPINION AND FOR PEOPLE THAT KNOWS ABOUT KNIFES THESE ARE ONE OF THE BEST OF THE BEST... GLOBAL IS JUST THE BRAND YOU ARE BUYING THEY ARE THE SAME AS FAR AS QUALITY. |
terrific knife
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| Review Date: October 15, 2008 |
| Reviewer: IWanda, Atlanta |
| This is the best knife I have ever used. Lightweight, large, and very sharp!! I would definitely buy this product again. |
A big knife for a big guy
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| Review Date: November 16, 2008 |
| Reviewer: Santiago, Maynard MA |
| I'm a big guy and when I cook I like to cook big. For cutting up onions, beef, carrots, etc. this knife really does the job. I find myself reaching for it first, passing over the Henkels knives. The blade is a bit more flexible and the Fibrox handle gives the knife a solid feel even when wet. A lot of people are afraid of a big knife so don't be surprised when your guests express shock when you pull it out of the knife block. This is a quality knife at a good price |
R.H. Forschner by Victorinox 10-inch chef's knife
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| Review Date: November 22, 2008 |
| Reviewer: Cynthia Larareo, USA |
| This knife is great! It is very sharp and comes in handy almost daily. |
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