This knife was recommended by the folks at America's Test Kitchen (Cook's Country, Cook's Illustrated Magazine). I really love it. The balance is good, the blade is tapered nicely, and the Fribrox handle retains its grip even if your hands get slippery from the meats your are slicing. It is a quality knife without the Wusthof price.
- Please tell us about the quality of the product. Excellent
- How accurate was the on site description of the product? very accurate
After seeing a review of this knife on Cook's Country I ordered it. It is scary sharp and perfect for every job a boning knife should do. You just have to be careful not to nick/cut yourself with it. I own knoves made in Brazil however this boning knife beats them all. I would recommend this knife to every chef out there and am so glad I bought it. Going to try the Victorinox 3" paring knife next..
When many people decide to get serious about cooking, they decide to upgrade their knife collections. Good knives can be very expensive, and many of the "name" German brands will charge $60-$100 for one basic knife. Good knives make food prep much easier and even fun. I needed a new boning knife, and chose this one from the Victorinox line. This line is used as the everyday knife in many professional kitchens, even if the head chef is famous and has his/her own knife line. One of the advantages of the Fibrox knives is the handle is made with a textured grippy plastic, which neither looks nor feels cheap. It will not slip, even if your hands are wet. This knife is weighted nicely, so you'll find it does much of the work for you. The blade comes perfectly sharpened and stays sharp. A few passes over a steel or runs though a small sharpener will get the blade back to sharpness when needed. You do need to hand wash this knife, as you would with any quality knife. These knives are made by the folks who bring you the Swiss Army Knife!