Victorinox Fibrox Review - Budget Chef Knife - 8 inch
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- Опубліковано 30 вер 2024
- You can buy the Victorinox Fibrox here:
amzn.to/2GUQMB7
In this video, I'm reviewing a Victorinox Fibrox Chef Knife. It is a Stainless steel knife from Victorinox with a Rockwell of 56.
Specifications of the Victorinox Fibrox :
Weight: 167g
Handle: Thermoplastic elastomer (Plastic)
Rivets: No
Handle length: 144mm
Blade length: 210mm
Blade width: 52mm
Thickness: 2.4mm
(measurements might be off by 1mm)
Material: Stainless steel
Core Material: Stainless steel
HRC: 56
For more information about the steel-types and choosing your knife, you can visit my website:
www.chefpanko....
If you have any questions about Japanese knives made in China or about some brands, feel free to ask it in the comment section below.
If you have seen my review videos about one of the knives and own one of them, feel free to add your experience in the comments too this will help other consumers make a decision.
Thank you all for your support and feedback.
Click on the link below if you want to search for other Chinese knives:
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I am professional chef and I found these Victorinox knives the best overall - price, quality, easy of maintenance. When you're cooking for show you take nice wooden handle damascus knives, but when you go to battle (in the kitchen) you take Victorinox!
It can take a beating and falling on the floor or throwing into sink and you are not tempted to strangle your coworkers if they accidentally use your knive 😁
haha the perfect for when your co-workers forget their knife roll you give them the Victorinox instead of the other nice knives in your kit :)
@@chefpanko I use Victorinox myself most of the time. They are just working horse knives.
Thanks for the review. Victorinox is a great starter knife for home chefs. I call it a gateway knife because as you start appreciating the benefits of a good knife you usually get hooked and want better and better knives.
I agree, I love the pairing knife from them but I was surprised with the Fibrox. Definetly a good gateway knife, great steel in terms of durability just a worry free knife easy to maintain and to sharpen too. No worries about chipping easily fixed. Not the best looking knife but Definetly a workhorse! It gets the job done.
Vic's chef's knife is one of most comfortable knives I've handled and it have great blade geometry with more flat belly and good height in blade 😌
It's also good after gateway period when cutting hard cheese/chocolate😅 when u're bit nervous with 60+ rockwell gyuto's are around (or wife forgot knife in to watery sink when talking to her sister😆)
Exactly what happened to me
I'm planning on buying this for my first professional knife, thanks for the review
I bought this knife for my son who is a weekend warrior chef. After a week of trying it I went and bought one for myself. So easy to sharpen 😘
Glad you like it :)
Finally a concise review that I enjoyed watching without having to skip forward or to watch useless parts. Thanks!
Best knifes for the money in the World so comfortable and perfect quality.
Heyy, Amazing video!!! What is the difference between the fibrox and fibrox pro? Can't find this answer anywhere.
I can't really see a difference despite the naming of it on some retail website. Victorinox own website just list ''Classic'' or ''Modern''. Which both has a visible change.
So, you know, didn’t think it would be worth showing us doing it’s job?😂
Thank you for the feedback I will try to add them in future videos.
Tomorrow is my interview in this company victorinox if I got selection iam drop another comment here wish me a good luck
Good Luck, you got this!!!!
My work wallet has 12 Fibroxes. The handle material is very easy to clean, extremely good for dirty jobs like butchering (no slipping even covered in fat) , the soft steel is perfect if you are crazy about the sharpness of your blade I always keep my Dickoron on the table and with just one swipe per side it's back to razor. They have the widest range of knives I know. Most of the guys I know that work in restaurants, butcher shops or industrial abatoirs swear by them for their incredible value for money.
Harder to clean is probably not the best word but I do need to give more attention to the handle where it meets the blade and especially if the seal is gone.
Not sure if the seal was visible but on the other side the seal was gone and I can see some food residue but it can also be that I did not clean the knife properly.
Probably not ''harder to clean' but ''needs extra attention with cleaning'' was a better sentence.
I agree definitely incredible value, the durability and the ease of resharpening and honing is great. It really is a worry-free knife. I can see the appeal for butchers but as a non-butcher myself I like the knife a lot either for home or at work.
Also when it comes to beater knives personally I don't give it as much attention as the more expensive knives. So I usually do a quick scrub and rinse while with my more expensive knife I give it a nice soft side sponge scrub look extra at the handle give extra attention to be sure it is clean. Then I wipe the knife with a kitchen towel let it sit for a minute to air dry before storing (my personal routine for my Japnese knives with high carbon that will rust).
@@chefpanko oh and some other things i absolutely love about them compared to other european style knives is the thickness of the blade and umbeatable comfort while having large volumes of prep. I recently bought a lot of more premium knives, I still prefer Victorinoxes for work. I will only use some other types like for example some Sabatier for livestation, cause to be honest they aren't the prettiest knives.
@@orlandolzr I love it when we accidentally prepared less. And we need new prep asap and then I will choose the Fibrox knife. Since it is serving time and we need to serve the dishes asap so quick prep work and then leave the knife there clean it after service no worries. But if we are short on staff, or someone is sick for a few days we are forced to prep for multiple days. And then I will switch to a more sharper and thinner Japanese knife. The food stays longer fresh, compared to the Fibrox. Seen that multiple times, when I use my Fibrox to prep it stays good for a day or 2. But when I use my Japanese knife it stays good for 5 days. But the Fibrox has it place and definetly my go to knife for everything. If someone forgot his knife roll I wil be the first one to borrow my Fibrox. But he ain't touching my other knives! Also I don't like to borrow my Victorinox pairing knife they magically get lost when I lend it to someone and it lands in someone else knife roll :(
@@chefpanko I usually take paring knives from the kitchen porters when mine misteriosly dissapear off my station :)) . To be honest i've never seen the difference in food decay, cause in all the jobs I've done we didn't do prep more than one, maaaaximum 2 days in advance. But I believe you, what do you think is the reason? The edge? Is it more rougher or the angle? When it comes to blade thickness, i've only boroughed some Shun's and Globals and for my untrained eye they seemed a lot thicker than the Victorinox.
PS: I know everybody loves Globals, but based on a limited amount of work on them, I'm really not impressed, plus I don't like their handle feeling.
@@orlandolzr I think because of the thickness and edge in general, thicker knives wedges the produce more and therefore tearing the fibers and bleeding the vegs or fruit more..
Most of our prep is also for 2 or 3 days (more like 2 and a half shift), sharpness plays a role too. However, for most the beater knives are fine enough for 2 a 3 ish days. Depending on the state the vegs and fruit god delivered.
The same with our salmon we do filet them but we only slice enough Sashimi slices and nigiri trays for the rush hour. The complete fillets after removing the pin bones and skin will be placed uncut in the fridge this way the fish stays longer fresh since it is untouched and uncut. Of course, moisture control and replacing the kitchen towel underneath and above the salmon is mandatory after every shift.
Fish that we get daily need to be filleted as soon as possible since unfilleted fish will get bad fast because of the impurities on delivery. We clean and fillet the fish to preserve freshness. When it comes to fish we need the sharpest knives as possible, since we are serving it raw.
Victorinox is an exception it is surprisingly light and thin. Global is fine but I don't see it as a true Japanese knife. Shun is heavenly catered to the western market, they are good but not for the Japanese standards that I'm used to. Same for the Miyabi heavy catered to the western cuisine. But it is pretty funny that you said the handle they are both adjusted to suit the western market, which is decent, I like the Shun-D shape (Still prefer an Octagonal over the D-shape) but I dislike the Miyabi Fish belly handle.
The problem with the current restaurant that I'm in is that they booking too many tables and try to seat as many as possible even when they know we are short on 3 kitchen staff. And on top of that our boss is getting too greedy, and accepted uber, Deliveroo, Just Eat and Foodora in the takeaway scene. This is really taking a toll on many chefs here. not only are we short on 3 staff (they all left), I will leave too.
One of the reasons why I respect my original chef a lot, and the only other 2 I respected started their own restaurant and during my stage, I was very familiar with their working style and practices and later discovered that both of them was trained by my chef when I was an Apprentice. They had a great policy and great food management. Everything is absolutely fresh and they had 5 hours time period when the restaurant will only open at 4PM but we had no service so we could prep and learn from the head chef without pressure. They have no outside delivery service and they had a Full=Full policy with that I meant the head Chef looks closely at the reservation list and mostly did a reservation-based only menu. (unfortunately, he switched to a slight walk in too now, because of the finances and the shift in the restaurant business with the outside delivery company).
I usually take the pairing knives from other stations too :) maybe.... that is why I have 6 of them now.......... but shhh don't tell anyone :P But jokes aside the pairing knives really love to magically disappear. I sometimes mark my pairing knife and play detective after the shift :)
You are the first person I’ve seen mention the fact that the steel is not very hard means it is easier to sharpen with the honing steel than harder knives. And thank you for mentioning about small hands. Thank you.
i use the 10 inch version almost daily at work
I really like your presentations. Yo the point and detailed. Thx again.
Yes, to the point. Basically the opposite of all other UA-camrs
Thanks for the great review. I know it may seem pointless, but wish you had a couple of clips of the knife cutting different types of food. I think it helps to have an idea of the sharpness and the movement required to make the cuts.
Thank you for the suggestion, I will probably do it in a new knife buying guide video. As for the reviews, I test them at work and I don't feel comfortable to film at the kitchen and don't think the owner want their employee to bring a camera with them especially when it is an open kitchen where the Geust can sit in front of you to eat sushi. Buying food for the video is something I don't want to do. You have things like the tomato test etc to show you the sharpness or paper test but it doesn't show much every brand new or resharpened knife can do it.
So the suggestion of the movement etc is actually very good point! Explaining the movement of a chef knife or a nakiri etc. Will see what I can do I. Future videos. (or I end up doing it in the new knife buying guide). Thank you for the idea and suggestion it has been noted :)
@@chefpanko just cut one big onion , one carrot and one potato for sticking and food release test, thats it...but watching food cutting with those knives from experienced chef is so soothing..
@@swapnilmule3922 Thank you for the suggestion, I'm currently still figuring out how to film them and where to place them in the videos.
All the cutting footage is currently kinda randomly placed on the newer videos so I need to figure a review format that includes them.
I only cut the food that I'm actually am going to eat for dinner, especially with the current lockdown/social distancing my food supply is limited (no job either all restaurants are closed so definitely don't want to go for a cutting shot for the purpose of the video).
But I do understand that it is satisfying to see but great suggestions will figure out how to incorporate them in the video.
@@chefpanko it would be better like you said the knife tip is very thin and it blow through onions and you added onions cutting by its tip while you are sayin it..you can add cutting footage when you are telling us about that pros or cons of the knife...if product sticks alot to the knife you can add its footage at that time...what i mean to say is dont add cutting footage at the end or in the middle...just add it when you are pointing the particular features of that knife...it would be keep people watching entire video. Just my thoughts..
@@swapnilmule3922 Thank you for the great suggestion! I will try to incorporate it in the newer videos :)
Cut something gosh darn it
Thank you for the feedback :)
Amazing knife review.. stsy safe . Regard
Thank you, stay safe.
Thanks for the concise, yet informative review.
It is my understanding that most German knives have a Rockwell of around 56, which I note that you consider soft. This gives me the opportunity to ask a double question on hardness vs brittleness, that has been on my mind for some time.
A. Which is the maximum hardness of a single piece stainless steel blade that satisfies the following conditions?
1 It can be sharpened at home, preferably with a honing rod, and
2 It does not chip when cutting hard or soft cheese, or when used to gather chopped vegetables on the board.
B. Which grade of steel and make of knife has hardness as above or comes closest to it?
The Rockwell harness is a general guide for knife enthusiasts/customers with knowledge of knife steel but is not the most important factor as other aspects weigh a lot more in the final decision like stainless vs carbon, blade anatomy, handle comfort, weight, etc there is a lot more to consider before judging a knife on the Rockwell alone wich on my list comes pretty much at the last step to look at or it can be a handy filter option when looking for a certain knife.
A: I recommend 58HRC or lower.
#1: All double-beveled knives can be used on a honing rod, except for the single-beveled knives like the Yanagiba, Sakimaru, Deba, Usuba's, etc. (for minimizing risk I recommend ceramic honing rods since diamond coated can sometimes be very rough, and the normal stainless steel will have no effect for knives with a higher Rockwell than the stainless steel rod usually a knife above a Rockwell of 58 will have minimal to no effect where a Diamond coated or better ceramic rods are recommended as they are effective for the High Rockwell knives).
#2: I will say look for a knife with a Rockwell of 58 or lower (but it all depends on the manufacturer if they got the heat treatment right or not in terms of maximum harness and maximum ductility on certain steel and the anatomy makes a huge difference). Thicker blades = stronger ductility but less smooth cutting performance especially when it gets too thick, if they did not taper the blade it can and probably will result in splitting certain food rather than smoothly cutting on hard dense food like uncooked sweet potatoes.
B: AUS8, 440A, 440C, 1.4116, X50CrMoV15 (Wusthof, etc), Friodur Steel (Zwilling J.A. Henckels) depends on what knife, Sandvik 12C27, Cromova 18 (Global brand that can range from a Rockwell of 56-59). There are probably more but those above I can remember out of my head since I have tried every single one of them but the manufacturer and brand play a huge role in the final product and what a certain steel type could deliver.
The first knife I bought was the 7.5" victorinox ,wich isn't a real chef knife but a carving knife, didn't know that , I just wanted to get a cheap good knife.
If I knew that I would just have bought the 8". the 7.5 is good but a bit flimsy,not strong for big tasks.
I love this knife and I own the 10inch and really makes my prep work easy.
and it is easy to maintain and worries free :)
Seems like a very good option for somebody looking for a reliable tool but not wanting to deal with maintenance.
Yeah, I was surprised how fast and easy it is to get the knife sharp again. And no worries about chipping and for all the lazy people that don't want to clean the knife directly but after they are done with dinner then this knife will be able to handle those kinds of abuse too.
I notice that, unlike other testers of this knife, you refrain from recommending it, or even describing it as offering good value for money.
This encourages me to express a personal opinion. As it goes against the grain, I stress that I am not trying to challenge or provoke others who recommend the knife, but rather to elicit further objective analysis.
So, it is my opinion, based on the knife’s specification, that it is rather overrated, probably due to the manufacturer’s good name in making pocket knives.
To back up this claim, I mention the following:
It seems to be of low-cost construction: Uses little (very low weight) metal, has only partial tongue and is stamped, which is a cheap process compared to forging.
And, honestly, it has a rather basic, unimpressive appearance.
As you point out, it has moderate hardness (I’ve even seen it elsewhere given as 55), requiring frequent sharpening.
And it is unbalanced, being top-heavy.
As regards the generally liked fibrox handle, I notice your comment that it has crevices that gather hard-to-clean dirt. I also inform here that the fibrox line has now disappeared from the maker’s website, though still available elsewhere from stocks.
Now, my above comment may be unduly harsh, but the points raised do not characterize a high quality knife.
Thank you for sharing your opinion :)
I was indeed refraining from recommending it due to various reasons. So I tried to highlight my evaluation without forcing an opinion.
The details like the handle I found it good fitting for my large hand size but it won't be good for someone with a small/medium hand size and those with medium to almost large might just sit in the middle.
By all means it wasn't a bad knife either but it was very specific, despite many recommending it I had to stay subjective.
As when I was still working at the restaurant, when we get a new apprentice cook I can't let him use the shared knives from the restaurant they are beaten up and never maintained.
So out of all the knives in my roll, it will be the Victorinox, the reason why is I can't give out my more expensive knives and I know that the Victorinox will do good as I do maintain the edge.
Is it the best budget knife that everyone should use? My opinion on that matter will differ, but that has more to do with what I know now and with the number of knives I have tested at the restaurant and especially here on UA-cam which accelerated the number of knives I got to test.
But I hope my newer reviews have improved more as I have changed a lot due to the feedback I have gotten from viewers. As I had to become less technical and make it easier to understand for non-knife enthusiasts.
if the victorinox 8"-10"were a form of artilery, it would be the m16 or ak47. if the Damascus or harder, longer steel slicer were a form of artillery, it would be the sniper rifle. the boning or pairing, it would be the side pistol or hand gun. overall though, the victorinox for price and ease of sharpening at a 9.5" is perfect for anything except sushi style meat preparation. i recommend a tougher steel for the herbs and fish, less cellular damage, more flavor retention, less bruising and tearing.
I love the analogy and examples!
Great video as always!
Thank you for watching :)
Hi I just wanted to ask can you make a tutorial on how to sharpen this practicular knife?
I will do a basic/general sharpening guide and then do some individual requested knives. I have added it to my to do list thank you.
@@chefpanko thank *you* !
Thanks for the review. I bought the knife, and even though I have smaller hands, the handle is very comfortable for me.
Thank you for your insights good to know that is feels good for you too despite having smaller hands.
Cheff una pregunta, entre este cuchillo y el Keemake Bunka de Sunnecko, cual es mejor para cortes de carnes finos para asar? Muchas gracias Cheff
The best knife for the task is a Sujihiki, Because of the thinner blade.
Then the Keemake Bunka because of the hammered finish, and the last one is the Victorinox Fibrox.
All three mentioned knives will do just fine; you as the user is the most important. You need to know how to utilize the knives to your advantage.
---------------------------------------
El mejor cuchillo para la tarea es un Sujihiki, debido a la hoja más delgada.
Luego el Keemake Bunka debido al acabado martillado, y el último es el Victorinox Fibrox.
Los tres cuchillos mencionados funcionarán bien; usted como usuario es lo más importante. Necesita saber cómo utilizar los cuchillos para su ventaja.
"Budget" as if a knife part of a $700 set or around $50 on its own is a budget knife.
Victorinox used to be priced around $30/35 but nowadays I have seen the prices going up and up. They are becoming more of a lifestyle brand it seems like.
Very nice
Great review Chef!
Thank you :)
Hi can you recommend a chefs knife 20cm, i cut throught some pretty tough veg (sweet potato and butternut squash) i like a veryyyy sharp knife that doesn't require much sharpening
TwoSun Chef's knife is a good option: ua-cam.com/video/fiyQc6heJ2g/v-deo.html
You can also go for knives with a higher Rockwell, like Japanese knives, as long as you don't do certain things: ua-cam.com/video/vdPmTNaf8vM/v-deo.html
They are very durable if used as intended, but high impact and twisting can chip/break high Rockwell Japanese knives.
@@chefpanko thank you for your reply. Can you recommend a knife block set? Something that will cut through tough butternut squash and is very sharp and doesn't require much sharpening.
What about mercer knives
I did not try them, but after hearing from those who did, they told me they were happy with the performance/price point (Currently only heard from those that used the MX3 series from Mercer). As for me, I have no opinion on it since I have not tried any of the Mercer series.
The knife’s blade is made of X50CrMoV15 high-carbon steel
Thanks for all these great review.
Do you know any Chinese budget knife with
very high carbon steel - similar to Shirogami White #1?
I have seen a store that offers it but I'm afraid to test it since the knife is sold for $150 to $200 USD, but that steel type HAP-40 and ZDP are usually sold around $400+ that is made in Japan.
Since the quality control is not consistent from most sellers and I don't want to gamble. The chance is that the knife is not on par with my expectation and I never tried a HAP-40 or ZDP steel so I have nothing to compare it with either.
I rather play it safe and buy a Makoto for $200/$250 with a Shirogami White #2
It is called Lucky Cook Store on AliExpress but I don't want to risk it, but if you do want to gamble let me know how the knives are ;)
@@chefpanko you can buy gehei hap40 gyuto at very reasonable price from chefknivestogo.com
Sits in the back with a second hand CERAMIC WMF knife 8" :)
@chefpanko how do you know that the handle is uncomfortable for people with small hands. I've never heard a small-handed individual complain about the handle. Also, the steel is rated at 56 - 58 hrc. Thanks for the review.
I used to work with a lot of victoninox knives and tramontina but i have to say that i dont like them, yes i know they are cheap and basically mantainance free but this kind of knife just bothers me, these knives were the reason why i started looking at asian style knives.
For me at least they were uncomfortable and somewhat akward to use, i dont like the handle they use looks quite bulky but thin at the same time, i like the extra knuckle clearance but with that blade profile the rocking motion gets too pronounced and gets my wrist tired very quick.
Talking about the mantainance free part, yes they are easy to sharpen but that also mean that you will be sharpening them quite frequently depending on how sharp you like your kinves to be, using a honing steel can make it last a bit more before sharpening
but eventualy you get to a point where you start using the honing steel very often.
As a worker on a small mexican restaurant i do a lot of prep work mostly vegetables and herbs and i use my "good" knife for that and yes i do have a beater knife(a $5 dollar santoku) for when the situation calls for it like when i had to chop something cooked or greasy, sometimes i do cut meat and i use my beater knife for that, because i need a cutting edge rather than a slicing edge that i use on the other produce.
Yes they are a good starting point for a homecook, very useful at the begining of learning knife skills and learning how to sharpen.
Very good points thank you for sharing your perspective and experience :) I agree I did had to hone more often, it did not really bother me (since I used it on non-busy days).
So I do understand when you have a busy day and need to do a lot of prep work that honing is not something you want to do so often especially when you are in the rhythm and don't want to stop the speedy rhythm for a honing.
But the honing rod was in front of me all the time at my station, for home use it should be a great knife and even as a beater/workhorse.
@Razor Which 5$ santoku you are talking about?
@@swapnilmule3922 it's Top Choice brand, cheap plástic handle, came with a sheath and the knife itself is bright Red, nothing special really but quite good for a beater knife
@@silverazorx thanks mate...stay safe..stay healthy.
When you call it a “beater” knife, is that the same as a “beater” car? You drive it until it stops working, then just get another one?
A 'beater' knife is like a sturdy workhorse in the kitchen. It's designed to handle more rugged use compared to pricier knives without suffering significant consequences. While I wouldn't recommend abusing any tool, 'beater' knives are built for durability, and the idea is not to replace them when they wear down but to maintain them.
While I always emphasize good knife practices, unforeseen situations can occur when cooking at home. For instance, when dealing with kids or immediate emergencies, you may not have the luxury of washing and drying a knife properly. 'Beater' knives are more forgiving in such cases. However, it's essential to avoid leaving any knife, especially non-stainless ones, in the sink for an extended period, as they can rust and get damaged when mixed with other items.
The difference between an expensive and a beater is that with an expensive knife, you need more care. The benefits are it is less durable but can be sharpened sharper and can hold that sharpness for a longer period. The downside is it is more fragile and needs more care.
For example, an expensive knife needs maintenance once every 3/6/9 months vs a cheaper knife needs care and edge touch-ups every week.
Hope that this explains it.
@@chefpanko … Thank you!
I still have the one I bought in 2013
I have the same blade in 10 inche I prefer large handle like my tennis rackets.
I think every one should have a few beater knives. Home cooks or professionals. But a quality one like this one. Or a Dexter Russell,, Messermeister, Mercer...Might buy one but with the "fake Rosewood handle". :) And, I have found some knives (chef's knife/gyuto) that fit my needs...again...as a home cook.
And I did find a dealer for Ryusen Hamono knives...JP KNife Imports. Owner/Jon Broda.
Definitely, especially for the lazy days where you just want to cook something quick take a shower and just leave the knife there for the next day to clean it. No worries about rusting etc.
Good to know that you have found a knife that suits your needs :)
Yeah, we have a select few dealers here too, but unfortunately, not all knife line-up from there is available. And some stores have some exclusive design specially made for the store.
I still want one that is only sold in Japan and will probably go to Japan to buy one if they still sell it it was a knife store in Osaka.
@@chefpanko maybe you could do a video one day for this survival knife only available in Japan.
@@AGC828 Maybe I can film the store too :) but that is for the future plans, I can literly be in a knife store for hours.
@@chefpanko hope you can. Like to year a pro chef talk about knives when in Japan stores.. Vs someone who knows little to nothing.
@@AGC828 Great idea for future plans since I'm not comfortable with my face in front of the camera :) But something that can be worked on in the future
Currently own one with the paring knife. It's staying with me for life.
I have a few Victorinox paring knives and they are pretty much my daily driver for everything small like peeling off apple skin etc.
@@chefpanko I am thinking of upgrading but there's limited options as I am in Doha, Qatar. They only have the Zwilling Pro with the half bolster. Also looking for a Victorinox fibrox 10 inch as a beater in the future.
Definitely apples to oranges, but is it worth buying something like this as a first knife, or do I bite the bullet and buy something nice like a zwilling? Will the quality difference be noticeable?
Quality differences in the steel will be noticeable, however, it is more important to know how to maintain and upkeep the edge sharpness. Without that, both knives would be useless.
So in terms of edge retention, the Zwilling will hold an edge longer which just means that you need to sharpen or maintain the edge less.
In terms of comfort, it depends on you the end user, Zwilling will be heavier, Victorinox lighter. Comfort for my large hand size I would say both are good, The Zwilling is a bit smaller in circumference and height so better suited for those with a medium to small hand size too but the knife is heavier. Zwilling has contours that mitigate the larger handle design so that medium to small hand sizes can benefit from the grooves for added grips.
In the end, it comes down to personal preference and how you use the knife. The knife style can help a lot in terms of ease of use and comfort for your use case.
You can’t tell me this is a budget knife when I’ve seen chef’s knives at the dollar store.
Fair enough
Hi there, i was close to ordering this knife however when you mentioned it is not well suited for small hands, i was thinking it through and will wait. What kitchen knife is suited for small hands instead?
The Victorinox is kind of special some with smaller hands have reported to me that they actually like the big handle due to the grooves. So if you have a chance to hold one in a store I highly suggest that. Other knives that I have tested which were a tad too small for my large hand size were the Global Classic series (but the price for those is quite high so not a budget option).
I, unfortunately, did not try too many in the same price/segment as the Victorinox so I can't recommend something that comes close to the Victorinox.
The Dexter knife which looks similar to the Victorinox has been mentioned a few times it is an American brand so if you are from there you might wanna try the Dexter-branded knives. (as I'm from Europe I did not get my hands on a Dexter knife yet mainly due to the pricing of importing them here).
How can you review a knife when you don't even cut anything with? omg
Because how well a knife cuts will change over time. How sharp it comes out of the box is relatively irrelevant since it will change, and even a 300 dollar knife will need sharpening eventually.
That aside, almost no knife comes truly sharp out of the box. Even most expensive Japanese knives don't. They all need some thinning and sharpening.
What you want to spend money on is quality steel that is easy to sharpen, the handle design and the shape of the blade.
Victorinox fibrox pro 8" model number?
Victorinox Fibrox is the name 8inch is the length (20CM) - Model number/Item Number: 5.2063.20
You should check out the shibazi S210-2 on aliexpress. These traditional Chinese choppers are getting very popular lately since CCK cleavers have shot up in price
I have 3 of them not sure which versions out of my head but a review will follow :) fun fact ShiBaZi was or still is the #1 selling in China and sponsor of many culinary schools in China.
@@chefpanko that's interesting about shibazi, I didn't know about the brand until someone recommended it to me rather than the much more expensive CCK. The S210-2 i have is the carbon steel cleaver, ive been loving it lately, it's excellent.
You should review kiwi knives too, there's hardly anything on UA-cam about them.
No one else is reviewing the cheaper knives out there, i think your channel will get very popular if you keep all these reviews up :)
@@Madkent94 I have the X-211 (not sold on AliExpress got it as a gift from an ex-colleague that went to China 1 year back). P01 and F208-1
With kiwi, you meant Tomato knife? serrated?
@@Madkent94 I think you meant the brand Kiwi am I correct? I was thinking about the fruit....
@@chefpanko haha yes, kiwi knives from Thailand. Probably the cheapest knives possible but they actually work really well. I'd recommend them to anyone.
What is the best way to sharpen it, fir someone who is not a professional chef. What is the angle of the edge for this knife ?
18 degree angles according to knifeandtools.
it's probably not all that important though, just keep a consistent angle when sharpening, using too low angle might cause you to miss the cutting edge, edge could theoretically get really weak if it's too thin and too high might not cut too well.
steel rods also needs a proper angle, might hear or feel stuff if you go slow. might help for a while.
whetstone sharpening is likely the best, but other choices could be more convenient.
think it would be a lot easier to get a decent knife sharpened compared to really worn knives.
pull through sharpeners can remove a lot of metals, would probably be good to make sure the knives keep their proper shapes after using one, if you do.
Which knife to choose Victorinox 5.2003.22 or the one from the movie 5.2063.20?
They are knives for different purposes, as far as I can see. I would go for the 5.2063.20.
The width of the blade is higher. But depends on what you plan to do.
@@chefpanko Thank you for your answer. I need a knife for everyday tasks such as cutting and slicing vegetables, slicing chicken breasts, etc.
@@darek7292 The one in the video is good for that task. But it entirely depends on your preference and knife skills.
Some like a straighter profile, so they go for a different style knife like a Bunka, Santoku, Gyuto, etc.
But in general, those are categorized as all-purpose knives great for everyday tasks and just caters to each person's preferences.
If you like to rock, get a knife with a round profile since that helps with the rocking motion.
Want something in the middle a Santoku, Bunka
Want something straighter? For up and forward chopping? a Nakiri is great for that. Each is styled differently and suits a different cutting style.
But between the two you mentioned, I would say go for the one in the video: 5.2063.20 chef's knife. Good for trimming off fat, good for rocking on herbs and veggies.
Hope that this helps :)
@@chefpanko Thank you very much for such extensive opinion and advice. I will buy 5.2063.20.
Following your advice, I purchased 5.2063.20. For an amateur, a really great knife, well-balanced, great and comfortable handle. Thanks again for your help in choosing.
Здравствуйте. А что Вы думаете о ноже TRAMONTINA ® Santoku Küchenmesser Schneidmesser Geschmiedet 17,5 cm 24020007
Я никогда их не пробовал, но сталь в них довольно мягкая. Так что удержание краев может быть не лучшим. У них есть разные версии, сталь посильнее. Но, не пробуя их, я понятия не имею, как они работают.
@@chefpanko Мне кажется , что они получше, даже серия Master.
@@АланЕналдиев-э6ц
Без личного тестирования я не могу о них судить. У них действительно есть разные серии с Роквеллом 56 и ниже и более дорогие серии с Роквеллом выше 56.
@@chefpankoА Вы бы могли их протестировать? Спасибо.
@@АланЕналдиев-э6ц
Сейчас у меня сложено слишком много ножей для обзора. Я постараюсь проверить их в будущем.
What is the series of the knife, Chef? Is that 5.2063.20?
Yes that is correct 5.2063.20
@@chefpanko thank u in advanced🙏
Thanks!!
I think fibroxes would be good upgrade for my current majority of old random knives which are stated to be about 53hrc from what I can gather. As standard beaters.
And even though you wouldn't throw and preserve your knives in the sink...Your family or friends probably would ;)
You never know especially when you have kids running around and fighting in the house. You can just drop the knife in the sink without worries fix the problem and come back later.
But also for the quick dinner solutions, like semi-frozen food, you want to cut it so that it melts faster, etc. I can see the appeal of those beater knives. Don't want family members to use your nicer expensive knives give them your Victorinox :)
Or if you have a new guy in the kitchen, you can lend it to him without worries. I did not mention it the blade width of 52mm is very nice and it will last you even with multiple honing and sharpening sessions.
Great review, thanx, but I have a one question. Are you shure this knife 56 hrc? In my opinion, its 54-55hrc according to my Pirge and Arcos 54hrc experience. But you are much more experienced, your opinions are much more important to me. Best regards.
It is indeed 56, when it comes to lower Rockwell knives I usually suggest that you don't sharpen them on a low angle but a higher angle.
For more suggested angles per knife style and why you can find it here:
www.chefpanko.com/best-sharpening-angle-for-kitchen-knives/
As for a Victorinox Fibrox, I would not go lower than 17 degrees per side (34 degrees total). Anything lower will affect the edge retention.
If you want a better comparison you should resharpen the knives on the same angle before comparing.
The angle/ Rockwell hardness/ blade design, weight all have an impact on edge retention.
Without honing in a professional kitchen prep work scenario give you the following edge retention:
Rockwell 56: Knife died after approx. 30/45min. (Victorinox is one that manages to reach 45min some other cheaper brands manage to survive 30 min despite the claim of a Rockwell of 56)
Rockwell 57/58, They manage to get the job done longer but a hone is needed after the prep was done (approx. 1.5/2 hours).
Rockwell 60/61, It managed to survive 4 hours but a hone is needed.
Rockwell 63+, it survived for 2.5 days (10 hours before a hone).
That is how I came up with the following chart:
The current chart I made is the following:
HRC 56 - 1/2 months
HRC 57 - 2/3 months
HRC 58 - 3/4 months
HRC 59 - 4/5 months
HRC 60 - 5/6 months
HRC 61 - 6/7 months
HRC 62 - 7/8 months
HRC 63 - 8/9 months
months with regular honing with a honing rod before needing whetstone maintenance. (all based on personal experience in a professional kitchen)
@@chefpanko Thank you for your detailed answer. Now I am convinced.
What serie of Arcos do you have?
Where could I find Information about the hardness of the different series?
@@reductancioposeso5042 I asked by mail, they said series 2900 is about 54 HRc, 2400 is about 56-57 HRc. I don't know if it's true, but I'm sure the 2900 series is 54.
This is an interesting point because it is supposed that all the Arcos knives have the same Steel.
Starts at 0:27
Don't like it. I don't like the way the blade meets the handle. There's no guard preventing the index finger from hitting that thin end part of the blade. Not worth $50 in my opinion. My Ikea chef's knife that cost 1/5 of this Victorinox is super comfortable and safe to use.