VictorinoxFibrox Pro 12-Inch Slicing Knife with Granton Edge and Black Handle

I bought this knife just before preparing a meal for 125 people. Smoked tri-tip and ham were the dishes I was contributing to the meal. I have access to a professional meat slicer, but I wanted to see how things would fare cutting the meat by hand. Cutting by hand gives me a lot more control when it comes to cutting against the grain - which is a big deal when it comes to the texture of the slices of meat. The knife did a fantastic job. I was able to cut 40lbs of tri tip with no issue at all, and was able to control the thickness of the slices very easily. The knife did have some resistance when it came to cutting through the fat cap, but even the powered slicer struggles with that (the powered slicer tends to cut most of the fat, but not all of it, so there are strands pulling back and forth making quite a mess). The knife handled the fat cap much better than I anticipated actually.After 40lbs of tri tip, I wan't sure if the blade would hold its edge. I was cutting on a wood cutting board as well, so some dulling wouldn't have been a surprise at all. I know this knife isn't really intended to be used on a cutting board, but because I was slicing prior to the event, it was an easier way to handle the workload. All that said, the blade kept its sharpness, and I was able to slice extremely thin slices of ham when desired. It breezed through the 50lbs of ham with no issue.I've used the knife at home several times after the event for a family dinner, and it is still extremely sharp. I've haven't felt the need to sharpen the knife yet. I'm very pleased with how much this thing has been able to cut through and still remain sharp.I've wanted a powered meat slicer for a long time, but there are a few major downsides to them. They take up a lot of space in the kitchen, and need to be taken apart and cleaned after every use for the best results. For slicing large quantities of meat, a powered slicer is a great option. But for home use, and even medium sized events, this knife is the way to go. I highly recommend this knife for anyone who serves meat on a semi-regular basis. I'm seriously considering buying a few more for my next event.

I love this knife for slicing up meat. Any meat. Sharp and thin with a nice grip. I like the straight design and length is perfect for slicing brisket, ribs, etc....Haven't needed to sharpen after months of steady use....'Would buy again. Could use a better sheath than it came in (which is flimsy clear plastic that I'm not sure it was meant to be a sheath)...

Oh my, sharp, such smooth even slices.I bought this to slice meat for jerky, best buy since my dehydrator, maybe better.I started to make jerky for high protein, low carb, low sugar snacks. If you've never had fresh warm jerky, you have missed a true treat. Home made beats the packaged brands less cost, and allows for a variety of meats and flavors (beef, chicken, pork, spicy, teriyaki.....).I Tried it on two eye of round roasts, as I was anxious, the first was chilled firm, but not as solid I usually had to for the knife that came with my old slicer set.The difference was like night and day, smooth cuts, no sawing. Cuts were uniform, no blade flexing making uneven spots, cut all the way through (horizontally under the meat), no tapering, didn't have to move the roast to orient to a trailing edge. finished slicing in 1/3 the time too. Then when I would have had to switch blades to trim to size, once again this knife did the job, cutting like soft butter, and because of the length I got some fantastic pieces.The second roast was a bit firmer, I tested other cuts, first I took rounds off the thick end, even tried some free hand (with out the slicer form, just this knife), and finished with the slicer unit, the knife started sharp and remained sharp. I even though about donning a cutting glove, as I got near the end of my task, with the meat being about twice the width of the slice.This knife also was great with some left over turkey breast, I can hardly wait to use it on the holiday ham.If there was any downside, it was the packaging, a plastic bubble, that while allowing a good view of the knife and keeping the edges protected during shipping, may lack the elegance of a box that some people may desire. It also lacked an edge guard, but with only adults in the kitchen, it is not an issue for me.Personally I would rather have a good knife, the package doesn't matter when it in use, and that's what this is. A very good knife.Final notes - the Fibrox handle was very comfortable at different cutting angles. It has a dual sided Granton blade. The blade is well balanced and centered in the handle, and should be usable right or left handed. For a 12 inch blade it is very light and maneuverable. The blade is Swiss made, and NSE certified. It is supposed to be dishwasher safe, though I would be sure to place it in a way other items won't bump the cutting edge.

Exactly what I expect from Victorinox. Extremely sharp and good quality. I expect years and years of use with this knife and it is a great addition to the boning and butcher knives in their line.

This is a really nice knife.It's very sharp with only a hint of flex.The thinner the blade, the easier it will cut and this can go through a dense ham like butter.Basic handle that is comfortable and easy to grip.Lightweight.

Ok, this knife will be much too large for many homeowners and family cooks. However, despite the size, it still remains a great home cooking tool. It does exactly what it’s supposed to! Easily and effectively slices meat. Yes, it’s essentially the size of a professional chef’s knife for a large hotel buffet, however, it is simple to handle smooth to operate and effective in doing the work needed.

I bought my boyfriend 3 knives for our anniversary. 2 Shun, and this. This one was highly rated and lots of online grilles raved about it. It really is just ok, in comparison to other knives. It cost a fraction of what those do, but we now know there’s a reason for that price difference. It’s a good knife, but not amazing.