Victorinox5.2003.25 10 Inch Fibrox Pro Chef's Knife, Black, 10"

Its light, comfortable to hold as it has to perfect handle size. It is very sharp. The quality is great and it gets the job done because it is really sharp

After watching America’s Test Kitchen on public television — a trustworthy source of information on everything having to do with cooking and kitchen utensils — where they recommended this knife above all others for slicing and dicing, I decided to give it a try. I did this somewhat reluctantly because I had a carbon steel chef’s knife that I’d owned for over fifty years which had served me well. However, after a half century of repeated sharpening it had lost its evenness and I felt it was time to start over with a new blade. Now that I’ve used the Victorinox my old knife has been assigned to the basement storage cabinet for a much deserved retirement. The replacement is just excellent. It has a grippy handle, is light yet substantial and performs beautifully. The fact that it’s stainless, not old-style carbon, means that I don’t have to compulsively wipe it dry in order to avoid excessive staining and rust as I did with its predecessor. Having said that, never put your kitchen knives in the dishwasher. The high temperature and chemical detergent is not good for them and the cutting edge will suffer. Also, I recommend you invest in a high quality knife sharpener such as the Chef’s Choice Model 15XV and a sharpening steel to occasionally remove blade edge “roll over” caused by chopping and dicing on a hard surface, and never use on a glass cutting board. I expect with this kind of care the Victorinox chefs knife will last me a lifetime (translate: 10-15 years).

Keeps sharp edge, handles very comfortably. Will last my lifetime...

I finally gave in and bought her because of America's Test Kitchen. She isn't cute with her plasticky rubbery looking handle, but I figured I could use this affordable option until I could get an all-star. Then I started cutting transparently thin slices of tomatoes and super thin slices of homemade honey rosemary bread and I realized, she IS an all-star. I bought the 10 inch just cuz the smaller wasn't available, but it ended up being a good choice! My arm and shoulders don't hurt anymore and I feel silly for not realizing sooner that a good knife could make that difference. I use hardly any effort to chop with this knife and I actually look forward to chopping up veggies now. It's so satisfying. Like a little competition with myself on how tiny I can dice those onions. ;P I have used her every day now for a month since purchase and not much noticeable dulling yet. I wash and dry her immediately. She is basically a family member now. Well sort of, my husband isn't allowed to touch her. Will update if/when the dulling begins. Based on previous knives I am not looking forward to sharpening/honing but maybe I will be spared that hassle!

sharpest chef knife I've own.

This is not a sexy knife but it's comfortable, it holds an edge, and it is a terrific bargain. For that, I love it.I have large hands and this fits me very well. You can see from the pictures that the handle has a straight top and contoured bottoms. It might not be apparent that the sides are straight, too. That makes the handle blocky. For me, this makes my grip much more secure than knives that have rounded sides. This shape fits very naturally in my hand, so it is secure and it is not fatiguing to use.The handle has a rough texture, but it's not raspy. I don't feel like I had to build up calluses just to use it. The texture, plus the shape of the handle, makes it easy to keep a safe grip, even when my hands are wet or greasy.There's not bolster on this knife. Instead, the handle flares down where it meets the blade (just down, it doesn't get any wider). That flare is big enough that I've never felt that my hand would slip forward and contact the blade.The knife feels sturdy. If I grab it in both hands, I can flex it about a quarter inch. It weighs about 6 5/8 ounces, which is is enough heft to keep me aware of it, but is light enough for my daily use. I use it for veggies and meat and am very satisfied with it. I haven't tried to butcher a chicken with it.I find the curve to be workable. I have no problems rocking it for chopping. The blade is tall enough that I don't worry about rapping my knuckles when chopping, either.I have had no problems with it keeping an edge. I hand wash it and it hasn't developed any stains or rust spots.Overall, it's a good knife and a great bargain. Probably the best thing about it is that at this price, I can hand it to guests and not cringe in fear when they bang away on the cutting board.

I've had this exact chef knife for over 30 years, it's my go to for everything. I used it almost daily, and after 30 years of use, I could no longer sharpen the blade, due to it previously being sharpened once in that time frame. I needed a new and sharp one being I use this so much. I would HIGHLY recommend these knives to anyone looking for a steady, ergonomic feel, well balanced, and sharp enough for any of your needs. I have tried others and come back to Victorinox every time. In fact so much I returned a VERY expensive set, due to the fact there was not a balance, there was no rocker motion to be had, and they just were not the quality or sharpness that Victorinox has.

There is a reason why many restaurants use these knives. They are unbelievably affordable and stay unbelievably sharp. You are more likely to cut yourself on a dull knife. These have tough grips that will withstand a dishwasher. I pamper mine though with hand washing. A knife this good deserves a very good sharpening system.