Our longtime favorite chef’s knife is sharp, capable, and comfortable to hold. But is it still the best?
Buy the Mercer Chef’s Knife:
Buy the Victorinox Chef’s Knife:
Buy the ZWILLING Chef’s Knife:
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Read our full review:
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Great review!
There will always be room in every kitchen for a Victorinox Fibrox. They go on sale for under $50 sometimes and punch way above their weight in value. If you want something more japanese fior slightly more look at Tojiro DP line
Slightly over the price point here, but as a home cook, I love my Bare Knives. The Chef's knife is ridiculously perfectly balanced, at least for me. With a hardwood handle and a patterned surface, it won't survive commercial kitchens. As the company emphasizes ecofriendliness, hardness and edge retention can vary between knives.
If you understand the basics of sharpening/honing and love a balanced knife, it's worth taking a look.
Or…Bowie knife?
Cutting through butternut squash is a good way to test it!
I have some nice kitchen knives. They are great. But, my go to 90% of the time are my Victorinox.
Mercer Millenia for me. Cheap ($15) when I bought it and an excellent knife. Call it a starter knife, but it's my go to knife. Can't see a need for a $100.00 plus knife!
I've been using that Victorinox for over 4 years now and it has been excellent the entire time. I've had it professionally sharpened about once a year since and it remains my go to knife. We even put it through the dishwasher without any trouble at all. It stays sharp and never a hint of rust.
I got a cuisinart for 2$ in a thrift shop and I really like it's weight and rigidity, sadly, it's not very sharp from the get go (but holds it really well) I'm very very noob at sharpening knives and I feel like even if that should not be the case, it would be cool to test them all after s sharpening done by home cooks (with basic tools)!
I've had my Victorinox with the rosewood handle for 13 years now. Hone it before use, and sharpen 2x a year… and it'll last a lifetime.
I love knives. With decades of cooking for myself in the rearview, I favor nikiri and santoku blades. I have a few chef's knives but do 90% of my cutting with the nikiri. I use a thin fillet knife for fish. That said, I'm buying the recommended knife because,I love knives and because its ATK.
How does one sharpen a victorinox chef knife?
Great vid, thanks! I've become a huge fan of Victorinox, own a number of their knives now. I've grown out of my "vanity knife" phase and look for inexpensive quality…plus, it's the brand my butcher uses :-]
How does a Cutco chef knife hold up? A!
I bought my Victorinox chef's knife two years ago, after watching America's Test Kitchen's review of it then. It's hands-down the best knife I've ever owned, and for $40 you can't beat it. I can torture that knife with hard squashes, bones, sinew, root veggies and it just keeps going. I did buy the accompanying Victorinox sharpener but I've only used it a couple times. If you're looking for a great knife that won't break the bank, and will definitely keep the chef in your family happy, go for the Victorinox.
YESSSSS!!!!! Lisa in this format has been always the best way to communicate equipment reviews. THANK YOU for returning to this format!
I saw numerous reviews praising the Misen knives all over the place including a few of my favorite cooking channels which stated they were not sponsored… that said, after 6 months of use, I feel it is a bit overhyped… Very happy with the look and feel, it is pretty hefty, and cuts through most things fine, but the results aren’t as earth shattering as some reviews made it sound. I do like their serrated bread & pairing knives a lot.
I've used my Victorinox daily for 7 years now and have sharpened it exactly once and it's still all the knife I could need (I do hone it regularly).
nice
I still want that Adam Ragusea knife…
I bought the Victorinox for my summer place. It's lightweight, with awkward ergonomics.
I do not think a knife should be sharp enough to use straight out of the box, nor do I recommend “rubbery” handles (they break down) A knife should last ( in domestic use) in my experience about 30 years, those handles won’t. I have used a lot of nasty knives over the years, I won’t give them kitchen space. I use a selection of Sabatiers (of the three French marques) And inherited a lovely Wusthof carving knife. I have both carbon and stainless steel knives. Did I mention that I like kitchen knives ?!