VICTORINOX FIBROX PRO 8' - BEST BUDGET CHEF KNIFE?

I haven't talked about knife reviews in a while but I really feel like this could hit the sweet spot for some of you, and maybe welcome some of you home-cooks to the channel!

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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.

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[migtrewornan]

Worked in the hospitality industry for 20 years - the most common knife in any kitchen I ever worked in was the 10 inch version of this knife. An absolute workhorse, easy to sharpen, easy to keep sharp, tough, reliable, comfortable. Don't waste money on expensive Japanese or German knives, a Fibrox is everything you need in a knife.

[hatimlachkr]

My main chef knife, I do not worry about it or baby it, it holds an edge and I keep it razor sharp fairly easily, it is TOUGH, practical reliable and ugly, Like a Glock 19 ! I love it.

[zacharyjohnson]

I've been a professional cook for 35 years and I have always had German or British steel but, I have been recently enticed by the Fibrox collection of kitchen knives. The Bearded Butchers swear by their filet and breaking knives so I got one. And after watching this video I am ordering one right now! Thanks!

[fangchick]

This knife was a freebie in a culinary course I was in, along with a full set of victorinox knives. It’s my go to knife along with my paring knife.

[dimmacommunication]

The coolest thing about the victorinox is the tall blade :)
Also the steel isn't bad, softer than very expensive steels but not too much.
I think the HRC is 56-57, at least 56 not 55.
55 knives gets dull way too easy :(

[timcogswell]

As an old (former) line cook, VICS were the “go-to” blades I would use for all grunt work. Simple, basic knives that always did any job... thus, to this day my home kitchen has many. Great “starter” knives that one may keep and continue to enjoy for many years. Great brief and info filled video.

[ChefJTS]

This is a GREAT knife for culinary students. Budget-friendly, great product, perfect to learn with.

[terrynoahr]

Best knives on the market can't beat them for the price point

[tamatoa]

Because of the thinness of the blade, you can get a scary sharp edge on this knife in no time. And a little tune up now and then will keep it that way.

And also because of its thinness, it's a very good slicer. And because of the lack of weight, not as good as a chopper.

Excellent knife at an exceptional price. Every home kitchen should have one.

[elgostine]

while i got the 19cm blade carving knife instead of the chefs,
one thing i can say about it is that when i asked about cheap, but not crap knives for the kitchen i got 2 independant suggestions to go for victorianox, with the mention that victorianox is a classic brand for apprentice chefs in australia and so far its been the sharpest knife ive ever owned, period.

[dougg]

America’s Test Kitchen did a review with this knife and it was as good as a 300 dollar knife. They even imaged the blade under an electron microscope. It’s a bad ass knife ..period

[Anths]

Great video mate, chef from Australia. Just wanna let you know that you are doing a great job with these videos and I appreciate your work in the kitchen and in these videos. Always interesting to watch!

[dankrueckemeier]

I pack this knife in my travel kit. No worries if it comes up missing. My friends however won’t use it. Too sharp for safe use. I love it.

[briancalvert]

I've had one for a number of years and it is definitely a keeper!

[robertcameronjones]

Beater knife. I think you captured it perfectly. It goes in the dishwasher. I know - shocking. A great knife, a pleasure to use, and a steal for the price. A certain utilitarian beauty someone described as Glock-like. I agree.

[fashforde]

I really liked this video mainly because Justin makes a pretty good video. Additionally, there was so much to learn in a short vid. Bravo, Justin.

[estebanalvarez]

Honestly, I’ve been looking at several of your videos as well as other web content to be a better, more efficient chef. Always learning something new. Not everyone has the time/patience/willingness to teach others so I appreciate the content you provide for people like me that go out and find their own answers.

[aarondarkes]

hello registered knife nerd here, the plastic feeling of the steel is the mixture of the different elements making the molecules of the steel larger and of course less dense. In comparison a pure carbon steels have a heft due to the density of the carbon and iron being so tightly packed. this also results in the finer grain structure.

I just found out about you 2 days ago and I love your content as a hobby cook and gear nut

[jayobrine]

Nice video. Even though the knife and the packaging looks low end, it keeps getting good reviews. Victorionox uses good steel to make their blades. Would love to replace the one my Ex took.

[anthonygtz]

The Fibrox line is such a great line of knives I have used them in many kitchens that I’ve worked in as community knives and they serve such a great purpose it’s kinda a must have