The Least Expensive Victorinox 48792 Cutlery 6-Piece Steak Knife Set. The best selection and free shipping. Buy Victorinox 48792 Cutlery 6-Piece Steak Knife Set today. Best Price Today!

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Victorinox 48792 Cutlery 6-Piece Steak Knife Set Reviews : RH Forschner by Victorinox is the knife of choice for professionals and consistently receives high accolades in product testing. This best-in-class commercial grade cutlery is now available for home use. RH Forschner by Victorinox knives feature high carbon, stainless steel blades, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.

Buy Cheap Victorinox 125th Anniversary Limited Edition 8-Inch Chef’s Knife

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For 125-Year Victorinox cutlery has been an expression of the Victorinox philosophy: flawless quality combined with great reliability. This limited edition 8-inch Chef knife is produced in celebration of their 125th Anniversary with the blade etched with the words: 125-Years your companion for life. The Victorinox 8-inch Chef knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria……..

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Product Technical Details

– Professional quality 8-inch multipurpose chef’s knife for chopping, mincing, slicing, and dicing
– High carbon stainless-steel blade ice tempered for maximum sharpness and edge retention; conical ground for wider break point
– Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
– Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
– Celebrates Victorinox’s 125th anniversary with special Jubilee Etching on blade; hand washing recommended; lifetime warranty
More technical details

 “Great knife for a great price!” 2010-08-17
By A. Hall (Broken Arrow, OK USA)
Extremely sharp out of the package, the grip is very nice and easy to keep a hold on even when it’s wet. The blade is a bit thin, but Victorinox gives a lifetime warranty on the knife, so if it ever snaps they’ll replace the knife for you. After being very underwhelmed by some more expensive Chicago Cutlery knives I decided to do some more research on kitchen knives before I made another purchase.

While it may not look as stylish as Globals, or Shuns it looks decent enough with it’s mirror polished blade and interesting grip , and I really could care less what my knives look like as long as they function well.

After buying this knife, I will probably replace some of my other older knives with Victorinox kitchen knives, and would definitely recommend this knife to others looking for good quality knives at an affordable price.

 “Sharp knife” 2010-06-29
By ft
Blade is very sharp. For example, it cuts open a watermelon without any effort. The blade is also thick and stiff and it doesn’t bend like the cheap stamped knives.

 “Surprised but not really, it’s Victorinox quality.” 2010-06-05
By J. Shinn
I got my first Victorinox Swiss Army knife nearly 20 years ago and still use it almost every day today. It’s never gone dull, rusted or been broken. I’ve only lost the tweezers once after someone borrowed it. My expectations are pretty high for Victorinox and Wenger products.

This kitchen knife is a stamped steel and not the forged steel version but it is a great work horse of a chef’s knife. Light enough so it doesn’t tire you out and sharp enough for everything. The 125th Anniversary 8″ Chef’s Knife is a good size and the blade is superb. The blade has the polished finish like the famous pocket knives. The handle is what they call Fibrox, it’s a fine sand paper feeling with a hard handle. It’s a smaller handle but allows good control because it’s isn’t bulky. The blade is sharp, very sharp and cuts great. It is not serrated and makes no difference, I don’t expect this blade should ever be dull and can easily be resharpened.

I was planning on buying a Victorinox or Wuthoff forged knife set but after using the stamped Fibrox knives I will probably mix and match my kitchen knives set with various forged and stamped knives now and save some money. I’ll be sticking with Wuthoff, Victorinox, Shun and Hattori

 “Sharp as a tack… er knife, I mean…” 2010-05-24
By Nicole M. Miller
I got this knife on sale and the pairing knife in the set came with it for free. I love the pairing knife and this item is exactly what you want for a value priced chef’s knife.

It’s a great tool that is solid and cuts well. I don’t use high end knives, but this certainly does the job and is well worth the $25 I spent on the set.

 “Best knife in the kitchen…” 2010-05-14
By E. GOFF (Virginia)
Slicing and dicing is such a treat now with my 8 inch chef’s knife. It is the one knife I go to to cut everything. It is a quality tool at a value price. And, if I had to descibe it in one word, the word would be AWESOME!

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Buy Victorinox 125th Anniversary Limited Edition 8-Inch Chef’s Knife at low prices.

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Victorinox Fibrox 7-Inch Granton Edge Santoku Knife Description:

The R H Forschner by Victorinox Santoku Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.

• Amazon Sales Rank: #549 in Kitchen & Housewares
• Brand: Victorinox
• Model: 47529
• Dimensions: 1.00″ h x 3.75″ w x 15.00″ l, .30 pounds

Features

• Combines cleaver features with a chef’s knife; Granton edge flutes make paper thin slices and prevent food from sticking to blade
• High-carbon stainless-steel blade provides maximum sharpness and edge retention; stamped from cold-rolled steel and ice tempered
• Blade conical ground for minimal resistance while cutting; laser tested to ensure optimum cutting power; bolsterless to allow use of entire blade
• Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
• Hand washing recommended; lifetime warranty; expertly made in Switzerland

Customer Reviews:

Chef’s best friend
Forschner is by far the best knife for the money. They always arrive razor sharp, and have the ability to hold an edge far longer than much more expensive knives. I purchased one for all of my line cooks as they are very durable and can be used to perform almost any task in a professional kitchen.

The “sports mom” comment that it “felt cheap” was probably due to its light weight and composite plastic handle. To an untrained eye, it could be confused for a “cheap” knife, but after de-boning a chicken, slicing through a butternut squash, it still glides through tomatoes like butter and can perform the most surgical of cuts. The composite plastic handle has an amazing grip even when your hands are covered in duck fat, it won’t slip.

I own knives that can run up into the $1200 range, but still prefer this little powerhouse for everyday use. If you only own one sharp knife in your entire kitchen, this should be the one. I also have the 10 inch forschner chefs knife, but prefer the graton edge on this one, especially while slicing potatoes.

A must have
The Victorinox Fibrox line of knives are all composed of the same high grade metal and well built handles. Cooks Illustrated did indeed rate these knives. However, this santoku was not one of them I believe. The article I read was of the chef’s knife.

I have tried many different santoku knives but this one feels the most at home. For me the handle is a little small but it’s light. Deceptively light. You wouldn’t believe how easily it can go through anything you put it against.

The Granton edge does indeed help with food coming off of the knife. Unless you are chopping something that REALLY sticks to the knife, like I do many times.

Even though I prefer the chef’s knife version of this line, the santoku is probably the best one I’ve ever used. You won’t be sorry that you bought this blade. And if you are… it only cost you around $30. Sure, it’s no Ken Onion, but then again, it’s not over $180 either. For the price, you just can’t beat it.

Forschner 7 Inch Santoku Knife – Agile and Reliable
The R H. Forschner by Victorinox 7-Inch Granton Edge Santoku Knife gets almost as much use in my kitchen as the R.H. Forschner by Victorinox 8-Inch Chef’s Knife. They both have the black Fibrox handle, which is very comfortable in the hand. They also each have a nice balance to the blade for extended use. The Santoku knife is a little shorter, making it slightly more agile for deboning or butchering. But the slightly greater heft of the chef’s knife make it a tad better on larger jobs.

The ridges on the side of the Santoku knife relieve pressure when slicing and dicing. The edge seems to be less aggressive than the chef’s knife, but the difference is rather subtle. Both are excellent, but the chef’s knife just seems to holds its edge for a slightly longer time. Either of these could be your primary knife, and both are a worthy addition to your kitchen. These two particular models are my personal favorites and make up half of the four knives I use most when preparing meals.

Other than those two knives, I mainly only use a filet knife and a paring knife when cooking. The R H. Forschner by Victorinox 3-1/4-Inch Paring Knife is very highly rated, though I use a different older knife that I had before purchasing these other knives.

For those who prepare a smaller amount of fish than I do, the filet knife’s role can really be filled by the Santoku knife. When preparing certain fruits and vegetables, I know the Santoku knife needs sharpening when it does not effectively break the skin unless you start from the point. While I sometimes will use my smaller paring knife for prepping such items, this is a good way to know when it’s time to sharpen your knives.

The Forschner line-up of knives are impressive, and give you a lot of knife for a reasonable cost. I purchased too many budget knife sets that ended up collecting dust. I have come to rely on my four favorite knives and find that they do 99% of everything I need in the kitchen.

Definitely consider this knife in combination with others, instead of a knife and block set. A few carefully selected knives are better than a set of average knives any day. Though if I were to purchase a block set, you can get a decent compliment of Forschner knives in the R.H. Forschner by Victorinox 8-Piece Knife Block Set. I don’t own that set yet, but I’m just putting that info here for anybody determined to get a knife block set that plans on buying one or more Forschner knives anyway. Perhaps for those that don’t have a sharpening steel or chef’s knife, it may be worth the investment.

If I had to choose between the 8 inch chef’s knife or the 7 inch Santoku, I would take the chef’s knife. But for the person who likes to cook often, you will find that both of these knives get plenty of use in your kitchen.

For those that want to gain the 3 most commonly sought knifes, the R.H. Forschner by Victorinox 3-Piece Fibrox Chef’s Set is probably ideal for many. For me, I prefer the 8 inch chef’s knife to the 10 inch, and I like the Santoku knife over the more slender slicing knife. Either way you go, you really can’t go wrong with these.

Amazon.com Product Description
From the makers of the original Swiss Army Knife comes a line of fine cutlery designed for novice cooks and aspiring chefs alike. This 7-inch Granton Edge Santoku Knife by Victorinox combines the features of a cleaver with those of a chef’s knife. Its unusual shape lets it scoop up whatever has been chopped or be used as a spatula. The flutes of the Granton Edge help make paper-thin slices and prevent food from sticking to the blade. The blade is made from high-carbon stainless steel to provide maximum sharpness and edge retention. Because it is stamped rather than forged, the knife is light and narrow, making repetitive tasks easier to perform. Victorinox blades undergo a special tempering process so that their edges can be re-sharpened again and again. The result is a knife that can keep its original sharpness throughout the entire life of the blade. Each Victorinox blade is conical ground both lengthwise and crosswise for minimal resistance while cutting, and the blade angle itself is laser tested to ensure optimum cutting power and durability. Thanks to the blade’s bolsterless edge, its entire length can be put into service when cutting or sharpening. This Granton Edge Santoku is fitted with Victorinox’s textured, slip-resistant Fibrox handle which is ergonomically designed to minimize wrist tension. Because this patented Fibrox handle minimizes crevices that attract bacteria, the knife has been approved by the National Sanitary Foundation (NSF). For best care, hand washing is recommended. Victorinox knives are expertly crafted in Switzerland and carry a lifetime warranty against manufacturer defects.

Tags: B000QCPNWM

The R H Forschner by Victorinox Churrasco Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.

Technical Details -As its name suggests, this knife is designed for slicing up hunks of delicious barbecued meat
-High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
-Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
-Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
-Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
See more technical details

Chura,

For the benefit of others who may be reading this thread, let me clarify a little bit of terminology. I.e., most of us call “Zwilling,” “Henckels.”

You’ve mentioned three different chef’s knives, in a particular line of three particular German manufacturers. You also mentioned the Dick 1905 series. With the exception of the handle design, it’s exactly the same as the Premier Plus.

All four lines are top lines from top German manufacturers. They’re functionally the same knives, with minor differences in surface hardening and cosmetics; and very slight differences in handle design. The knife lines you mentioned by Henckels, F. Dick, and Wusthof Classic all use the same stainless steel from the same manufacturer. all of their chef’s knives are designed according to the same “German profile,” which includes a deep and highly curved belly, and a streamlined bolster, and a full finger guard. Fit and finish, cosmetics, and handle design are all excellent. Typical with 8″ chef’s knives, balance is neutral.

All of these knives represent a good choice for home cooks. if you were to buy one, I’ve no doubt you’d be happy with it for many years. However, they are by no means among the best choices.

You also mentioned Shun (you called it Shou) and Global. these are certainly different from the Germans and also from one another.

Shun Classic is an interesting knife. It’s what’s called san mai, which means the blade is a three-layer laminate with a harder steel core surrounded by a soft steel exterior. Shun uses a steel called VG-10 for the core, and a damascus-look pattern for the exterior. The advantages of san mai construction don’t really apply to VG-10; consequently it appears that Shun used it for cosmetic purposes only. Shun cosmetics are excellent as is their fit and finish. They can be purchased only with either a right or left-handed “D” handle. The knives are substantially lighter than the Germans, have an unusual top line, which means a lot of radius at the tip to get the edge up to the point; otherwise like most Japanese chef’s knives, Shuns have the flatter edge typical of a French profile. Shun is a blend of traditional Japanese and European design, and doesn’t use a bolster or finger guard. Balance in the 8″ blade is a tiny bit blade-forward, but still neutral.

Global is another interesting knife. their striking appearance is the accidental result of industrial and ergonomic considerations. Global makes their knives from a proprietary stainless called Cromova 18, which is better than what Germans use, but not quite as good as VG-10. still, plenty good for your purposes. again great fit and finish and cosmetics. The Global chef’s knives are designed along the classic French profile with no unusual geometry at all, except for the way the handle flows into the blade. There is no bolster or finger guard. As with all Global knives, balance is exactly neutral. Globals are extremely light weight.

One thing I haven’t talked about is “agility.” With knives, that means how easy it is to place the knife — especially the tip. It’s also a function of weight. Compared to Global all of the others are clumsy.

The Shun could be good, but it’s compromised by its long, straight topline which makes it comparatively difficult to place the point for common tasks like dicing an onion. It’s also falls victim to its cosmetics in terms of wear resistance. That beautiful suminigashi pattern (Damascus look) scratches very easily and fades with wear.

Normal, ordinary, innocent people hear a lot about how “hard” the knife steel is as a selling point. Actually, Rockwell hardness isn’t really that informative except as a metaphor for “toughness,” a property it tracks pretty closely. The four important qualites are strength, toughness, edge taking and edge holding. Actually, for knife users (as opposed to makers), you might as well reduce it to edge taking and holding. in these respects the Shun is slightly better than the Global. and both Japanese knives are far better than any of the Germans.

So far, that would seem to leave the Global in the lead. Unfortunately, everyone I know who has used a Global as their primary chef’s knife has suffered hand pain within a few months to a year. Personally, I like the Global chef’s knives a lot for their agility and find them extremely comfortable; but have never used one as my primary knife.

I can’t really recommend any of the knives you listed. if you really want a German knife, I suggest buying a Wusthof Le Cordon Bleu. The LCB series is a slight upgrade from the Classic in terms of blade steel, blade profile, but with the same handle. The series was discontinued in favor of the Ikon, but some of the knives are still floating around at close out prices.

If you’d prefer a Japanese knife the best stainless knives within what seems to be your price range are probably the Togiharu Inox (available at Korin – Fine Japanese Tableware and Chef Knives) and the MAC Professional. Both lines are superior in every respect but cosmetics to Shun; and in every respect but agility to Global; and in every respect except fit and finish to the Germans (although the MAC is their equal).

Most cooks find the MAC exceptionally comfortable and natural in their hand — which is no accident. MAC spends a lot of time, money and effort on ergonomics. Togiharu is simply a lot of knife for the money. Both of these knives get much sharper than the Germans, and will hold their edges much better.

At the next respective price levels down, MAC Superior is an extremely good knife, if a little homely and a tiny bit flexible. Togiharu Moly is ridiculously good considering the money. Both of these are excellent choices for a cooking school or commis’ knife.

You’ll probably get recommendations for Tojiro DP. They have good blades, but a lot of people don’t care for their handle designs. Women especially find them too “square” to be comfortable. Also, they have very bad quality control and, as a result, fit and finish can be bad. even though they’re a good price for the blade I recommend against. It’s an excellent choice for someone who wants to experiment with Japanese knives. But it’s really not a very good knife — especially for a woman.

I should mention that as nicely as the Japanese knives sharpen and hold their edge, they’re not magic. They get dull eventually and need occasional sharpening. It’s a good idea to start with that in mind and make sure you have an adequate strategy for sharpening and maintenance at the same time you buy your new knife. Remember, all dull knives are equal.

In your shoes, I’d choose a MAC Pro.

Hope this helps,BDL