PRLog (Press Release) – Jan 04, 2011 – Product DescriptionFrom the inventors of the famous Swiss Army knife comes a line of fine kitchen tools designed for accomplished and aspiring chefs at work or in the home. Each blade from the stamped line of cutlery is expertly made in Switzerland from high-carbon stainless steel and undergoes a special tempering process for an edge that can be resharpened again and again. The result is a knife that can keep its original sharpness throughout the entire life of the blade. Each blade is conical ground throughout its length and depth, which results in a wider break point with less risk of the blade breaking and less resistance for easier cutting, and then laser tested to ensure optimum cutting power and durability. The blades are paired with classic, beautiful rosewood handles riveted for durability and designed to minimize wrist tension while offering a comfortable grip. The Victorinox stamped collection with rosewood handles is an extensive range with open-stock pieces as well as handy and versatile sets.

Enjoy professional-quality cutlery in your home at an affordable price with this 7-piece block set from Victorinox. This set includes an 8-inch chef, 8-inch bread, 6-inch boning, 3-1/4-inch paring, and 10-inch slicing knives as well as a 10-inch sharpening steel. The knives have gorgeous rosewood handles and are stored in a slanted solid oak block.

What’s in the Box8-inch chef, 8-inch bread, 6-inch boning, 3-1/4-inch paring, and 10-inch slicing knives; 10-inch sharpening steel; slant oak block

Buy Victorinox 7-Piece Knife Set with Block, Rosewood Handles & this item ships for FREE with Super Saver Shipping. >>> shopping-malls-online.com/index.php?c=54&n=706809 …

RH Forschner Rosewood Chef’s Knife 10″
Other products by RH Forschner Ratting 4.5 Out of 5.0 Special Offer Total New 4 Use List Price: $46.50 Our Price: $40.69 Price Save:      Total Price: $40.69
at of 2010-08-10 Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [amazon.com or endless.com, as applicable] at the time of purchase will apply to the purchase of this product.
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Behold the chef’s knife, indispensable kitchen tool extraordinaire. For slicing, chopping, dicing, and even mincing, this wide straight-edged blade has no equal. R. H. Forschner is a division of Swiss Army Brands, Inc, renowned for the Victorinox Swiss Army Knife. These knives are specially ground and tempered so that they can be resharpened over and over again, keeping a sharp edge throughout their lifetime. State of the art technology blended with old world craftsmanship produce cutting instruments of excellent quality, at reasonable prices.Technical Details – High carbon stainless steel blade x50CR MO composition with a rockwell hardness of 55-56 HRC with specially tempered edge that can be resharpened over and over again
– Ergonomically designed handles minimize wrist tension
– Stamped blade with taper ground beveled edge
– 3/4-7/8 Tang
– Renowned rosewood handles feature a carved handle design with the unique beauty of natural rosewood, extra durable
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 ”Best knife for the money” 2009-08-29
By Charles A. Mann (Dallas, GA United States)
This is the best knife I have ever owned. It survived over twenty years in the restaurant biz and now hangs on a magnetic rack over my cutting board at home. I think I paid twenty-five bucks for it back in the late ’70s. The knife takes an
edge easily and holds it for quite some time. The rosewood handle and lack of bolster makes the “choke up” grip easy and comfortable.

 ”The best for the pro with either handle” 2007-12-22
By R. Wood (Santa Cruz Ca)
I got mine back in 1980,and it served me well for many years of HEAVY use. You can get a freakish edge on these,I used to drop a cherry tomato and get a clean cut with a midair whack.A knife that’s ALMOST sharp-bats the tomato across the room. No other cook I worked with ever had a blade that could do the clean midair slice. That is a few notches beyond shaving sharp. I also could use it like a cleaver..or a slicer…or a fillet knife because it has some heft-yet not too much and because being very-very sharp can make a blade usable even beyond it’s usual role.

Mine mysteriously vanished a year ago..and now I’m cooking again so will soon have a replacement-Fibrox this time. If I was just getting a “home” Knife..likely would go Rosewood and would consider a 8″. In a commercial kitchen where you whack up things by the case- a 10″ is what you use and these are the standard.

I recommend getting a Norton stone-specifically the fine India unless you have a good,large Arkansas. An electric sharpener or just a steel won’t let you get the best from this.

Forged is fine for a nice “at home” Knife. On the job..they are too heavy and slow you down. You will have a hard time abusing a Forschner enough to ruin it. Quite durable. Not at all expensive.

 ”This is a wonderful knife that performs with the best of them” 2007-09-25
By T. Maxfield (Boise, ID)
I absolutely LOVE this knife!!! I am a bit of a nut about my chef’s knives and own many of them. During a simple task such as making a dinner salad, I might pull out and compare as many as six chef’s knives at a time.

Let me just say that this is one of my favorites hands down. In all fairness, it is the most expensive 10 inch chef’s knife that I own but I regularly compare it side by side with my wusthoff classic 8 inch, my wusthof Ikon 8 inch, and my henckels international classic (still forged but made in spain). Any of the above knives will amaze someone not used to fine cutlery but for some reason I rarely prepare a meal without reaching for my 10 inch forshcner rosewood chef’s knife.

Out of the box, the thing is razor sharp (easily shaves arm hair) and stays that way for a long time. It takes just regular steeling (something anyone who loves their knives does often) to maintain that edge for a long time. When steeling does not bring it back (I have had mine for a year and this has not happened yet) it takes an edge with a few strokes on a good stone without any trouble at all (I did so even though it did not need it).

Useability: The rocking angle of the blade is less angled that that of the Wusthofs. This means that more blade is in contact with the food/board at any given time in its chopping stroke. Personally, I like this, but it is a personal thing. I tend to move the blade back and forth quite a bit when I chop (I slice a lot) so this suits me very well.

Because of the ange of the blade’s curve, the tip is well placed for use in tasks that might otherwise require a much smaller knife. For instance, even though this is a large 10 inch knife, I can easily control the tip in preping even the smallest garlic cloves for mincing (slicing the vertical cuts in the clove) and then simply finish it off with the chopping motion of the blade. For basic cutting and even tasks that require good control, I like this blade easily as much as I do my wusthofs and other 8 inch knives. The blade is beautifully polished and is much much more substantial than most stamped knives. It FEELS like a quality tool in your hand. The blade is only slightly curved all the way through (this is a wonderful thing). It does not have that incredibly annoying flat (or even…gasp…concave) spot that you sometimes see in the heel end of many blades with lesser curveature (even some high end one’s). In other words, you get a nice clean chop through those paper thin parsley leaves that wander down to the handle end of the blade

To me, the handle is the only potentially weak point on this knife, but I would still buy another one in a heartbeat. I have a small (1/8 inch square) chip out of mine at the foremost corner of the thumb side (I am right handed). This chip out of the handle occured with no damage and seems to be due to a weak spot in the wood. That being said, the damage is cosmetic only and in no way effects the useability of the knife. I might recommend going with a fibrox handle except that I absolutely love to wrap my index finger down the right side of the wooden handle wich is not identical in size to the fibrox handle also available on this model.

Weight and balance: Because it is stamped AND 10 inches, this knife is blade heavy. Even with a pinch grip (choked up) it is blade heavy (balance point is roughly 3/4 of an inch above the handle. This has not proved to be a problem with performance on the block but it often turns me off just handling the knife without putting it to work (anyone who compares this to a wusthoff will immediately see that it is not balanced as well. Perhaps its saving grace is that it IS stamped, so it is lighter than a comparably lengthed forged knife; so being blad heavy does not effect its performance as much as you might expect. It is noteworthy that many longer knives are blade heavy regardless of their costs.

Overall, I can’t say enough good things about this knife. Again and again, it outperforms my expensive knives on the block. In fact, I stupidly keep buying more knives to see if I can find one I like better, but this one seems unbeatable. It is one that will likely never be moved from my storage block to make room for another (in fairness, though, my block has room for many chef’s knives )

If price is an issue for you, BUY THIS KNIFE OR A FIBROX ONE!!!! You won’t be disappointed. If money is not an object, you still might find it to be one of your favorites as I have.
Enjoy

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Read more RH Forschner Rosewood Chef’s Knife 10″

The stamped blades of Victorinox knives match the performance of more expensive forged designs but come up short on looks — unless you like black synthetic handles. If you’d prefer something nicer but with the same light, high-performance blades, consider this 3-Piece Chef’s Set featuring handle slabs of genuine tropical rosewood.

Of course the steel is more important, and there’s nothing to worry about in the blade quality of either the 4-3/4-inch utility knife, 8-inch carving knife, and 8-inch chef’s knife. Victorinox knives are uniformly well-made with a temper that allows easy sharpening and holds up to use without chipping. This is the type of temper most of us grew up with, and all our habitual skills — like smashing garlic cloves with the side of the blade — carry over to the use of these good knives. Compared to forged styles, there’s an increase in flexibility and a decrease in weight, both of which are good things for most prep work.

The big improvement, compared to the usual Victorinox knife with the black Fibrox handle, is the full tang riveted construction and a beautiful comfortable grip of polished rosewood. Rosewood has been my favorite material for knife handles for decades, and I’m not the only knife-lover with that opinion. Over-harvesting of prime timber in South American rain forests periodically results in an export ban and short supply, but even at more than $20 per board foot, rosewood is practical and economical for knife handles. Rosewood takes a high polish, and its rugged character holds up to hard use and high humidity without wearing away or changing shape. Like the stain-free blades, the handles would survive a trip through a dishwasher, but it wouldn’t be good for them over the long haul. Hand wash and dry the knives after use, and don’t leave them soaking in the dishwater for hours.

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