Victorinox8 Inch Rosewood Chef's Knife

A friend who was a butcher for years recommended this brand , I do love the knife , my only faint disappointment is what ever I’m cutting sticks to the blade so I wish I had got one with the cut scoops in the blade , but yes I am keeping it ! It’s a really nice & sharp knife ! Cuts wonderfully !

This knife has been reviewed to death (mostly very positively) on many websites, so I don’t need to repeat that here. However, if you consider buying it you should know this:- the 7.9” is exactly the same knife as the 8”, despite the considerable price difference. You can tell by the product number on the blade.- the Fibrox version is exactly the same blade as the ‘rosewood’, only with a plastic handle. Nothing wrong with the latter, just looks very utilitarian.- the ‘rosewood’ is not rosewood at all, but, according to the manufacturer, ‘modified maple’. Nothing wrong with that either, but you should know what you get.- when I received the ‘rosewood’, the wood of the handle looked very pale, not like the image on the website at all. That changed dramatically after rubbing the handle with food-grade mineral oil twice a day for two weeks. The wood had just been completely dried out. Now it has a nice, deep brown shade with a silky gloss.

I've always loved this brand, as they deliver fantastic quality at a very fair price. The simple plastic handle version of this knife is the choice of many pros, since it's affordable and has a very good blade. With a slight uptick in price, you get a handsome rosewood handle. In my opinion, this brand beats the German competition. They're as Swiss brand, famous for the legendary Swiss Army knife.

I bought this because I wanted a knife I can keep for a long time and re sharpen and i think i got exactly that. It seems to keep an edge well and only needs a quick sharpen ever 6 months or so. The only down side is that that tip seems to dull faster than the blade but this might be user error.

This knife is SHARP! I’ve only had it for 3 weeks now but still able to slice through paper no issues. The wood handle is very ergonomic and feels great in hand.

I am not a super chef, but am a bit of a knife fan who of late has been doing TONS of research on knives, kitchen and otherwise.I am going to start with the one annoying thing, and it is a very common annoying thing. The packaging is the gawd-awful plastic clam shell. I hate it to the deepest core of my blacken soul. In the name of all that is decent could the manufacturer please just put it in a lil cardboard box that is easy to open. Please...Now the good...First impression: pretty, the rosewood handle is quite nice with a lovely wood grain. The blade is shiny and mirror like at high angles, a very dull mirror like straight on. Decent amount of weight, but not feather light, which I like. The feel of the handle is fantastic. I am not a petite fellow, and normally wear large to xlarge gloves, for whatever that means, and the handle felt great in my hand. Full, good width and length. Just felt great. I could wax poetic on the fullness of hand and supple curves for moments on end, but just let it be known, this is one of the better feeling knives I have held, yet that does encompass a very small sample.... tldr, it feels good.Came pretty frickin sharp. I am sharp freak, I have stones, and sharpen pretty regularly, at least compared to all others I know who NEVER sharpen their knives. My first cutting was for breakfast, so not a lot of stuff, but a couple of jalapenos and a big bell pepper. I did not need to do any more than direct the knife, no pressure and it sliced through, thin and thick slices, lengthwise, just glided through with no pressure other than the knife. I was pretty impressed.Also, for other largish handed individuals, one thing that many of us encounter with knives is the depth of the blade is so shallow, that when chopping/rocking our knuckles/fingers bang into the cutting board. In my limited experience so far that has not been an issue at all, good clearance with the slightly taller blade.All in all, the reviews that rave on and on are well worthwhile. If you are considering it, other than that crappy clam shell packing, it is a great knife, go for it.

Four stars because it's affordable and beautiful and it's become a favorite. I preserve the handle with whatever oil I have handy (lemon furniture oil, coconut oil, flax oil with beeswax, olive oil).One star off because it didn't come factory sharp. I took it to a bladesmith and for $6 it now cuts through a sheet of paper no problem. Yay! Even the bladesmith said "wow" when he saw the knife. And, he's a former chef and has been sharpening knives for many, many years. I can't wait to email him what a great job he did.I have a small hand so it's good to be able to grip and not have it slip; especially as I'm short too (awkward cutting at counter height).I put the knife to the test FINALLY (I have other knives). I have to say this is going to be my "go to" workhorse knife. I don't have to worry about babying it like the Shun. And sometimes I need more leverage than my smaller Kuhn Rikon santoku can give (great knife, holds an edge).Anyhow, it did great with herbs (chives, basil). I sectioned (supremed) citrus, knifed off lemon zest and cleaned off the pitch, prepped a bunch of vegetables (including fine dicing and thin radish slices).THE ONLY CON...it needs to be honed frequently. I probably honed it at least four times in a 6 hour time period. I wasn't cutting anything difficult...mainly citrus. So make sure you own a honing rod (not sharpening steel). Mine is a vintage one, so I can't recommend one.My "go to" knife is a Kuhn Rikon 6-inch santoku and that one will go days before I need to hone it, it's got tougher metal. With that one I use an Accu Sharp sharpener (just faster/easier and easily replaced if I need to). If I owned the non-wood less expensive version of this Victorinox, I'd probably use the Accu Sharp on it too. For this wood handled one...I will bust out the Japanese sharpening wetstone.