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Victorinox 47529 Fibrox 7-Inch Granton Edge Santoku Knife
Availability:
In Stock
Price:
$45.80
$19.42*
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| Part No: | B000QCPNWM |
| Manufacturer: | Victorinox |
| MFG Part: | 47529 |
| Customer Rating: | 4.5 / 5.0 |
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- 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
No matter what their cooking style, all great chefs have one thing in common: great knives! Crafted from high-carbon stainless steel, this stamped santoku from Victorinox is specially tempered and laser tested to ensure long-lasting cutting performance. Lifetime warranty.
| Santoku Knife | 2010-08-13 | 5 / 5 |
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| I LOVE IT. Can't keep out the kitchen chopping, chopping, chopping... anything will do... great knife, lightweight and cuts everything with ease and precision. |
| My favorite knife | 2010-08-08 | 5 / 5 |
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| I purchased this based on the good reviews on here along with the Victorinox block set. My boyfriend and I are always fighting for this out of the whole block of knives. It's our favorite one! It is very sharp and works wonders with fruits and vegetables. I really like the size of this knife compared to the chef's knife which is a little too big for me. Good value for a high quality knife. |
| One of my best knives. | 2010-07-31 | 5 / 5 |
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| I recently purchased several Victorinox knives: the 8 inch chef knife, the 6 inch chef and the 5 inch mini chef and the Santoku knife. The Santoku knife is one of my favorites. I like the size for everyday use (cooking for 2). If I had to cut more produce I would use the 8 inch Victorinox. I'm glad I purchased the 5 and the 6 inch knives but, I don't use them as much after purchasing the Santoku. I also purchased the 4 inch pairing knife and I use it for peeling fruit. All of the knives are sharp, light weight, easy to maneuver and they seem to stay sharp after use. The handles are not pretty but considering the price I'm not going to complain. |
| Super slicer | 2010-07-20 | 5 / 5 |
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The toss up was between this knife or the Fibrox 8" chef knife (same brand). Since I have an old reliable french chef knife in high carbon steel, it was time to experiment. GOOD CHOICE. The blade is very thin which allows exceptional sharpness (think razor blade). I never rely on the manufacturer to sharpen the blade to my liking. It is always sharpened immediately out of the wrapping. The test is to cut smoothly through a dangling sheet of paper without snagging and/or to shave forearm hair. After sharpening, no problem. It holds the edge for a conveniently long time. I regard this knife as more specialized, rather than general use. It is excellent and unbeatable for certain types of vegetable slicing. Paper-thin tomato slices are not a problem and a joy to make. The blunt tip, however, is not the best for digging the stem remnant out of the same tomato. Slightly tougher veggies such as an onion are best left to the chef knife because the blade of the Santoku is too flexible to safely accomplish the standard three axis slice technique to make a dice. Too much pressure and the blade will flex, wander to a new course and be unpredictable. DO NOT try to cut cheese with this knife.
My advice: a stiff blade for control when heavier pressure must be applied with speed. A light flexible blade when light, delicate, finesse-type slices are needed. This Santoku is definitely a daily go-to knife. |
| Fantastic Knife - A Joy to Use | 2010-07-16 | 5 / 5 |
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| I have been pleasantly surprised when using this knife. It is exceptionally sharp and handles tough tasks like slicing tomatoes with ease. At times, it is disturbingly sharp, cutting through bell peppers and such with minimal pressure applied. I have luckily, managed to avoid slicing my finger open with it, as even the slightest graze I'm sure would have me sprinting for the band-aid box. I have been using the knife almost daily (light use) for about 2 months now, and have not noticed a deterioration in sharpness (I have only hand-washed it, of course). Overall, an excellent value and hopefully will last for quite some time. |
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