Victorinox 8 Inch Rosewood Chef's Knife

Wow. Where do I begin? This is only my second chef knife. I was back and forth between this version and the fibrox version, but settled in this one due to preferring the look and feel of a wood grip. I'm no expert on knives, but I love when things work the way they are meant to and I'm obsessive about efficiency. This knife is a dream to use. The blade shape: perfect size. The curved edge allows a really nice rocking motion that helps you cut veggies and meat faster. Sharpness: This thing arrives INSANELY sharp. I put it to the test cutting a sweet potato. You would have thought sweet potatoes weren't sweet potatoes...I know that's a weird way to put it, but my least favorite thing about sweet potatoes was cutting them. Actually I cut the end off my thumb accidentally, because this is such a good knife you can prep food really fast. I am dumb, I know. The good news is as soon as I wrapped up my thumb, I wanted to get right back to cutting up veggies. The grip: BEAUTIFUL rosewood. I'm sure it's not the same quality as a Victorinox from 30 years ago, but I've had no issue. I highly recommend some sort of cover for the blade. I never use a block, but there are other options available. There are plastic guards for the blade or you can keep it in one of those rolled up pouches. I keep mine in a drawer currently, but I want to wait until I have more good knives to find a good solution. This review is a bit all over the place, because I'm not great at reviewing things. But in conclusion, if you are looking to upgrade your go-to knife, and your cooking enjoyment, you will not be disappointed with this knife. Its a joy to use.

I love this knife was one of the first knifes that I've bought I put this thing thru hell and it served me well , it's great if your a newbie and super cheap it will last you years if you treat it right

I love allllllll of my Victoronix items. I have commercial kitchen grade knives, I have full tang spatulas, and recently added this knife to the collection. The versatility and sharp edge are exactly what one needs for flexibility in the kitchen. The value of this item is truly under stated as it will last a lifetime if cared for properly. I love this style of handle and the quality of wood. It reminds me of the set my dad was given from his kitchen staff. Sadly that set was lost, but items like this bring back those fond memories and allow me to cut with the quality precision one needs in the kitchen.

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 !

I'm a professional Chef, I used these knives for decades as a line cook and sous Chef. The "knife guy" who visits restaurants sold these to us. These days, these have mostly been replaced in kitchens by knives with molded plastic handles for hygienic reasons. The department of health frowns on anything made of wood in the kitchen because the wood can swell and shrink when it gets wet, forming cracks that bacteria can grow in and transfer into food. Cooks can be lazy, they put these knives through the dishwasher machine which ruins the handles. This is a non-issue if you use it at home and you are careful to keep it clean. I have probably owned 30 of these over my career, they always had a way of getting lost or stolen in the kitchen. What I always loved about these knives and continue to love, is that the metal the blade is made of is the absolute perfect balance. On one end of what's available, you have very hard stainless blades that hold an edge for a long time, but you can not get them very sharp so that long lasting edge is worthless. On the other end you have carbon steel blades that are very soft, so you can put literally a razor's edge on it, but that edge fades fast and carbon steel reacts with acids so they turn black if you cut tomatoes, lemons, etc. These knives get it perfectly correct. Soft enough to put a wicked edge on it, but hard enough to keep it, with the benefit that they resist acids and staining. I lived in Japan for many years, I own dozens of high end hand made Japanese blades, deba, sushi knives, Global knives, French & German knives etc, but this is the knife I reach for when I cook at home, 95% of the time. That remaining 5% I'm using a serrated knife to cut bread or tomatoes. You should always hand wash it and don't let the wooden handle get wet. Get a good sharpening steel to keep an edge on it, this is the last all purpose knife you'll need to buy.

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.

Knife looks so simple and unassuming, yet performs like a champ. Razor sharp and light as a feather, I can tell this knife is from an extremely hard and brittle streel. Edge retention is phenomenal. I prefer the lighter weight when I chop.

Superbe couteau, léger et solide. Très agréable à utiliser, bonne équilibre en main, superbement aiguisé. L'eau de lavage a tendance à se cacher dans le Manche et à couler le long de la lame après la vaisselle. Rien de critique, il faut juste le ranger à la verticale.

I like this knife a lot. I've always had Victorinox knives, ever since I went to culinary school ten years ago. Love the simplicity. They are well made and quality. This one is light but has good balance. Cuts very nice. It's short so it's great for chopping and slicing. The handle is comfortable. I recommend this knife to any cook.

Maybe a little steep in price, but isn’t everything. Excellent quality knives

I bought a used 8" Victorinox Rosewood chef knife years ago at Value Village for $4. Used it in a professional kitchen setting, even though it was missing a lot of its original steel from repeated sharpening. It's a bit light, but feels comfortable and well balanced. It will cut through most, if not all food items, with ease. A sharp knife that will lose its edge rather quickly, BUT is easy to hone/sharpen! Beauty rosewood handle that I ran through the dishwasher on a regular basis (I don't recommend this). It has never chipped, bent, or rusted. When it came time to purchase a knife as a gift for a friend, there was no doubt which one to pick. **HOWEVER the seller chose to ship this item in a bubble mailer to save money and the box was damaged.** Thankfully the knife survived, but this method is a poor choice, as I now have to gift the item in damaged packaging. Please ship in a box or pack the mailer with protection. Don't be cheap!

I think there are enough reviews detailing the pros and cons of this knife (this rosewood version having the exact same blade as the popular fibrox model), so I'll keep it quick and provide some much needed pics of the product instead. My primary chef knife has been my Wusthof Classic Ikon 8" knife that I adore. Got a couple of these victorinox knives to see what the fuss was about (and to be sacrificed as the use-and-abuse knife for visitors) Good fit and finish, wood handle is well done and not cheap looking at all. There is a slight antiseptic odour on the handle (already dissipating with just a day's use though) Nice sharp edge and a much lighter blade than my wusthof. While for some jobs (like skinning large veggies and fruits) the light weight is wonderful for other jobs (like cutting through especially dense root veggies) I really wish for the heft of the German blade that requires less effort. The handle is not the most comfortable, I'm already feeling sore spots after cutting the skin off a butternut squash. I found myself gripping the handle tighter and applying more force than I do with my Wusthof, but this might just be because I'm not used to the lighter blade yet... Overall for about half the price of the Wusthof, it's not a bad deal, I've set aside the fibrox model for meat and fish since I can't bring myself to use harsh cleaners on my nice knives. Update: Quite uncomfortable to maintain a pinch grip while cutting beacause of the squared off edges on the handle where it meets the blade. Edge retention hasn't been very good either, already lost its razor sharpness after just a day's worth of chopping. Tried to mince some parsely today and the knife didn't do a very good job...cutting board was stained green from the knife crushing the leaves.