Fibrox Pro 12-Inch Slicing Knife with Granton Edge and Black Handle

Perfect combination of quality and utility

Buy a whole set. These knives will outlast you. I still have some thirty+ years old in great shape. All commercial kitchens are using something like this, not a thousand dollar set of Wusthov. They are made for abuse and then some. Thrown around, sharpened on prep table edges, dropped in fryers, dishwashed , used as can openers, and still keep going. No one has time in a restaurant to deal with expensive carbon sets, plus they'll just be be stolen. Anyhow, good knife.

I bought this knife just before preparing a meal for 125 people. Smoked tri-tip and ham were the dishes I was contributing to the meal. I have access to a professional meat slicer, but I wanted to see how things would fare cutting the meat by hand. Cutting by hand gives me a lot more control when it comes to cutting against the grain - which is a big deal when it comes to the texture of the slices of meat. The knife did a fantastic job. I was able to cut 40lbs of tri tip with no issue at all, and was able to control the thickness of the slices very easily. The knife did have some resistance when it came to cutting through the fat cap, but even the powered slicer struggles with that (the powered slicer tends to cut most of the fat, but not all of it, so there are strands pulling back and forth making quite a mess). The knife handled the fat cap much better than I anticipated actually. After 40lbs of tri tip, I wan't sure if the blade would hold its edge. I was cutting on a wood cutting board as well, so some dulling wouldn't have been a surprise at all. I know this knife isn't really intended to be used on a cutting board, but because I was slicing prior to the event, it was an easier way to handle the workload. All that said, the blade kept its sharpness, and I was able to slice extremely thin slices of ham when desired. It breezed through the 50lbs of ham with no issue. I've used the knife at home several times after the event for a family dinner, and it is still extremely sharp. I've haven't felt the need to sharpen the knife yet. I'm very pleased with how much this thing has been able to cut through and still remain sharp. I've wanted a powered meat slicer for a long time, but there are a few major downsides to them. They take up a lot of space in the kitchen, and need to be taken apart and cleaned after every use for the best results. For slicing large quantities of meat, a powered slicer is a great option. But for home use, and even medium sized events, this knife is the way to go. I highly recommend this knife for anyone who serves meat on a semi-regular basis. I'm seriously considering buying a few more for my next event.

Amazing knife, beautiful, razor sharp, dishwasher safe, comfortable grip, wet or dry. I'm a practical person, so I wanted a quality slicing knife, but didn't want to spend hundreds on some flashy blade, like these Instagram posers. I also didn't want to buy some off-brand either. I wanted it to be durable, comfortable, dishwasher safe and easy to sharpen. I was given a 10 inch Victorinox Chefs knife 20 years ago as a gift. The exact same series as this knife and I use it daily at home. Run it through the dishwasher daily and I hit it with my sharpening steel maybe once every 2 weeks to restore it edge. It is still my favorite knife and is a good as the day I got it and I have no doubt I will have it forever. This slicing knife is the same quality and will likely be the last 12 inch slicing knife I ever own.

Onestamente mi aspettavo un coltello più preciso e più affilato. L'ho provato su un prosciutto e la mia opinione è che la lama sia troppo spessa per essere precisi, si rischia di avere una fetta sottile da un lato e molto spessa dll'altro.