I Bought The Best Selling Chef Knife (Is It Worth It?)
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- čas přidán 29. 12. 2022
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Is this best-selling chef knife worth your hard-earned money? We need to know three things to determine if it's worth it. How good is the build construction? Is it sharp? Will it survive the dishwasher?
If you want to check out this knife on amazon then here is the link: amzn.to/3IavTmk
At the time of recording, this knife cost $41.44, I noticed that the price has been going all over the place, so the price may vary.
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Do you answer dms on Instagram
And if so please do
I can’t find your instagram for some reason, has it been removed?
I've seen test where they cut on concrete & bricks for a while then test on fruits, meats, & veggies to see how dull it gets & at what points on the blade were dull. Is there any review of this for this knife?
Also, what about a Serrated Knife vs. a Straight blade knife?
This is the knife I tell people to get if they don't want to spend money on a custom. The value with this is insane, and I honestly think that everyone should have this knife in their kitchen.
I make knives and I still have one.
same here. i have the rosewood version. i recommend these to everyone as their first knives.
Same here
I have several really nice knives and this is what I use at work. I prefer the 10 inch though.
Same. I just wish the blade was half inch broader for doing large veg like whole pumpkins. This is the only advantage the Messer Meister , a blade valued at three times the price, actually has over the Victorianox.
It's not a nice knife if you're used to chef knives, yes it is a good knife... There are better options but they cost more. You don't need to go staight to custom?
Victorinox was my first ever chef blades I used through trade school. The ‘plastic’ is called Fibrox
Those were some of the only blades that my dad used during his meat cutting career they work pretty good
My first butchers knife was wooden handle victorinox still have amazing knife
It costs $54:) he got a great deal for $41
I've got some american made dexter knives that are at a similar price point and I love them
@@missourimongoose8858 Victoronix made the original Swiss Army Knife but it was under a different name back then. Kinda sad he didn't do any homework on it...
This is the best advert for a knife I've ever seen. I don't even need a new knife but now found myself checking Amazon and considering buying it
This has been my go to chef and paring knife brand for years. When I was in culinary school I got a beautiful, expensive set of knives and they now sit in a drawer unused in favor of the Victorinox. Of course, I just had my shop built and had my 25 ton press delivered. We'll see if I can make something to beat it. hehe Hey Kyle - let's see a chef's knife build in Knifemaker Plus! Could possibly even be a single month build.
That was some torture test, Kyle! Victorinox should be honored that a Master Bladesmith put their chef's knife through it's paces, and very happy with the results. Really enjoying your "Worth It" series. Keep 'em coming!
I reckon its certain that they already know how good their knives are. I doubt they need anyone to torture test their stuff, doing that will already be part of their QA process.
@KyleRoyerKnives... fucov scammer
This knife has pretty much been the go to knife for tons of kitchens. It's just a workhorse for a very reasonable price.
I started out as a line cook with an 8 inch Victorinox chefs knife like this, as did many other cooks and chefs. While there’s plenty of better knives out there on the market these are hard to beat for the price, and are honestly the backbone of many restaurant kitchens.
The only brand I've found that's comparable is dexter knives and there american made so that's what I went with but my boning knife for hunting is a vic and it's great
I think the combination of high quality, low price (especially for quality) and the non-slip fibrox handle, makes it perfect for professional kitchens. They make tools to get work done. But there are more expensive knives that feel nicer and look nicer.
As an ex chef, the only knives that survived 15 years were my Victorinox Fibrox knives. Durable blades, comfortable handles and lightweight. I'd recommend them to anyone looking for value for money.
Have you ever tried dexter knives? They are very similar but american made
@missourimongoose8858 no one cares about Americans
As a meat cutter by trade with about 32 years experience, I have used many different knives. Victorinox are by far the best. I don't even mean the best "cheap" knife. They are thin and lightweight. They are easy to sharpen and hold an edge for decades. If you know how to sharpen and use a steel, one of these "cheap" knives can last for years of industrial use and forever in a home kitchen.
I have one of those as my primary knife. Got it about eight years ago when I decided I wanted something a bit more serious (but not so pricey that I'd be scared to damage it). I use it daily, and it's still doing great work. I can imagine getting more specialised knives or maybe more decorative ones, but I feel no desire to upgrade away from this one.
Low price doesnt always mean low quality. I am a profesional cook and i use a no brand gyuto knife which is about 10$. I bought it because i liked the handle and blade shape. I didn't expect much from it, but when i opened it i was shocked how well it was built and how sharp it was. 5 years and its still going strong.
its a testament to how prolific good steel is these days. The science of blades has come far in my lifetime for sure.
@@ac.creations Just look at the pocket knives that are out there these days. There are so many more steels out there to chose from it is insane. The only thing you have to do is educate yourself on which ones are better for your needs. You can get a good pocket knife and not spend a mint. It all just depends one what you are looking for.
Brand and where did you purchase it from please?
@@WR_CTorch Its a no brand knife from a big supermarket chain called Metro in Bulgaria(Europe). They are a german brand.
@@OsmanAli-wr8kg Thanks, I appreciate the response.
It's always nice to know you can still get things that embody our classic view of efficiency. I mean when we make the greatest things we can with the least we can. Good design brings so much value.
What can i tell u, the swiss know how😊
Had one of these for like 10 years and its still going strong. Very ergonomic and easy to use. Takes a nice edge and holds it fairly well. Only downside is that food sticks to the polished sides really easily.
They make a granton knives now that help with that. I bought the granton butcher knife and it's great.
This was my comment:
*BEFORE I WATCH THIS* I bought this knife in 1990 when I bought my first house - it was AMAZING - I used it until I accidentally left it behind when I moves 3 years ago and I really miss is.
Ive now watched it and super pleased they have maintained the quality.
Yes, the food sticking annoys me as hell but still use it.
I love this series, I had no intention or want for a new kitchen knife... but that thing performed so well I will pick one up just to have a reliable kitchen knife for cheap! Thanks Kyle!
I have knives costing many times as much, and none of them get any real use. My Victorinox knives are my go-tos in my restaurant. I have the same set I bought in 1987, and have no issues with any of them. The fibrox handles feel great, hold up to any abuse likely to happen in a kitchen (no 40 ton presses there), and never get slippery. The blades are as good as you could ever ask. Perfect blend of hardness and flexibility, and when properly cared for, rarely even need sharpening. Simply hone with the steel before and after every use, and you're good to go. 10/10 in every regard.
It's a Victorionox, I could not be less surprised it held up that well.
I was't surprised that is performed so well. These are very popular with chef's who don't run $200+ chef knives. I bought one for my in-laws (based on the recommendation of a restaurant supplier) who think a drawer full on knives and other kitchen implements is a good place to throw a chef knife. After years in the draw and dishwasher it had held up really well.
My dad got one of these for like 25 bucks and he uses it all the time, great value for sure! Awesome knife and awesome review Kyle!
Thanks Kyle… the knife is now $52.72. You just made it 20% more valuable… hope you get a cut of that
45 when I look
Victorinox make some fantastic knives from the chefs knives you destroyed to their folders. I've given their pairing knives, chefs knives and other kitchen knives as wedding gifts over the years. Great, inexpensive knives to give since the knife tends to outlast the marriage.
I once met a girl who handed me a tiny Victorinox pen knife to do a job I was struggling with. I complimented her on being so well prepared. She admitted a BF gave her it as a birthday present and she was so disappointed she finished with him.
20 years later she still had the knife on her keyring as well as regrets - in hind sight it was the best present anyone had ever bought her...
My father was in his late 20's before he got married, one of his co-workers was handmaking knives from old bandsaw blades. He told my dad if he ever did get married, he'd make one for the wife for free.
Pretty sure that's still in my mom's knife drawer 51+ years of marriage later....
I worked in tons of industrial kitchens and probably Used hundreds of these from sysco, victorinox, and Dexter. These are the free use kitchen knives and honestly will do everything you will need. I used to buy semi custom and custom knives and have spent well over 3k for a knife, and what I wish I could tell my younger self is to just stick with these cheap knives that won't get stolen. I worked in a kitchen that we actually ordered 20 of these and other knives for the kitchen from our wholesaler, and we paid about 6 bucks a knife in early 2023.
I have a couple Dexters for butchering. Economical price, but perform well. Easy to touch up with hone. No complaints.
While I personally dont use Victorinox, I have been recommending them (alongside Mercer) to newer cooks as a decent budget knife. All the house knives in culinary school were Victorinox and after having gone through the hands of hundreds of students, had definitely seen some abuse but were all still intact. I never really found the Fibrox handle all that comfortable but thats personal preference and doesnt apply to most people. That all being said, im glad my recommendations to new cooks isn't in vain.
I love this knife. The non-stick-while-wet handle is amazing, and I use mine for everything in the kitchen.
I've had my 10" Victorinox for over ten years now and when I worked in restaurants it got heavy use six days a week; I only had to take it in for sharpening maybe once a year. A few light licks on the steel at the start of my shift was all the maintenance it needed and it cut like a light saber. Other than a nice 32 layer RĀN I got for at home, I can confidently day I will never feel the need to replace it. And I tell you what, the fibrox handle is a lifesaver on heavy prep days.
I have Victorinox pocket knives that are over 30 years old and haven’t rusted and keep an edge very well. They handle a lot of impact and careless use and keep going. Their steel is high quality and I’ve never had an issue with one of their products.
I know victorinox does pretty decent knives but I didn't expect their chef knife to perform this well.
I'm defiantly going to recommend this knife to friends and family who want a budget but good kitchen knife.
Have a couple of these as my everyday beaters, the rose wood one has a slightly thicker blade and a full tang. Both are well over a decade old and still look good. The Fibrox one has been put in a dish washer many times as well. I do think the blade steel must of improved. My ones do not hold the edge quite as well but they sharpen up a treat, so no real problem.
I’ve used one for a number of years. It’s my go to knife for most applications. I use an Accusharp for sharpening followed by a hone. Whilst not as sharp as my carbon steel knife, it’s very good value and relatively cheap. Highly recommended.
Always saw chefs in the kitchens I was in using this brand, good to know it tested well.
Bought one these knifes along with a more expensive Messermeister 18 years ago, this one became my favorite knife and is still going strong.Worthy implement.
Good to see victorinox hasnt started resting on their laurels. Generally considered pretty good knives cmpany (one of the manufcturers of original swiss pocket knives after all too). So yeah defs nice to see you putting it through your test revealed pretty reassuring results
Been cooking seriously for 50 yrs. Been using and recommending this knife for the 15 yrs I've been using one. Word of warning: people have different sized and constructed hands and you might want to take one out for a test drive first as I did, but I am very happy w this knife.
Made in Switzerland 👍🏻
Really the best cheap Kitchen Knives. Very popular in Germany. I love your Channel. Greetings from Germany and Happy new Year to the States
Been using one of these for 5 years & love it! Americas Test Kitchens have been loving this forever!
This is the 20cm broad chefs knife, I've got the 19cm chefs knife and it's just as nice. Have had it for just over 8 years now and it's still amazing, could do with a proffessional reprofiling though I messed it up a bit when I was still new to using a stone to sharpen.
Ok, this is looking like a very good endorsement.
this and long pastry knife are my must in my set.. . i have no mercy for them in the kitchen and they are just spot on . . Love it
Yep. The Victorinox chef knife is the benchmark by which all other chef knives should be judged. It's so dang good!
Well its Victorinox, so im not suprised of the result... They make quality knives.
Just about every apprentice chef has had their hand on one of those. It's probably the most common chef knife in any commercial kitchen... most qualified cooks still have a few of the old faithful victorinknox in their fancy Japanese knife kits. Reliable knives.
I watched more than twenty videos to find anyone showing the tang of that knife. You did it. You deservedly earned another subscriber. Thank you very much for making this video.
I needed another cheap pairing knife for camping and saw the Victorinox. I figured, why not. Got it, used it, semi-abused it, and love it. This was over 10 years ago. Still have and use it in the kitchen, with more Victoinox replacing my "good" knives in most things.
Is it worth it? Hell, yeah. And then some.
I have 8 fibrox knives 3 x 8" 1 x 6" chef knife/ filleting knife / 1 flexable, 1 ridged, boning knives and a serrated bread-pastry knive. So it is safe to say i love these knives, reason for have 3 of the 8" is one year i recieved 3 for my birthday on the same birthday. That was 6 years ago and i still am only using the first one just as good as the day i recieved it. I think i have touched up the edge acouple of time ayear, a quick strop is normally enough. Kind of suprised yours had the blade at an angle all of mine have been perfectly straight. About the dishwashing mine has been in the dishwasher 2-3 times a week for 6 years and the only change is the handle has lost alittle colour, still black but with a hint of dark grey like some colour has washed out of the surface polymer. Amazon UK has it on offer ATM for £27.99 with 1 day prime delivery. Thanks for the video, take care, God bless one and all.
i've had this knife for about 4 years. For the price, I wouldn't have any reservations recommending it to someone.
I got this brand for my mum as a gift She really liked them. I have had a couple of their boning knifes the year before. They are super nice and scary sharp.
I've had a Victorinox 8" like this for ten years. It's been a workhorse and maintains its edge well. I steel it every session and have only had to have it sharpened twice.
A very popular knife in commercial kitchen in the US. I bought one for $20, about 25 years ago and it's still in great shape.
Your knifemaking videos are pure ASMR - so satisfying. For your chopping board test though your board was moving all over the shop. Put a folded sheet of damp kitchen paper underneath so you don't have to keep moving it back into position :)
The victorinox pastry knife was the first chefs knife I was taught to cook with. I have fancier knives nowadays but always go back to my old victorinox knives.
This is also America's Test Kitchen recommended chef's knife, so I was already considering getting one of these. But after this review, and the comments here, I'm DEFINITELY getting one
The only knife brand that's comparable is dexter knives and there american made if that matters
You should do this series on a bunch of different knife brands and see who's quality is up to their price. ;)
Kyle I am a trained 40 year veteran chef of the industry nad I can tell you Victorinox or Forschner knives are among the best in the industry. Amazing knives for an industrial knife. Their upper line of knifes is also extremely impressive.
Have you ever tried dexter knives?
As a chef of thirty years, I own many custom chefs knives and high end chefs knives but the Victorinox fibrox series is the one I still use daily and recommend to all chefs and folk looking for good quality bang for your buck chefs knife
Have you ever tried dexter knives? They look about the same as victorinox but are american made so I got one and it's just as good as my vics so I figured I'd ask
@@missourimongoose8858 Not tried them, I was based in Europe for 30 odd years and one rarely sees USA made chefs gear out there.
Id love to see you try and make a replica that performs as well. that would be a cool challenge. very impressive for 45 buckers
Wow, I'm very impressed 👏 wow . Love your videos . One of these days, I got to test my knives on a Journeyman's test . Got me freaking out . But I learned alot from your knifemakers plus .
The Victorinox Fibrox line is made as a good option for professionals and it certainly delivers. Easy to clean, sharp, sturdy and affordable. About what you expect from Victorinox as a whole, affordable but dependable everyday tools, made in Switzerland.
When I was an apprentice Butcher, 40 years ago, I had a Victorinox boning knife. I haven't been in the trade a number of years but I still have the knife. It's still sharp, if a little worn. The industry knives are really good quality.
And it does end with a proper recommendation. An affordable knife that is high quality. I may have found my Christmas present.
Who’s gonna tell bro?
@@rickthedragon he's just a year ahead of you
these are also sold under the Forschner name. Probably the best bang for the buck kitchen knives ever made. Will you have to sharpen more often? Sure. But they are very good knives and indestructible through normal use (as the video proves beyond all doubt).
Impressive knife as was the brutal test. How long was that tang by the way as a good tang should be at least 90mm so I have heard in the knife making circles. Happy New Year Kyle 😁
Best knives ever. My main knife is a Victorinox 8 inch knife that was given to me by a friend who was a chef and he had used it for years before he gave it to me 19 years ago! The knife must be more than 25 years old and is still going strong!
Victor Inox is the same company that makes the world famous Swiss Army Kives- and they are outstanding for their quality of workmanship. I didn't like the plastic handle even though it's obviously of a superior material. I've had my Swiss Army knife for close on Forty years now, and although I have lost the tweezers and toothpick it is still in amazing condition considering I use it almost every day.
Thats a good bang for the buck knife, would be cool to see if you could customize this knife with a new handle or some other fun stuff.
Great review and wow what a score, I'd say they,ll be very happy with a score like that coming from you.
I just checked the price on Amazon...it went up to $55 now. Still so worth the money. Love these knives.
You should checkout dexter knives, they are pretty much the same thing but a bit cheaper and american made
@@missourimongoose8858 I always get a bit worried when something is american made. In the last 25 years american made has become synonymous with pay more for less.
@@rustknuckleirongut8107 I've got both knifes and they are pretty darn close but I would like to see a head to head test
I've had this knife for a while and it's a solid performer. I have knife I prefer but I still hand this to someone when they want to help in the kitchen. In that price range it's hard to find a better knife.
Dexter knives are pretty close to the same thing and price except they are american made, figured I'd give you another option lol
@@missourimongoose8858 Well I make my own knives now, so its a moot point. I've never been impressed with Dexter or the Dexter Russel knives, but I don't think I've ever used a virgin one. Every one I've ever seen has been molested with a v-bit sharpener so I can't really fault the knife as much as the fool grinding 1/4 inch off the cutting edge.
Well I have to say that I love kyles work. His talent and artisanship has helped me through the years to be successful for myself. This video upsets me that you clearly sold out and started taking those Amazon affiliate payments. These victorinox blades are really good and I don’t want to take anything away from them but this was closer to a Billy mays ad than a knife review.
Good review. Its pretty rare to see a cheap knife preform so well.
*BEFORE I WATCH THIS* I bought this knife in 1990 when I bought my first house - it was AMAZING - I used it until I accidentally left it behind when I moves 3 years ago and I really miss is.
I hope they are as good now - I watch with great interest. EDIT - GREAT I was worried they would have lowered the quality over the years - deffo going to buy another one.
It would be cool to see one of your knives in comparison in the same video. This is what you get from Amazon vs a master smith knife. Not so much the blade breaking lol but the other qualities as far as edge retention etc
This knife is made by Victorinox, respectable company from Switzerland, their products are really good when it comes to quality/price ratio for generations now.
It just goes to show that come companies like Victorinox and Opinel do in fact make great quality knives that are sort of cheaper and meant to be used as tools and they are great tools too!
I have these knives for my RV and they are great. Sharpen nicely too on ceramic stones. Price is right.
VictorInox are great knives, we use these knives in the restaurant. As you can see it has excellent edge retention. Great steel!
That handle is a beast… the grain structure at the brake in the blade looks really fine too. I didn’t get a good look though
I agree Kyle! 4o+ bucks for this knife is quite acceptable, even a bargain when you consider how much punishment it survived, still remaining sharp! Thank you sir! J
My chef school knife was the 10 inch version. A salesman told me they used 1095. I didn't have a press so it took a bit more work to get the handle off.
EN 1.4110 steel or you can call it X55CrMo14
This is the brand I recommend to buy to everyone who asks for affordable knives. I have many experience ones but these hold us great.
Great knives for the price. The one just shorter than what you're testing is my favorite kitchen knife
Great review! Loved the mall ninja tests at @2:07, had me laughing my head off! Victorinox is the king/queen of inexpensive (not cheap) knives. Definitely a blade I'd recommend to someone new at cooking.
Wish I knew which vendor my husband bought this chef's knife on ebay from. It's heavy, has a fancy colorful handle, extremely sharp, some textured black carbon look to the blade, with a very thick blade. Somehow it feels like the blade is going to be brittle. Waiting to see how long before I have to sharpen it. Been pretty spoiled by my Henkel's kitchen set. Have had those for around 30 years and I pull out the big guns for sharpening once or twice a year. I would love to see you test some of the nice knives, or that one from eBay. I'll ask my husband if he can remember the vendor.
That just goes to show you how important edge geometry is and blade stock thickness when it comes to slicing! Oh yeah and obviously Victorinox done an absolute Stellar job with heat treating their Steel! Just because a knife is made with a premium steel doesn't mean they done a proper job heat treating it. I'd rather have a lower Quality Steel that's he treated properly then a higher grade steel that's improperly heat-treated!
And they last for years, I've had mine for more than twenty five. Even the one my nephew tried sharpening on a bench grinder still holds an edge.
You definitely had it past 90'. Crazy!
I had a lot of Victorinox knives while I was in France. At first they are sharp and really functional but then edge do not last long and they don’t last long. Switched to Damascus steel knives….
If you have a low budget this is one of the best buys you can get for a good knife, other knives that compare are usually quite a bit more expensive. Great european engineering.
Dexter knives are pretty much the same thing only American made and I think they might actually be a bit cheaper
That's cool. I never had a Swiss Army Knife, and I never had an opinion about Victorinox, but I guess they do good work. Thanks for posting.
This is my general purpose/breakdown knife. The spine is a bit on the sharp side. Durability and price, this gets abused, and I use my kramer and other better knives for more specialized cuts and preps, or longer cutting sessions.
If I have some suggestions/ requests for specific knives to be reviewed in this series, is there a place I can post the links?
For general use victorinox makes some very good blades.
As a professional chef for 35 years i have used vikinox as a commie to present day. solid reliable and easy to keep sharp. i have so many knives collected over the years i lean towards the heavy weight German /Japanese myabi Damascus steel for retainment of edge and the weight to push point and cut,. the steel of the vikinox from tomato knife to the rosewood range are brilliant and as your test proved worth the money spent. i use daily a confectioners knife (serrated) of which i use to slice dice chop and all of the above. as i use these knives daily there is ultimately going to be a negative and that is they eventually lose their teeth and become single edge, it will have to be replaced as i tend to do every few years($40 is not too much to replace considering the abuse it gets) 1 of the 1st knives i pull from my knife bag daily. great steel and solid knives.
Love every single blade you ever made I feel you set the standard every one is a work of art a one of a kind can't wait to see the next one .beyond museum quality and your passion is immeasurable.i tell everyone about your channel thank you
I give this knife to my cooking friends who are serious about their kitchen, but haven't invested in any quality knives. I have never been let down by the "V" brand. From their kitchen knives (chef, boning, paring, and simitar meat blade), to their camping knives, to even my watch. I quit using my Chef Yan's Chinese vegetable knife after getting my "V" kitchen blade!
Hey thanks for the heads up my friend
Dad
It's almost depressing how good this knife is, it's basically untouched for daily use and you don't have to worry about keeping it looking pretty. It's certainly not as pretty as my Miyabi birchwood but it still ends getting 10x the use.
I have this knife. It's a very good knife. I doubt very much if regular consumers would abuse this knife that way. Victorinox have a reputation for quality products.
As a chef I've worked with these knives for years and they still going strong
Nice 👍🏻☕️🔥⚔️
I hooked this knife at $29.99 two years ago. My go to knife more than my Shun Premiers. Only con, wide blade so sliced stuff like potatoes sticks to it. I can live with that.
Heh, for me that would be a high end kitchen knife. We do have a couple similar knives in that price range. They are pulled out for holiday havms and turkeys, etc. But most of the time, the sub $10 walmart special works almost as good for a quarter of the price.
No, they don't. Being in that price range doesn't mean much. There are junk knives out there in any price range. If you watch pros that do regular cutting you will never see them using a POC $10 Walmart knife, and there are several good reasons for that. Buy something like this or a Cutco, which we own several of, and you will assuredly see a difference, especially in how well they sharpen and how long they hold that sharpness.
@@MrJdsenior Not taking anything from quality knives. More durable and last longer. But with cheap knives like WM knives, your experience has been different than mine. We don't eat out, other than a takeout pizza a couple times a year. So we use our knives alot. The most difficult thing we have to cut as far as what we eat are sweet potatoes, especially ones that have sat around for a bit to long. Damn things seem to turn to part wood. Other vegetable and meats they slice right through. And our WM knives (no idea what brand they actually are) have stood up for years. Of course, they need sharpened occasionally, which takes all of 20 or 30 seconds and a few swipes through the sharpener. Will they take the abuse like the Victorinox in the video, or the brands you named? No way. lol They would shatter in the bend test. As the handles are wood, they'd probably shatter as well. But I don't bend them, I don't hammer them, i don't cut things they are not meant for with them. And they do the job just fine.
@KyleRoyerKnives... Hope you scammers slam your fingers in a car door.
The Victorinox Fibrox knives are very good, I have had a set for a decade and have had zero issues with them, they hold an edge for a really long time, they do not corrode and they are not slipper when wet. I have recommended them to anyone inquiring about kitchen knives.
Star with Bob Ross, give him a significant caffeine addiction and an obsession for fine cutlery, and you have Kyle Royer. One of my favorite goofball masters on youtube.