I have a very loved and used daily hodge podge set of purposely selected Shun knives - probably spent close to $800 on 5 knives.

What I didn't really have was a breaking knife.

After watching way too many videos about them, I bought the Victorinox 8".

It is a fantastic knife and cost less than $50 bucks. I have found many more uses for it than trimming meats for the smoker.

There are some great values in knives out there.

 

Is this the knife you have?

Amazon.com: Victorinox Cutlery 8-Inch Curved Breaking Knife, Black Fibrox Handle: Boning Knives: Home & Kitchen

Online shopping for Kitchen Knives & Accessories from a great selection of Cutlery Sets, Specialty Knives, Sharpeners, Cutting Boards, & more at everyday low prices.

www.amazon.com

 

I like knives that actually work for the task before them. Good handle, stiff blade that sharpens easily and easy to maintain. This one is as close to perfect as any knife can be. Victorinox 5.2003.12. Bought one and liked it so much, bought another. Got ‘em at Englund in Astoria. Can be found on-line and prices will vary. Englund price was less than some other sources. Forget what I actually paid.

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I have a few small serrated Victorinox knives that I use for cutting salmon steaks and they are very good knives, especially for cutting through the spine of a salmon. Is the one in your photo full tang?

 

I have a bunch of knives, the one I reach for the most is the 10” Shun chef’s knife. The knife was around $200 10 years ago. I haven’t used a cheaper one that was comparable. For processing game my favorite is a custom job I found at a barn sale in Hebo

 

Victorinox #40520 8" Chef's Knife is my favorite for the kitchen.

So good in design that I would call it an Industry Standard knife.
Good enough for commercial use and way plenty good for the home kitchen.

 

Waterfish…. I don’t really know. Guess I’ll find out if it breaks……

My go-to knife for processing birds is some cheap-o thing from a RMEF banquet that has Winchester etched on the blade. Probably a 5$/10$ knife. It works is why I use it. Knives are about function, ease of keeping sharp, nothing else. A lot of cool knives are just too darn pretty to actually use. Some beautiful artwork out there.

 

I’ve got one Shun and a few Global kitchen knives. All are wonderful, but the Shun is considerably more comfortable.

 

A bulk of our knives are Shun and wife has a large Global which I never use. I’m really against buying sets as there will be several units that’ll never leave the block. Out of all we have there are no more than four (including the knife in photo) I ever use.

 

A bulk of our knives are Shun and wife has a large Global which I never use. I’m really against buying sets as there will be several units that’ll never leave the block. Out of all we have there are no more than four (including the knife in photo) I ever use.

A bulk of our knives are Shun and wife has a large Global which I never use. I’m really against buying sets as there will be several units that’ll never leave the block. Out of all we have there are no more than four (including the knife in photo) I ever use.

Just tried to order a victornox on line click to check out says page not found,I guess can’t buy online?

 

Find another seller.
What model are you looking for ?

 

I just Googled, victorinox knives, on my I-Pad and found a bunch of them. Can’t all be out.

 

I could find a use for a knife like that. They have it on Amazon. I just added one to my list. I want one but I haven't decided if I really need it. I have a ton of culinary knives already.

I have two of these Victorinox Fibrox but those are for breaking down chuck rolls, and more butchery type tasks.

 

Those are boning knives.

 

DYNAMIC CHEFS KNIFE 10 INCH - US Foods CHEF'STORE

DYNAMIC CHEFS KNIFE 10 INCH | Purchase Option: Unit (1 ea) | Select a Store to Add to Cart

www.chefstore.com

Ten bucks. I got mine when the store brand was "First Street." High carbon German stainless steel. It holds an edge and is easy to sharpen. It rests well in my hand. It's what we used in restaurants.

 

I am a fan Kershaw products. Have many Ken Onion knives, a buddy doing the Forged in Fire thing and just got myself this for Christmas.

For the kitchen Shun is pretty much a first choice right now.

Ya, dunno about a 4-500 dollar kitchen knife...with a butterfly on it.

 

That is not a kitchen knife.

 

Yup, I have several of the victorinox chef knives. Not fancy but they are decent quality no frills at a fair price.

 

Youtube has a great review on kitchen knives. I was surprised that some of high priced sets failed in overall testing.

 

The victorinox knives are good low end stainless knives. You can spend as much as you want on kitchen knives. I'm a serious cook. Most of my kitchen knives are Japanese carbon steel. Yes, they will develop patina and need maintenance. They are also expensive. But man do they come sharp and are easy to maintain, if you do it regularly.

 

Several things stand out among good kitchen knives. The handle must fit the hand and the shape of the blade must have a somewhat straight cutting edge. Blade should be stiff for cutting all sorts of things. Blade must be large enough so it can be gripped when the handle isn’t needed. Not all cutting is done with the handle fixed in one’s hand. This is about kitchen knives, not butcher/hunting knives.

 

I use Chinese chef's knife quite often.

This ones showing it's age.

 

in my late teens, one of the places I ate had a Chinese cook. He cut everything with his clever. From bread to vegetables, etc.
i have got good deals from cutlery and more website. They have Shun on sale.

 

My friend makes some nice knives too. I’ve been trying to convince him to make some bigger kitchen knives but he hasn’t yet. Good steel. A lot of people like the smaller chef knives. If he made me a 10” it would probably be my go to. Plug for him, I am in no way affiliated lol

 

Forschner was bought out by Victornox. Dexter/Russell as well. I have all the above from 10" chefs , to rosewood handle 6" flex boning, fillet, paring etc. I have an F.Dick scimitar 10" steak/breakdown knife as well. One of my favorite I inherited is a 10" carbon steel Sabatier. I have a bunch of miscellaneous too. I do my own butchering. Ya'll have some good knives.

 

I like my old skool carbon steel Dexter. Long enough to cut through the toughest of Freddy's sale ribeyes, yet sensitive enough to slice an overly ripe mater. And can still cut the hard butter for the tater, and reach to the bottom of a 2 gallon Costco mayo tub to make a leftover sammy for the next days meal. Pretty universal in the kitchen.

 

Since I do wish to remain relavant, I am sharing the following purchased today.

German high carbon X50CrMov15 steel.

9.19 at US foods in Clackamas

 

I have 3 Shun and 4 Benchmade kitchen knives. Can't say which one I like best. Shun is easy to sharpen but Benchmade keeps an edge longer but need more maintenance in the long run.

 

My wife work a good chunk of her career in restaurant kitchens. She is also a bit of a tool snob, so she carried her knives in and out every shift. Now that she isn't working, they now live in our kitchen. The Forschener/Victorinox products may not be the absolute best available but they are a fine knife at an affordable price. One of my favorites is the Forschener/Victorinox bread knife. So stinkin' sharp ... bring on the over ripe tomatoes!

 

Asking for a friend...are Shun knives dishwasher safe?

 

Yes. I don’t like running kitchen knives through the dishwasher, but my wife sure does