Victorinox Fibrox 7-Inch Granton Edge Santoku Knife

 (198 customer reviews)

Forschner is by far the best knife for the money. They always arrive razor sharp, and have the ability to hold an edge far longer than much more expensive knives. I purchased one for all of my line cooks as they are very durable and can be used to perform almost any task in a professional kitchen.

The "sports mom" comment that it "felt cheap" was probably due to its light weight and composite plastic handle. To an untrained eye, it could be confused for a "cheap" knife, but after de-boning a chicken, slicing through a butternut squash, it still glides through tomatoes like butter and can perform the most surgical of cuts. The composite plastic handle has an amazing grip even when your hands are covered in duck fat, it won't slip.

I own knives that can run up into the $1200 range, but still prefer this little powerhouse for everyday use. If you only own one sharp knife in your entire kitchen, this should be the one. I also have the 10 inch forschner chefs knife,...Read more

The R H. Forschner by Victorinox 7-Inch Granton Edge Santoku Knife gets almost as much use in my kitchen as the R.H. Forschner by Victorinox 8-Inch Chef's Knife. They both have the black Fibrox handle, which is very comfortable in the hand. They also each have a nice balance to the blade for extended use. The Santoku knife is a little shorter, making it slightly more agile for deboning or butchering. But the slightly greater heft of the chef's knife make it a tad better on larger jobs.

The ridges on the side of the Santoku knife relieve pressure when slicing and dicing. The edge seems to be less aggressive than the chef's knife, but the difference is rather subtle. Both are...Read more

The Victorinox Fibrox line of knives are all composed of the same high grade metal and well built handles. Cooks Illustrated did indeed rate these knives. However, this santoku was not one of them I believe. The article I read was of the chef's knife.

I have tried many different santoku knives but this one feels the most at home. For me the handle is a little small but it's light. Deceptively light. You wouldn't believe how easily it can go through anything you put it against.

The Granton edge does indeed help with food coming off of the knife. Unless you are chopping something that REALLY sticks to the knife, like I do many times.

Even though I prefer the chef's knife version of this line, the santoku is probably the best one I've ever used. You won't be sorry that you bought this blade. And if you are... it only cost you around $30. Sure, it's no Ken Onion, but then again, it's not over $180 either. For the price, you just can't beat it.