| | |  | Home & Garden | Home » » Victorinox Fibrox 7-Inch Granton Edge Santoku Knife | | | | | | | Description: | | The R H Forschner by Victorinox Santoku Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria. | | | Features: | |
• Combines cleaver features with a chef's knife; Granton edge flutes make paper thin slices and prevent food from sticking to blade
• High-carbon stainless-steel blade provides maximum sharpness and edge retention; stamped from cold-rolled steel and ice tempered
• Blade conical ground for minimal resistance while cutting; laser tested to ensure optimum cutting power; bolsterless to allow use of entire blade
• Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
• Hand washing recommended; lifetime warranty; expertly made in Switzerland
| | | Product Details: | | | Product Length:
| 15.0 inches | | Product Width:
| 3.75 inches | | Product Height:
| 1.0 inches | | Product Weight:
| 0.25 pounds | | Package Length:
| 14.6 inches | | Package Width:
| 3.5 inches | | Package Height:
| 0.1 inches | | Package Weight:
| 0.35 pounds | | Average Customer Rating:
|  based on 199 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 199 customer reviews )
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Most Helpful Customer Reviews
285 of 286 found the following review helpful:
 Chef's best friendNov 25, 2007
By James Dillan "3 star chef"
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, but prefer the graton edge on this one, especially while slicing potatoes.
110 of 113 found the following review helpful:
Forschner 7 Inch Santoku Knife - Agile and ReliableOct 16, 2008
By Mark
"Technology, Music and Movies"
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 excellent, but the chef's knife just seems to holds its edge for a slightly longer time. Either of these could be your primary knife, and both are a worthy addition to your kitchen. These two particular models are my personal favorites and make up half of the four knives I use most when preparing meals.
Other than those two knives, I mainly only use a filet knife and a paring knife when cooking. The R H. Forschner by Victorinox 3-1/4-Inch Paring Knife is very highly rated, though I use a different older knife that I had before purchasing these other knives.
For those who prepare a smaller amount of fish than I do, the filet knife's role can really be filled by the Santoku knife. When preparing certain fruits and vegetables, I know the Santoku knife needs sharpening when it does not effectively break the skin unless you start from the point. While I sometimes will use my smaller paring knife for prepping such items, this is a good way to know when it's time to sharpen your knives.
The Forschner line-up of knives are impressive, and give you a lot of knife for a reasonable cost. I purchased too many budget knife sets that ended up collecting dust. I have come to rely on my four favorite knives and find that they do 99% of everything I need in the kitchen.
Definitely consider this knife in combination with others, instead of a knife and block set. A few carefully selected knives are better than a set of average knives any day. Though if I were to purchase a block set, you can get a decent compliment of Forschner knives in the R.H. Forschner by Victorinox 8-Piece Knife Block Set. I don't own that set yet, but I'm just putting that info here for anybody determined to get a knife block set that plans on buying one or more Forschner knives anyway. Perhaps for those that don't have a sharpening steel or chef's knife, it may be worth the investment.
If I had to choose between the 8 inch chef's knife or the 7 inch Santoku, I would take the chef's knife. But for the person who likes to cook often, you will find that both of these knives get plenty of use in your kitchen.
For those that want to gain the 3 most commonly sought knifes, the R.H. Forschner by Victorinox 3-Piece Fibrox Chef's Set is probably ideal for many. For me, I prefer the 8 inch chef's knife to the 10 inch, and I like the Santoku knife over the more slender slicing knife. Either way you go, you really can't go wrong with these.
Enjoy.
62 of 63 found the following review helpful:
A must haveDec 22, 2007
By B. Inoue
"MiyagiSenpai"
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.
32 of 36 found the following review helpful:
 Nice knife for the price but doesn't function as SantokuAug 19, 2009
By Garry Holmberg
The purpose of this style of knife is to facilitate the falling away of sliced veggies etc. The scalloped sides should stop sliced material from adhering to the sides. The knife fails miserably in this regard. I believe the scallops are either not wide enough or not deep enough, perhaps both. Bottom line, a well built, comfortable knife to use but don't expect sliced material to fall away as with a real Santoku knife.
18 of 19 found the following review helpful:
Forschner SantokuMay 01, 2008
By Greg Benoit
I did a lot of research before purchasing this Santoku. I am into cooking. I was prepared to buy one of the two hundred dollar plus hand forged Japanese Santoku's available from one of my specialty catalogs when I read in Cook's Illustrated that in their tests the Forschner Chef Knife had beaten out some of the most expensive chef knives available and had become a favorite of chefs in their test kitchen. I figured the construction and quality of the Forschner Santoku and the Forschner Chef Knife would be equivalent. I bought it from Amazon and have used it on numerous occasions and I love it. Well balanced, sturdy, yet light weight, it is incredibly sharp right out of the package and easy to maintain. The handle is very comfortable and grips well even when wet. What more could you ask for from a knife under $30?
See all 199 customer reviews on Amazon.com
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