Victorinox Fibrox Pro 8-Inch Chef’s Knife Review

We purchased the Victorinox Fibrox Pro 8-Inch Chef’s Knife so our reviewer could put it to the test in her kitchen. Keep reading for our full product review.

From the brand behind Swiss Army Knives comes an affordable chef’s knife that’s said to be a workhorse in the kitchen: the Victorinox Fibrox Pro 8-Inch Chef’s Knife. To see if it’s truly a cut above the rest, we tested the tool, using it for normal tasks like slicing, mincing, dicing, and chopping vegetables. We also used it for less-usual tasks, like slicing fresh bread (and stale bread for croutons) and portioning a pizza. We used it, washed it, and used it some more, every single day. Here’s what we determined. 

Design: Utilitarian

The design is classic for a chef’s knife, with a wide blade and a curved edge that makes it perfect for cutting with a rocking motion. The blade is a bit wider than normal, which makes it useful for scooping up foods to transfer them to a dish or pot, while it’s not too wide to make the top-rated chef’s knife unwieldy. It’s also a nice size for smashing cloves of garlic.

The handle has a rough surface that made it much less slippery when our hands were wet. At first, we thought that rough surface might make the knife uncomfortable to use for long cutting sessions, but when we were working we totally forgot about the texture and carried on with no discomfort. The one downside of the rough surface, though, was that it tended to pick up small bits of food that it came in contact with. So, when we set it down on the counter after cutting bread cubes, sometimes there were crumbs clinging to it the next time we picked it up. 

Overall, we’d have to describe the aesthetics as utilitarian. We wouldn’t be surprised to see a knife like this in a commercial kitchen where looks are less important. It’s plain rather than ugly, so it would still look appropriate in any home kitchen and blend in with other types of knives or knife sets. 

Material: Stainless steel

Made in Switzerland, this knife has a stainless steel blade that’s stamped rather than forged. Stamped knives are typically lighter in weight and sometimes lower in quality, but this one is an example of a high-quality stamped knife. Some people may even prefer it to a heavy forged tool. 

It has a thermoplastic handle, and the included sheath is made of lightweight plastic. While we appreciated the sheath for shipping purposes, we feel that it might be too lightweight for extended storage. We’d suggest storing the knife on a magnetic knife rack or in a knife block rather than tossing it in a drawer.

Performance: Slices and dices with ease

When this knife arrived, it was seriously sharp, and we didn’t notice any loss of sharpness while testing. All knives require sharpening sooner or later, but based on other Victorinox blades we’ve used, we expect that this will maintain its edge well.

The Victorinox felt good in the hand while working, and it did a great job with vegetables, whether we were slicing, dicing, and chopping. We tested it with tomatoes, which are notoriously difficult to cut cleanly, and the knife gave us perfect slices without snagging or tearing. We also tested with freshly baked bread. While bread is best cut with a serrated knife, this knife was sharp enough to cut neat slices without mashing the bread or tearing it. The knife did equally as well when slicing meat, both raw and cooked, and both hot and chilled.

There’s not much this knife can’t do, so if the budget is tight, it would be a great first knife until there’s room in the budget for a companion or two, like a paring knife or serrated blade.

Cleaning and Maintenance: Like any kitchen knife

Like any knife, this one should be hand washed and dried, although we often let it air dry after washing with no adverse effects. Both the blade and handle are technically dishwasher safe, but moving around in the dishwasher and bashing into other cutlery during could dull or damage the edge, so sharpening would be required much more often. If washing in the dishwasher is the only option, we’d suggest placing it so it wouldn’t make contact with other items being washed.

Like any knife, this should be honed regularly, and if you’re using the knife often, that could mean honing after every use. If you’re using it to chop enough lettuce for a single salad, honing would be required less often. Like any knife, this will eventually need sharpening.

Price: Affordable

This is a relatively inexpensive blade. It’s certainly not the cheapest you’ll find, but it is a very affordable chef’s knife, given the performance, and it’s well below the price of some of the more premium brands.

Victorinox Fibrox Pro 8-Inch Chef’s Knife vs. WÜSTHOF Classic 8-Inch Chef’s Knife

The WÜSTHOF Classic 8-Inch Chef’s Knife is the same size as the Victorinox we reviewed, but that’s where the similarities end. The WÜSTHOF is forged and has a full tang, a triple-riveted handle, and a full bolster and finger guard. It’s made in Germany and buffed by hand for an attractive appearance. It also costs several times what you’d pay for the Victorinox. Either knife will slice, dice, and cut, but the WÜSTHOF has more weight behind it, giving it a bit of an edge in performance as well as design.

We loved working with the Victorinox and would recommend it to anyone who doesn’t want to spend much on a knife. It’s also great for the vacation home or as a spare kitchen knife for guests, in case they’re the type who put everything in the dishwasher. The WÜSTHOF would be our choice for more experienced cooks who can tell the difference between the two and who are willing to pay the higher price.