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The Chinese-style knife features a thin, sharp blade and a very lightweight feel in the hand. It also has many uses, as you can use it to slice vegetables, finely chop them, and crush garlic and other ingredients thanks to its wide blade.
The blades of all knives in the series are made of martensitic stainless steel. The key to optimal functionality and durability of the blade is the use of the right steel alloy. The steel must provide the perfect combination of sharpness and protection against corrosion. The blades in the series are extremely durable and sharp, offering high professional performance without being too hard, making sharpening easier and necessary at longer intervals.
The handles of the Fibrox series by Victorinox are made of TPE. TPE combines the easy processing of thermoplastics with the beneficial properties of elastomers. The handles are extremely resistant to a wide range of temperatures and adverse conditions in the kitchen, as well as potential impacts. The Fibrox handles are sturdy and provide a firm grip, while they can be sterilized.
Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.
No matter how sharp a knife is at first, after some use it needs sharpening, something you can achieve with a sharpener, sharpening stone, or strop.
You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut through a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.
It is also advisable to sharpen your knives with a professional occasionally, to fix any damage to the blade's edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
Good knife as far as cutting vegetables is concerned! It is definitely not suitable for cutting meat and especially for breaking bones, even small ones! Unfortunately, I made the mistake of using it and the result was not what I expected, and it was wrongly stated in the product description!
First knife of this type that I buy so I have no experience with knives from other companies. As for the shape, it is incredibly convenient, I have abolished all the other chef knives I used. I wonder why Chinese chef knives are not more popular. It is relatively light, I expected it to be heavier, nevertheless it came very sharp and even though I haven't sharpened it yet, it continues to be very efficient after about 30 uses. I am very satisfied with its purchase.
Like all knives of the company, simply excellent. Light, very sharp, makes cutting a game. One of the best Chinese-style chef knives on the market.
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