Victorinox "Grand Maitre Stainless Steel Forged Santoku Knife - Chopping Knife with Fluted Edge for Home and Professional Use, Black (POM) Handle, 17 cm, Swiss Made.

Gut verarbeitetetes scharfes Messer, auf der Packung bzw. dessen Barcode steht "made in EU" was normalerweise eine Codewort für einen osteuropäischen Billiglohnstandort ist. Ich habe das Messer für den Preis explizit aus der Schweiz haben wollen und finde es Schade so vom Marketing hinters Licht geführt zu werden.

I’ve been a Victorinox user! Love the product!

Faca excelente; Robusta; Belo corte; Necessita de boa manutenção. Se você não cuidada dos seus utensílios domésticos, essa faca não é para você.

By Bill Marsano. I received a Victorinox santoku and a matching chef’s knife as gifts, and believe me, it wasn’t easy. It required a relentless campaign of increasingly blunt hints (occasionally bordering on threats) to family and friends before they caved, pooling their resources for the big sped. They attached a note reading “this covers your birthday presents for the rest of your life.” Fair enough! These knives cost plenty, but they’re worth it: they represent the very top of Victorinox’s line and will last your lifetime. (Eventually your foodie heirs will fight over them.) Both knives are elegantly finished, with triple-riveted rosewood handles, and forged, satin-finish full-tang blades, which have a watch-spring temper. That is, when tapped gently on a hard surface, they’ll bounce briskly. That’s the key to a fine blade. Their sharpness is amazing, almost legendary. In fact, these knives deserve names, like such legendary blades as Excalibur; El Cid’s Tizona; Joyeuse, the sword of Charlemagne; and Durendal, wielded by his paladin, Roland. The santoku (the name is Japanese for “three virtues”—i.e., slicing, mincing and chopping) weighs in at 7 ounces; its blade is 6.75 inches long and the handle 5.25 inches. I put it to work at the cutting board and it was a revelation. Its little bit of extra weight means the blade does the work, not your muscles. The chef’s knife is an excellent companion blade, weighing in at 9 ounces largely because the blade measures 8 inches, giving extra ‘reach’ in the slicing depart-ment; the handle is 5.25 inches. This knife balances as nicely as the santoku, with just a little bias toward the handle end. Like the santoku, its bolster is ground off at the heel or extreme rear of the blade. That provides a sharp corner that’s perfect for making starter cuts on extra-tender ripe tomatoes and fruits that have tough, slippery rinds. The handles have a semi-ergonomic hump or swelling at thetop or spine for comfort, and for extra safety a neb (that’s the little beak-like protrusion on the underside of the handle at the rear end. Rosewood is not dishwasher-safe, so you’re obliged to wash these blades by hand. Actually, it’s a privilege: handling your knives often will build confidence and skill in their use. Buy a steel, preferably 14 inches long, and use if frequently to keep your edges at their best (check online for instruc-ions on using a steel). How to tell if the edge is just right? Put it on a ripe tomato and pull the knife toward you without pressing down.—Bill Mar-sano always ends up sharpening his family and friends’ knives as a mat-ter of course.

I have been working for an year with it and never had any issue. Always cleaning and taking care.