VictorinoxFibrox Pro 5-Inch Chef's Knife with Straight Edge and Black Handle

Don't give a lot of 5 star reviews, but I think this knife earned it. I gave this to my wife as a gift, and she can't say enough good things about how sharp it is, how well it works, and how it has a good 'feel' in her hand. I wear XXL gloves, and the handle could be bigger for me, but I'd say anyone with a mans XL and smaller will find it fits their hand well. The handle is hard plastic, and I was afraid it might be slippery when wet, but the shape of the handle prevents it from slipping. The design of the serrations looks like it will allow for relatively easy sharpening, especially when compared to other serrated knives. I have some Victorinox steak knives with the same handle material, and they have served us well for many years, not becoming soft over time, yet with no cracking or splitting. As her other kitchen knives wear out, I plan to replace them with more from this series from Victorinox. The ones she has were made by Cold Steel, and the blades are awesome, came wicked sharp, and stayed sharp for a LONG time, but their serration design makes them a real chore to sharpen, and after enough trips through the dishwasher, the handles are starting to crack. Just keep in mind, this is a slicing/cutting knife, not a chopping/prying knife. The blade is ground thin, with a very fine edge that cuts very well, but I believe could be bent if used for things like prying apart frozen steaks (which I highly recommend you do with a blunt knife anyway, if you'd try that with this knife, and it would slip, you could lose a finger, it is that sharp).

I use this knife nearly everyday and can't say enough good about it. I have a few Shun's, Globals, etc but for everyday this knife gets reached for the most.First, it's super sharp and keeps that edge for a long time, it's short enough for quick easy handling and really allows you a lot of control. The wavy edge makes getting through the tougher things easy. Want to cut up corn on the cob into shorter sections? It's effortless and cuts through the ear husk and all. A dense heavy cabbage, child's play. The various melons tremble at the sight of this knife. French bread or a baguette, easy slices even if you just walked around the corner from the bakery with a hot loaf. Tomatoes are zipped through.Like most wavy edge knives it tends to want to slide off line ( half inch slice of bread at the top and only a quarter inch at the bottom) but it's not as bad as most in this regard and it's size makes controlling that easy. The handle is comfortable and non slip. I've dressed it once on a Chef's Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, Black on just the polishing/stropping stage and it was a good as new. Highly recommend!

I replaced a set of Cutco knives with Victorinox, at the recommendation of a knife sharpener. It was great advice. I got a full size chef knife, this wavy edge mini chef, a long slicer, and a paring knife, and have been using them for several months now. They are my only knives and they do everything I need. I'm an ordinary home cook, but we don't eat processed food, so cutting, slicing, and chopping fruit, vegetables, meat, bread, and herbs happens every day at our house. This wavy edge mini chef is the knife that I reach for most often. It's sharp, sharp, sharp, has held its edge and feels great in my hand. I especially love that it's light and the handle is non-slip. I'll have all the knives sharpened professionally once a year, but these are easy to touch up at home between times. Don't waste your money on fancy names and heavy knives......Victorinox are the way to go.I

I had been been looking for a small serrated knife. This is a great find. It fits my hand comfortably and it is very sharp. I love using it for fruit and vegetables.

OK – I love knives more than I ought to, and although I prefer the premium brands, I have several small Zyliss and Victorinox knives that I use for general kitchen work. I was looking for a small-ish serrated knife for general kitchen duty, to slice and cut veggies and the occasional meat. I had trouble figuring out WHICH of the described knives were smaller, based on pictures, descriptions, or titles, so I ordered all three:Victorinox Mini Chefs Knife SerratedVictorinox Fibrox Pro Black Chef's - Serrated 5" Mini-Blade 1¼" width at handle, 5 inch, MultiVictorinox Fibrox Pro Black Chef's - Serrated 5" Mini-Blade 1¼" width at handle, 5 inch, MultiAs it turns out, they are exactly the same knife (Victorinox Model 5.2033.12); I had hopes that the “mini” was actually smaller than the others, but it is the same knife. Maybe it is just the fact that this style is small-ish for a chef’s knife, that the one seller called it out as a MINI Chef’s Knife; it was not noted as “mini” by Victorinox, on the packaging, and it was exactly like the other 2 styles I ordered.As for dimensional data, some of the Sellers listed the packaging size, and NOT the actual knife size, so I thought I would fill you in on some details that *I* was seeking; note that ALL THREE DIFFERENTLY DESCRIBED KNIVES actually have the same dimensions – and are same exact knife:10”overall (9 7/8, actually), tip to butt.5” serrated edge (along its edge).1-3/16” Wide Blade where it meets the handle.Handle is 1-1/8” at its widest, and it measures 0.75” thick (as it lies on the table).The knife slices very well, with a very effective serrated edge; it sliced better than some of my favorite knives. For me, its downfall is that its blade is too wide at the base for me to do any additional type of cutting (like cutting the top off a strawberry or removing the top of a tomato); it is great for slicing, but for any other incidental work - which I typically HAVE to do while I’m slicing - it proves unwieldy. The blade, where it meets the handle, is too wide for me to feel safe using it (and I have big hands); for many women whose hands are more normal-sized, I think this would feel very unsafe and uncontrolled. The handle is good, but the blade is too wide. There is a lack of control that I think is due to the width of the blade. Even though this is labeled and sold as a “Chef’s Knife”, I would not want to use this when cutting meat or prepping chicken – the control and confidence I need in a knife when I am cutting around bones and such is just “not there”.The handle is heavy duty and resin-like, but has a texture on the surface that seems it will not be slippery when wet, and seems safe in that regard. It is thick AND wide, and shaped for comfort, so it was easy to use for general slicing maneuvers. The way the blade fits INTO the handle looks like it may crack after many years of use, but that is just conjecture and I am a little biased toward higher end models. I miss the full tang feel, appearance, and weight in my hand, even in this small-ish knife. It looks like the kind of knife meant for the dishwasher, but I never put my knives in the DW; this one looks like it could handle it, though.The knife is very lightweight. The shape of the handle with rounded edges offers a relatively safe grip, but I was not happy with how the handle met the metal blade: the edge of the blade near the handle end IS present if your finger should slip past the contoured shape (on the underside as you cut), so this handles does not offer the same protection as other models which fully protect your grip. This end of the blade is not sharpened to a point, since this is where the cutting edge “starts”, but it is still thin enough to hurt you if your finger slipped that way; if it slipped even further, your finger would be right in the slicing zone, against the sharp serrated edge.This is a stamped knife, instead of forged, and is not full tang; I can feel the difference in my hand and it seems that if you tried to slice a sturdier object (say a very raw potato) – the blade might curve a bit to the side. This might just be me just me being uppity, since I LOVE good knives, but I felt that even if stamped and under $25, there are some better knives out there at this same price point.Overall - the serrated edge is effective, but just be sure you don’t prefer a narrower blade, so you can also dice or cut tips, and be sure the width of the blade is not a safety or handling issue for you or your hands.I also ordered the non-serrated style (Victorinox Fibrox Pro Chef's Knife, 5-Inch Chef's) which is identical to these in size and shape, except that it has a straight edge. Same size, same width, etc.I ended up keeping the one I opened –did not want to return something I had used - and I will likely use it when I am ONLY slicing some easy veggies or fruits, but otherwise I will use my finer tools.