Fibrox Pro Breaking Knife

I needed a super sharp knife with a curved blade like this for trimming the fat from beef brisket before smoking it. Not only was this blade super sharp but the handle was easy to hold and has a nice non-slip surface for keeping your grip even if you get a little grease on your hand. The curve is especially important in this type of use as opposed to a straight blade so you are not getting the sharp tipped point caught up in the fat layers you're trying to cut off. IDK what is motivating some customers to criticize the lack of sharpness with this blade but that doesn't apply to the one I got. Once the brisket had 9.5 hours of smoking and 2 hours rest I used this same knife to slice it into prox 1/4" wide strips to serve to my guests and it worked better and easier than 3 specialty meat knives that I used to use for this purpose! In subsequent days I even used it to easily and cleanly slice ripe homegrown tomatoes that are notorious for being tough to get through the skin. This went through like a chainsaw through butter! In reality, to use specifically to trim the fat on briskets this 8" blade is about 2" longer than would be ideal for that purpose but its such a high quality, super sharp steel blade that I look forward to adding it to our kitchen collection for lots of uses in the future. I'll probably go back and try to buy a 6" version of this for the fat trimming as it will be a little more appropriately sized for that. I've not owned any cutting tools from this well known, Swiss brand but I'm a believer in their high quality, now!! I recommend this to any foodie who is serious about getting good results on the cutting board with your kitchen creations. Great knife!!

This knife has been a game changer for our grilling and smoking. The 10-inch blade and the sharpness make cutting a breeze. We use it for everything! Ribs? Yep. Brisket? Yep. Turkey breast? Yep. Pork butt? Yep. Either breaking down raw cuts or carving after cooking, this knife does it all.

I love this knife! I buy all my meat in bulk and cut it up myself. I save almost 50% of the cost of having my meat cut by a butcher. Just make sure you keep your fingers out of the way, as this is the sharpest knife I have ever used! (P.S. - I still have all my fingers!)

I have a lot of really high quality knives that cost a lot more than this. They are definitely made of "better" and harder steel that holds an edge longer than this Victorinox, but they cost WAY more - and they're not really worth it. Don't get me wrong, I like fancy knives, but this Victorinox is great. It is super easy to sharpen like a razor; much easier than japanese steel. I recently broke down 6 whole beef tenderloins, a bone-in rib roast, 2 boneless rib roasts, and sliced 10lb of top bottom round into thin slices for jerky. The edge needed a couple swipes across a honing rod a couple times throughout the session, to maintain a super keen edge. A few strokes on my strop, and it went back into the knife drawer with a hair-whittling edge. While I appreciate a fancier wood handle, this molded plastic handle is comfortable and dishwasher safe (though I handwash). The relatively thin blade has just the right amount of flex for the type of work this knife is meant for. It can be used as a filet knife, but the blade isn't quite as flexible as it needs to be for that kind of work. The turn-up at the tip of this blade is shaped perfect, and is extremely useful for cutting big pieces of meat. If you're used to using a regular chef knife for butcher type jobs, you'll be very pleased by upgrading to this. It makes the workflow much quicker because you don't need to pay nearly as much attention to the forward stroke of your slice - because the turned up tip of the blade won't dig into your work. I still intend to buy a fancy pants breaking knife, but this one is well worth the money, and will serve most anyone's needs. Personally, I'd prefer harder, "better" steel - but those are harder to sharpen, so most people would probably be better off with the "lesser" steel of this victorinox. Incidentally, I own several different victorinox knives, and what I've said about "quality" steel vs. victorninox steel, holds up across the board.

I purchased the 6-inch Fibrox Pro Boning Victorinox knife last week. Was impressed enough that I ordered the Victorinox 8-inch Fibrox Breaking Knife since I’ve started cutting up my own bulk meat. These are fine knives. Well packaged and identifiable to be authentic Victorinox.

I buy large subprimal cuts of meat to save money. This is the knife you need to breakdown larger cuts of meat. Chuck rolls, top sirloin butts, ribeyes, whole packer briskets, top inside rounds, etc. The knife came sharp, out of the sleeve. Only minor complaint was the cheap plastic sleeve that it came in. I have a Cutluxe slicing knife that came beautifully boxed that would be more appropriate for a gift for someone special.

3 YEARS still sharp, BEST EVER. I can't believe how this knife holds an edge. I may have honed once, but never sharpened. It's still extremely sharp. When chef knife is too thick for stuff, example-this cuts bread loaf slices with one swipe, cuts cleanly through muffulettas and strombolis, and of course meats-one stroke. No 'sawing' necessary. Highly recommend. Good value, light weight, 8" is fine for basic needs unless you're cutting up a cow, then get bigger one.

Best knife I've ever had.