Global G2 Chef vs Victorinox Fibrox

This does not contain any type of advertisement or sponsorships. If you look at the global knife, they have these holes at the bolster at the handle. ...

I'm pleased with the ease of this chief knife's blade cutting and dicing but the handle is all plastic feel, something that gives me the willies . The fit is okay, I've got a medium size woman's hand , seems to me the handle is overly large and i'll bet my sons might like this chef's knife more than myself

This 'Global' knife is head-and-shoulders sharper than all three of the others. (Which themselves are sharper than my older 8".) And I don't mean by just a little. It's night and day compared to the other three I just received

In This video, I will be reviewing a budget chef knife called Victorinox Fibrox. Hello, guys, I'm ChefPanko and I work in a Japanese restaurant. Make ...

This knife is made of Cromova 18, which is a relatively soft steel. It's about 56 to 58. And there are pros and cons to having a soft steel like that....

I recently bought a honing steel which might help keep the edge true even with the softer steel.

I have actually grown to prefer the weight of the G-2. After a TON of vegetable chopping, the light weight of the G-2 is a godsend. The steel is not obnoxiously hard (HRC) unlike some other japanese knives, so any decent steel will do wonders on it. In conclusion, this is hands down the best general Chef's knife I have ever owned

Overall it's a great knife so far, my only gripe is that the weight and texture (of the handle) feel very commercial. That's not the worst thing in the world but I like a little indulgence in my home use products.

It is lightweight and all one full piece of steel, which means all food can be washed from it without sticking in any cracks or seams, as well as rigid durability. The steel its made of, apparently "Cromova 15", shines in my eyes like the first time I got it every time it is washed, and repels water, so the juices from various foods drip away to help prevent slices of food sticking to the side of the blade.

Catch a couple of Burrfection's Youtube videos and you'll know how to keep one of your most important kitchen tools working like it is brand new.

I tested it out on a tomato eagerly and it fell through it like falling through air. You cannot feel any friction whatsoever as the knife goes through the food. This knife is well worth the money, and really for a knife of such quality, its not that expensive. It is lightweight and all one full piece of steel, which means all food can be washed from it without sticking in any cracks or seams, as well as rigid durability

After looking around for a week or so, I kept seeing the Fibrox come up as the best value budget knife, and that the Swiss modern was the upgraded version with a better handle. Just so happened to be my birthday this month so asked for this from my Dad. Is asking for kitchen appliances for your birthday one of the first signs of getting old?.

This does not contain any type of advertisement or sponsorships. If you look at the global knife, they have these holes at the bolster at the handle. ...

I'm pleased with the ease of this chief knife's blade cutting and dicing but the handle is all plastic feel, something that gives me the willies . The fit is okay, I've got a medium size woman's hand , seems to me the handle is overly large and i'll bet my sons might like this chef's knife more than myself