Shun Dual Core 8" Kiritsuke Kitchen Knife w/ Saya vs Victorinox Fibrox

This is a good quality knife, but I'm not convinced it's worth the cost. Just doesn't get real sharp. I purchased the Shun sharpening steel, along with the knife, and followed the video instructions to a T. Still not impressed

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?.

While I love the knife I am also very disappointed and wondering if this is typical or abnormal. As such I would welcome any comments.

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 ...

I ended up returning mine. My feedback to shun company —- make it a tiny bit sturdier.

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.

The presentation of the knife when you open it is really cheap. Which I don’t care in terms of the actual knife - but if giving this as a gift it would be nice if it had nicer packaging and a quality sheath included like a lot of much cheaper knives have.

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

I also own the J.A. Henckels Twin Two Star II 8inch chef knife, I do love the weight and balance better. However the great thing about these Japanese knives are they have a much lower angle on the blade

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 instantly became my favorite! I used it for the bulk of my chopping and dicing (and I do alot of that). The d-shaped handles are fabulous; they give you a good grip, comfortable for the long haul and slip-resistant when your fingers are wet or oily. My only complaint about the santoku is that it doesn't seem to keep it's sharp edge as long; it's a little thicker than the other blades and it takes more "steel" time to get it back to razor sharp. Pretty well impressed, I moved on to the big work horse - the 10 in

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