See here the list of Top 10 best kitchen knife set under 50. Read the buying guide and other important factors before selecting a kitchen knife set for you.
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Anyone reading through some articles on my site will find that I usually only recommend knives that cost at least $ 50. This is for a reason. Because high-quality kitchen knives have a certain price. Good knife steel, for example, is relatively expensive and good workmanship also has its price. The Victorinox Fibrox, however, is an exception. It costs about 30 euros on Amazon and is praised by many experts and professionals. Many professionals even claim that it can compete with many more expensive knives. Therefore, I tested the knife for several weeks and write in this review, what I think of Fibrox and for whom this chef’s knife is suitable.
Measurements and weight
The back of the knife is almost exactly 20 cm and the length of the blade is 21 cm in total. The handle is 14 cm long at the longest point. The height of the blade is at the highest point 5.3 cm with about 3 cm space for the knuckles. This is relatively a lot of space, which is why this knife is also suitable for men with large hands, which often get problems with their knuckles when cutting with other knives because they touch the cutting board when cutting.
The thickness of the knife back is just under 3 mm and the knife weighs around 170g.
My first impression
The knife is definitely good in the hand. It’s not too heavy, but heavier than my other knives because I mainly use Japanese knives and santokus. However, compared to other European chef’s knives, it weighs less than most knives.
Since I got used to Japanese knife shapes, I immediately notice the difference in cutting. Japanese knives are meant to cut the clippings from front to back (or vice versa). With European chef’s knives, one cuts rather vertically, from top to bottom in Hackbewegungen.
After a short settling-in period I get along well with this kitchen knife and all cuts succeed without any problems. I cut mainly vegetables such as potatoes, carrots, onions etc. with the Fibrox. Compared to my carbon knives, the Victorinox cuts a bit worse, which is not a disadvantage. Overall, carbon knives have better cutting properties than stainless knives, so it’s no shame if it can not keep up. If you want to know more about the differences between carbon knives, you can read this article. Overall, my first impression is quite positive.
The Victorinox wins no beauty award in terms of design, but it does not have to. The shape is simple, the knife is efficient and it does what it needs to do, cut. And for 30 euros you should honestly not expect a fancy design.
This knife is not meant for knife lovers who want a very nice knife, but for people who only see a knife as a tool.
Therefore, it gets from me 6/10 points for the look.
The sharpness is the most important point in a knife. There is definitely nothing to complain about. No matter if hard shreds like potatoes, pumpkins and pineapple or soft clippings like tomatoes. It mastered all the tasks without any problems and never had any problems cutting.
The steel determines how sharp the knife becomes and how long the sharpness holds. The Rockwell hardness is 55-56 HRC, which is the average for European chef’s knives. The blade is made of X50CrMoV15 steel and the most commonly used steel compound is because it is easy to clean and has good cutting properties. Zwilling, Wüsthof and other well-known manufacturers also use this steel. However, the Fibrox is stamped and not forged, which is why it is cheaper to manufacture.
The edge retention is a common shortcoming for cheap knives. Cheap knives are initially very sharp, but lose the sharpness, however, after a short time, because the cheap steel used can not keep the sharpness long. More about the disadvantages of cheap knives, there are in this article. This is not the case with the Victorinox Fibrox. Again and again, I tested the knife for its sharpness by cutting paper with it. Depending on how often I have used it and what food I have cut it, the sharpness kept about 1-2 weeks, without deducting it with a sharpening steel. 1-2 weeks equates to an average edge retention for many high-quality knives. Therefore, it is very positive that the Victorinox can compete with other high-quality knives.
After 1-2 weeks it is not dull, but not sharp enough to cut through paper. In a professional kitchen, the sharpness will of course not last 1-2 weeks, but at most 1 day. If you cut on an unsuitable surface such as glass, stone or bamboo, the blade blurs faster. Therefore, I forgive for the consistency of 8/10 points.
The handle is not very nice, but very practical. Because it consists of the eponymous Fibrox material. The material is very non-slip even in wet conditions, which makes it particularly suitable for professional kitchens. In professional kitchens, there’s no time to dry hands and the handle all the time. In addition, the handle has a very pleasant shape and (in my case) nowhere bruises.
Here is the Victorinox Fibrox unchallenged. There are, if any, very few knives that cut so well, are so robust and at the same time cost around 30 euros. Of the knives under 50 euros which I had previously in the hand, the Fibrox is the best and can compete with many more expensive knives without problems.
Victorinox has managed to produce a high-quality knife, which is extremely favourable for knife ratios. All in all, you can not complain about the price.
For whom is this knife suitable?
Professional chefs, butchers originally the Fibrox was made for professional use, so it is only logical that it is used most frequently in the professional field. It fulfills all the necessary criteria for a professional knife. It is sharp and cuts very well and has a non-slip grip, which is safe even in wet hands. In addition, it is very robust and withstands all sorts of stress, because the chef’s knives in professional kitchens are often misappropriated because they have so little time there.
Kochazubis and aspiring cooks
Of course, the above benefits also apply to trainees and aspiring cooks. Nevertheless, I mention it again, because trainees often buy too expensive knives or knife sets that are often stolen and damaged in the training company or cooking school. Therefore, it makes more sense in training to cook a cheap knife and possibly after training, if you have already gained practical experience to buy a slightly more expensive knife. I have written here a detailed article on the topic of which knives are suitable for cooking education.
People on a budget
Student students, single mothers and the unemployed often have a limited budget. Before you get a cheap kitchen knife for 20 euros, which is guaranteed to be worse, rather spend 10 euros more for the Victorinox Fibrox.
Shared apartments and families In shared apartments, students’ shared apartments and families with children, chef’s knives are also often misappropriated or mistreated. It is not worth buying expensive or Japanese knives. Since the Fibrox is very sturdy, it holds a lot and if it should break it, it is not the end of the world.
As a favourable second knife
The Victorinox Fibrox is the ideal second knife if someone owns expensive or Japanese knives. Japanese knives are often very special and can be damaged quickly if handled incorrectly. Especially if they are used to cut food for which they are not intended.
Japanese knives are particularly ill-suited if meat needs to be separated from the bone or hard foods such as pumpkins have to be cut. If you’re unlucky, you can break it. Instead, you should rather use a cheap chef’s knife as the Fibrox, which is intended on the one hand for such projects and on the other hand, very much endures and is difficult to get broken.
In many households, the regular care of the knives is completely ignored or neglected. The care is very simple and only takes a few seconds. All you need is a sharpening steel to keep a knife sharp and a ceramic sharpening stick or grindstone to grind the knife every few weeks or even months.
Normally, I recommend high-quality accessories for more expensive knives. However, it makes no sense for the Victorinox to buy an expensive high-end sharpening steel and sharpening rod. Therefore, for the Fibrox basically any sharpening steel is enough.