Fibrox Pro Slicing Knife, Granton Blade, 12-Inch

Great slicer, sharp out the box, handle is sturdy and comfortable. Steel is thin, but not too thin, yet just enough flex like a slicer should. I opted for the 12 inch because id rather have too long than too short. I use it for brisket or prime rib or bigger cuts anyway. 1 con is there is no real sheath for it, just the plastic package that it came with. Even a edge cover would suffice. Cheaper alternatives come with one. Not a deal breaker since its the Cadillac of professional kitchen slicing knives

I bought this knife just before preparing a meal for 125 people. Smoked tri-tip and ham were the dishes I was contributing to the meal. I have access to a professional meat slicer, but I wanted to see how things would fare cutting the meat by hand. Cutting by hand gives me a lot more control when it comes to cutting against the grain - which is a big deal when it comes to the texture of the slices of meat. The knife did a fantastic job. I was able to cut 40lbs of tri tip with no issue at all, and was able to control the thickness of the slices very easily. The knife did have some resistance when it came to cutting through the fat cap, but even the powered slicer struggles with that (the powered slicer tends to cut most of the fat, but not all of it, so there are strands pulling back and forth making quite a mess). The knife handled the fat cap much better than I anticipated actually. After 40lbs of tri tip, I wan't sure if the blade would hold its edge. I was cutting on a wood cutting board as well, so some dulling wouldn't have been a surprise at all. I know this knife isn't really intended to be used on a cutting board, but because I was slicing prior to the event, it was an easier way to handle the workload. All that said, the blade kept its sharpness, and I was able to slice extremely thin slices of ham when desired. It breezed through the 50lbs of ham with no issue. I've used the knife at home several times after the event for a family dinner, and it is still extremely sharp. I've haven't felt the need to sharpen the knife yet. I'm very pleased with how much this thing has been able to cut through and still remain sharp. I've wanted a powered meat slicer for a long time, but there are a few major downsides to them. They take up a lot of space in the kitchen, and need to be taken apart and cleaned after every use for the best results. For slicing large quantities of meat, a powered slicer is a great option. But for home use, and even medium sized events, this knife is the way to go. I highly recommend this knife for anyone who serves meat on a semi-regular basis. I'm seriously considering buying a few more for my next event.

Quality, sharp, good balance and appearance, overall a good value for the money.

Oh my, sharp, such smooth even slices. I bought this to slice meat for jerky, best buy since my dehydrator, maybe better. I started to make jerky for high protein, low carb, low sugar snacks. If you've never had fresh warm jerky, you have missed a true treat. Home made beats the packaged brands less cost, and allows for a variety of meats and flavors (beef, chicken, pork, spicy, teriyaki.....). I Tried it on two eye of round roasts, as I was anxious, the first was chilled firm, but not as solid I usually had to for the knife that came with my old slicer set. The difference was like night and day, smooth cuts, no sawing. Cuts were uniform, no blade flexing making uneven spots, cut all the way through (horizontally under the meat), no tapering, didn't have to move the roast to orient to a trailing edge. finished slicing in 1/3 the time too. Then when I would have had to switch blades to trim to size, once again this knife did the job, cutting like soft butter, and because of the length I got some fantastic pieces. The second roast was a bit firmer, I tested other cuts, first I took rounds off the thick end, even tried some free hand (with out the slicer form, just this knife), and finished with the slicer unit, the knife started sharp and remained sharp. I even though about donning a cutting glove, as I got near the end of my task, with the meat being about twice the width of the slice. This knife also was great with some left over turkey breast, I can hardly wait to use it on the holiday ham. If there was any downside, it was the packaging, a plastic bubble, that while allowing a good view of the knife and keeping the edges protected during shipping, may lack the elegance of a box that some people may desire. It also lacked an edge guard, but with only adults in the kitchen, it is not an issue for me. Personally I would rather have a good knife, the package doesn't matter when it in use, and that's what this is. A very good knife. Final notes - the Fibrox handle was very comfortable at different cutting angles. It has a dual sided Granton blade. The blade is well balanced and centered in the handle, and should be usable right or left handed. For a 12 inch blade it is very light and maneuverable. The blade is Swiss made, and NSE certified. It is supposed to be dishwasher safe, though I would be sure to place it in a way other items won't bump the cutting edge.

A few years ago, I watched my butcher cut some rib-eyes for me using the butcher-knife from Victorinox. I went with the slicing knife, since I don't butcher much (I do cut filets about once a year.) With the slicing knife though, I make a faux pastrami on the Smoker, and this is my go-to knife for brisket or the pastrami! This is a very thin and light blade and so it goes through the meat very easily due to sharpness and narrow-ness (and the cupped shapes on the side of the blade keep it from sticking). If I was slicing a ham or turkey at the table, I would use this there, too. And, because of the steel quality (not too hard) and the fact that is it not serrated - means that I can sharpen it myself on my diamond block and then hone it on the strop with compound to keep it new. If you buy a diamond block, please read up on the different types of diamond block construction and you may decide to spend a little more on a diamond block. This slicing knife is just amazing. Be sure to order the Victorinox sheath for it (plastic blade guard) and for your safety.

Love the knife. Makes slicing much easier.

Great for filleting large fish. decent quality stainless/carbon steel. Wish they had a version with a pointed tip

This quality lightweight, flexible knife cuts well. Comes with a real cheesy or classy vinyl sheath that should be discarded right away.

Amazing knife, beautiful, razor sharp, dishwasher safe, comfortable grip, wet or dry. I'm a practical person, so I wanted a quality slicing knife, but didn't want to spend hundreds on some flashy blade, like these Instagram posers. I also didn't want to buy some off-brand either. I wanted it to be durable, comfortable, dishwasher safe and easy to sharpen. I was given a 10 inch Victorinox Chefs knife 20 years ago as a gift. The exact same series as this knife and I use it daily at home. Run it through the dishwasher daily and I hit it with my sharpening steel maybe once every 2 weeks to restore it edge. It is still my favorite knife and is a good as the day I got it and I have no doubt I will have it forever. This slicing knife is the same quality and will likely be the last 12 inch slicing knife I ever own.

Excelente cuchillo, tiene un muy buen filo . Lo he usado para partir brisket, lechón, costillar ahumado y picaña y todo lo corta Perfecto. Es fácil de usar y no se raya fácilmente, una gran compra.

This is a scary knife: big, fairly weighty and extremely sharp. It is quite long with a blade length of 29 cm and remarkably wide at 4 cm. I bought it as a carving knife as recommended by several reviewers who rated it very high. However, I found it messy when cutting a joint of pork and it was hopeless at cutting through crackling. It actually is described as a edge slicing knife and not a carving knife and this is really a better description. It is the wider width than standard that allows such straight cutting, while the sharpness of the blade makes such a difference. This difference in description (slicing knife) is important as while it might be great for carving more solid textured meat, for a general purpose carving knife a serrated edged knife would be better. Indeed, the Victorinox carving knife with serrated edge proved to be a great Christmas present for my son-in-law and perhaps I should have bought the same. That knife not only cut through all manner of meats, but it did so with great accuracy and produced very thin and uniform slices as required. However, for fine textured meat the Granton slicing knife will be splendid and I find it a brilliant bread knife giving a really straight cut with no crumbs.

Like the TV series The Good Knife :) I love it, it's super sharp and does a great job. Decent value for the money. Maybe a little better grip to the handle but that is just me for someone else the grip could be perfect. I enjoy the knife, does great job, would buy again..

Tiene un filo increíble lo usamos para cortar carne y lo hace con facilidad quede encantado con esta compra