Victorinox Fibrox 7 in Chinese Cleaver - Swiss Made Butcher Chef Knife

I’ve been using this stainless steel cleaver for a few weeks now, and it’s become my go-to for chopping, slicing, and even breaking down meat. The blade is razor-sharp, has a nice weight to it, and cuts through veggies and meat effortlessly. The handle feels comfortable and secure, but since it’s a heavier knife, it takes a little getting used to if you’re not familiar with cleavers. Also, I make sure to dry it immediately after washing to prevent any spots or discoloration. Overall, a solid, affordable cleaver that delivers great performance in the kitchen!

I have been cooking Chinese food since the late 70's, but always used western style knives and cleavers. Since the pandemic, I have been cooking a lot more Chinese food. I have also expanded my repertoire to include Hunan and Sichuan cooking. It was time to break down and get a good vegetable cleave. I was aware of Victorinox's reputation for quality cooking knives at the start, but this was the first one I tried. I did a lot of research, and considered buying one of the cheaper cleavers, that I'm sure are also good, but I wanted to evolve my techniques with something that would stay with me. I'm glad I did. This cleaver is exactly what I wanted. it has a very comfortable handle, a sharp well constructed blade, and most important, the blade it relatively flat. I did not want a cleaver that I had to rock like a western knife, I wanted to chop, and chop it does very well. This is not a heavy weight claver, I would not chop bone with it. Even chicken leg and thigh bone might be a little too much for it. I won't find out because I have a heavy, non stainless Sabatier cleaver that can do this, no-problem. This cleaver makes everything expected in Chinese cooking much easier. It also conveniently doubles as a bench scraper for whatever you slice, chop or dice with it. It has also taken over dicing duties in my western cooking. It has my highest recommendation!

I like Victorinox knives a lot. Pro's: great steel for the cost, comes sharp and work well. Cons: fairly light for a clever, handle might not be the best for a clever either. I don't use a clever often so it not really an issue, but if you want a heavy duty on, try another brand. For the cost, it does do a great job. Opposed to other knives I sharpen, I would recommend keeping the 20 degree angle on it, the steel won't hold up great when chopping if sharpened below a 20 degree angle.

Sharp, high quality knife

I grew up in a Chinese household and have been doing Chinese cooking for almost 30 years. Information on Chinese knives in the western countries is difficult to find. I bought this knife out of curiosity. I like Victorinox knifes and love their Fibrox handles, so I decided to give this one a try as I had no interest in older version with the round plastic handle. So, can a western knife company make a decent Chinese Chef Knife? We were going to find out. It has been around two and a half months since we started using this knife. We abused his knife as any normal Chinese household would. We sliced vegetables, sliced meat, chopped pork for pork hash and won ton filling, smashed ginger and garlic, and chopped up roast pork, roast chicken, and roast duck. We did not attempt to chop through pork bones; the blade had nowhere near the heft or thickness for that. We regularly use a honing steel as my father was a meat cutter. The knife is a great knife for most day-to-day tasks. The Fibrox handle always provided a confident grip. Blade control was never an issue even with oily hands. Cutting through pork cartilage was never an issue. The knife handled chicken bones just fine. However, when it came to duck bones, we had some issues. While the knife handled the majority of the duck fine, the thigh bones were a bit too much for it. We ended up rolling the edge of the blade in several spots near the heel of the blade. The edge was easily restored with sharpening, and no fragments of the blade was left behind in the duck bones. I love the knife, but we'll just have to stick to our good old #3, 13 dollar, Chinatown special for chopping duck.

I cut through ribs with this with no problem. It can be brought up razor sharp, and a couple passes with the steel after each use keeps it that way. I only go to the diamond electric sharpener every six months, or so. It has really good steel, and a comfortable, practical handle. It's wonderful for doing heads of lettuce, also. The Swiss are very practical people. It shows. I started with the 8" chef's knife, and now have a whole set. I will need no other knives in my lifetime.

Very sharp and durable. Blade thickness is just right along with the weight. I have other Victorinox knives and all are of outstanding quality. Great value.

Sharp, heavy, durable. I have about six different knives from this brand and I think they are the best.

Excellent equipment and very fast delivery I am extremely satisfied

Like others Victorinox knifes with Fibrox handle, this is a very comfortable, lightweight, well-balanced professional knife for a very good price; it’s made in Switserland not China. This is a sharp knife for vegetable, it’s not a bones cleavers. Victorinox is use by many butchers, restaurants and peoples who know about good knife. The steel is on the hard side, so it will maintain a sharpness for a good time.

Ottimo coltello! affilatissimo! Il manico è molto comodo ed ha un buon grip! Victorinox è una garanzia!!!!

Estoy muy contento con la compra, como siempre, Victorinox ofrece un cuchillo de gran calidad, ligero y fácil de manejar, la hoja es fina y ligera, ideal para picar alimentos.

Liegt super in der Hand. Hab den jetzt schon länger. Leider ist der erste Schliff (Produktions Schliff nicht ganz so gut. Aber beim Schleifer abgegeben und nun hat der ein sehr sehr gutes schneide Ergebnis. Qualität sehr gut. Man sollte das Messer bevor man es nutzt oder nach einer Zeit zum Schleifer bringen Grundschliff ist nicht optimale