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Best Victorinox 8-Piece Knife Block Set
Specification
Product Details
- Amazon Sales Rank: #10258 in Kitchen & Housewares
- Brand: Victorinox
- Model: 48891
- Platform: Windows
- Format: CD-ROM
- Number of items: 1
- Dimensions: 6.00" h x
9.25" w x
17.38" l,
6.00 pounds
Features
- 8-piece Forschner cutlery set, hand-finished in Switzerland
- Includes: 4-inch paring; 6-inch boning; 8-inch chef's; 8-inch bread; 10-inch slicing; 10-inch sharpening steel; kitchen shears; slant hardwood block
- High-carbon, no-stain-steel blades; full tang for strength and balance
- Ergonomic black fibrox handles minimize wrist strain
- Wash by hand; lifetime warranty
Product Description
The R H Forschner by Victorinox 8-piece Block Set includes: 4-inch Paring Knife, 6-inch Boning Knife, 8-inch Chef's Knive, 8-inch Bread Knive, 10-inch Slicing Knife, 10-inch Sharpening Steel, Kitchen Shears and Slant Hardwood Block. All knives feature high carbon, stainless steel blades, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.
Customer Reviews
Most helpful customer reviews
150 of 153 people found the following review helpful.
By Chef Ed
To a professional chef, no kitchen tool rivals a great set of knives. When learning my trade in Paris, France, I used only the finest Sabatier knives. Later in life, I was fortunate to make a Swiss Miss a Mrs. Typically frugal and practical... and from a family that has had the same Restaurant Bauernhof for centuries... so, when my prized Sabatiers were lost in transit, she replaced them with a more economical (stamped not forged) Swiss brand, R. H. Forschner by Victorinox.Suddenly, this 70 year old retired chef cut through decades of knife prejudice... the sharpness, balance, thin blade and heft brought joy to my kitchen again... and for a fraction of what I would usually pay! It has been several years since my first Forschner and it is just as good as the one I just purchased.Last fall we visited Oberlunkhofen, Switzerland, where my mother-in-law continues as chef of the family restaurant at 82 years of age and her 86 year old sister-in-law is the waitress. Her wooden handled knives were of excellent quality but could no longer pass the NSF rules. I purchased a set of H. R. Forschners for her at a Swiss wholesale restaurant supply house... at a price higher than we could have gotten them on Amazon.com! Not only is she a cutlery pro, but she values price and practicality even in gifts. Now she thinks kindly of me as she cheerfully slices through each day.
67 of 67 people found the following review helpful.
By Steven J. Marsden
Don't let the all-business black non-slip handles fool you. These are some fabulous knives.They don't have the thick back of most quality forged knives (these are stamped). They don't have rosewood handles. They're not made to pimp up your kitchen or match your mixer. They're made for cutting things, and they do this exceptionally well.The blades are exceptionally shiny steel, very similar to Victorinox's Swiss Army knife. Things don't stick to the blade much. Like Swiss Army Knives, they also have a comparatively thin back and very little 'wedge effect.' This means when you cut things, they don't fly across the room. You don't push. The exquisitely sharp blade just kind of slips down through, leaving even carrots right where they were.I'd never understood how chefs managed some of the fast cutting they do: now, I get it. I've owned some pretty decent knives before, but these are something else entirely. For the price, if you're serious about sharp, you can't do better.
45 of 47 people found the following review helpful.
By Art
I purchased the 8 piece Forschner block set (plus the 7 inch Santoku), and highly recommend this set and the extra 7 inch Santoku which fits in the same block.The deciding factor for me were the comments by professional chefs and butchers on various web sitesincluding this one. The problem with purchasing individual knives is that the cases are very expensive (with shipping and handling the mark up over mfg cost must be 1000%?), but you just cannot have sharp knives loose in a drawer. The block is $30+ if you compare the piece part prices, and if you have small kitchen it uses the least space, further away from kids hands, less fiddly than the knife safes as well. As for what you get in the block set, it has just about the right combination of knives for me, the Santokuknife fits in one empty slot as well (thanks to reviewer who commented on that). There's a steel included as wellwhich is essential. The boning knife is longer than the one in my old set, but I don't do use it that much. There's one spare slot for a smaller knife. These knives are all very sharp, and I'd say the 8 inch chef's knife is the largest I would ever need,better for heavier cutting, but also OK for fine cutting as well. The 7 inch Santoku is lighter and I like using it-I can see why it's popular, better for potatoes/vegetables but can also handle heavy cutting as well. They both are great for fine chopping using a rocking motion, and with plenty of knuckle room. With a 2 cook kitchen having the two knives in the block seems a good plan. The Santoku has slightly different handle shape than the other knives which may be for Asian style chopping (versus rocking), I'll have to experiment. As for using in a dishwasher, one Forschner supplier recommends no, the reason being the plasticcover on the dishwasher rack will be cut and may cause the underlying metal to corrode, not to mentionknife edge wear, and change in blade temper (although I am sceptical about this last one) . If you clean them as you go this isn't a problem.
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