Victorinox Fibrox 8-Inch Chef's Knife

and if you are a butcher, a victorinox and dexter sani-safe ARE good choices because the soft steel can be touched up quickly and the handles, although uncomfortable, are non slip. Victorinox and dexter are by FAR the ones that are used in your industry the most. I have seen somewhat of a regional difference, more dexter on the west coast and more Victorinox on the east coast. For people in your industry and in my industry reliability is a MAJOR factor and Victorinox IS an excellent choice. they also used to be inexpensive. Cost and reliability is why we used to use victorinox as our "comis knife" or our "house" (owned by the company) knives. Most of the people that are shopping on massdrop are not butchers, though. They're home consumers, and the things that are important to your industry are not always the same as the one in my industry and certainly are not the ones that are important to the general public. Again, I'm not saying not to buy a Vicky. I probably still own a dozen of them. I am saying there are FAR better ones (for the general public) for about the same money. Vicky is not as hard a steel, but yes, you're right, whether 4110 or 4116 steel, it's just a commodity . But as a butcher, you know well that handle to blade angle, blade shape and non-slip nature of handles is very important. My opinion was based on usage for the average consumer, not a butcher. For them the Victorinox swiss classic is a FAR better choice than the fiberox (same blade, different handle). If a person is a butcher, yes, the fiberox would be the much preferred choice. But also for a home consumer or for a working chef-as opposed to your industry, the other knives are FAR better quality for about the same money. Just ask a working cook/chef. For a question about butchering, I'd ask a butcher. I'd take Victorinox or dexter as the ones to use. Both you perception and my perception is based on our actual experience and based on what is best how you and I each use them.