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Benjabooly
373
Jul 20, 2018
This is a knife made for large quantity kitchen or meat cutters. It is easy to sharpen and NSF certified. Better than almost any other brand of polymer NSF knives.
harrisonh
51
Jul 23, 2018
Benjaboolycomparing it to "other polymer nsf knives" isn't exactly a high bar.
It is NOT a bad knife however it's sister, the "swiss classic" is far more ergonomic.
Victorinox has long been a staple in butchery and as company knives because they were cheap and reliable. they no longer are cheap and they have not evolved (except for it's "sister")
Because of the moronic ATK video innocent people have been duped into thinking these are what ATK claims they are. Because of the video, the price has gone up substantially because of the law of supply and demand and other companies have developed far better products at similar price points.
The wusthof pro is meant to fill in the same niche market (cheap workplace owned knife) except is has better quality steel, better handle materials and better ergonomics. AND it's LESS than a Vicky.
There are plenty of others too such as mercer millenia, mercer genesis, mercer renaissance, yaxell mon, tojiro DP, tojiro ITK, dexter sanisafe, dexter v-lo, dexter icut pro, etc, etc, etc
Again, Vicky is NOT a bad knife, there are just better ones near the same price point
Benjabooly
373
Jul 23, 2018
harrisonhActually, you are right that it is not a high bar, because its exactly what this knife is. I have no idea what video you are talking about, but I am a butcher, who has used GFS, Wusthof, F Dick, Victorinox, Dexter, and several other of these knives, which are almost always have the same "High Carbon German Stainless steel" which is of course 1.4116 or x50crmov15. I genuinely believe this to be the best of all of those, when it comes down to no more than cutting thousands of pounds of meat, when it comes to product price point and quality, and having the NSF certification, which some places require.
harrisonh
51
Jul 31, 2018
Benjaboolyand 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.