Victorinox 47529 Fibrox 7-Inch Granton Edge Santoku Knife

Victorinox 47529 Fibrox 7-Inch Granton Edge Santoku Knife

Victorinox 47529 Fibrox 7-Inch Granton Edge Santoku Knife Rating:
List Price: $45.80
Sale Price: $24.89
Availability: Usually ships in 24 hours
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Product Description

No matter what their cooking style, all great chefs have one thing in common: great knives! Crafted from high-carbon stainless steel, this stamped santoku from Victorinox is specially tempered and laser tested to ensure long-lasting cutting performance. Lifetime warranty.


  • Combines cleaver features with a chef's knife; Granton edge flutes make paper thin slices and prevent food from sticking to blade
  • High-carbon stainless-steel blade provides maximum sharpness and edge retention; stamped from cold-rolled steel and ice tempered
  • Blade conical ground for minimal resistance while cutting; laser tested to ensure optimum cutting power; bolsterless to allow use of entire blade
  • Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
  • Hand washing recommended; lifetime warranty; expertly made in Switzerland


  1. Rating

    I did a lot of research before purchasing this Santoku. I am into cooking. I was prepared to buy one of the two hundred dollar plus hand forged Japanese Santoku’s available from one of my specialty catalogs when I read in Cook’s Illustrated that in their tests the Forschner Chef Knife had beaten out some of the most expensive chef knives available and had become a favorite of chefs in their test kitchen. I figured the construction and quality of the Forschner Santoku and the Forschner Chef Knife would be equivalent. I bought it from Amazon and have used it on numerous occasions and I love it. Well balanced, sturdy, yet light weight, it is incredibly sharp right out of the package and easy to maintain. The handle is very comfortable and grips well even when wet. What more could you ask for from a knife under $30?

  2. Chadwick W. Parish says


    I purchesed this product after some serious debate on whether to go with one of the German products. This knife is made in Switzerland, and although not forged, is very nicely finished with a very sharp edge. It is lightweight, but is very comfortable. The handle, although Fibrox, has a different shape and feel than the other Fibrox handles. At a verfied 50% of the retail price at a local shop, it was a steal for me!

  3. Rating

    Aside from the santoku’s incredible popularity right now, this blade offers razor sharp utility at an entry level price. Cook’s Illustrated and chefs world wide agree that with Forschner you are getting the most bang for your buck in the industry, and this knife is no exception.

    It remains well balanced despite its light weight, which allows me to use this blade for a wide range of applications without any hand fatigue. The edge returns to form time and time again, and stays so sharp that I exercise special care when handling it.

    I know there is a time and a place for bringing out more spendy pieces, but more often than not I find myself reaching for a Forschner instead of a much higher priced, heavier blade.

  4. Rating

    The R H. Forschner by Victorinox 7-Inch Granton Edge Santoku Knife gets almost as much use in my kitchen as the R.H. Forschner by Victorinox 8-Inch Chef’s Knife. They both have the black Fibrox handle, which is very comfortable in the hand. They also each have a nice balance to the blade for extended use. The Santoku knife is a little shorter, making it slightly more agile for deboning or butchering. But the slightly greater heft of the chef’s knife make it a tad better on larger jobs.

    The ridges on the side of the Santoku knife relieve pressure when slicing and dicing. The edge seems to be less aggressive than the chef’s knife, but the difference is rather subtle. Both are excellent, but the chef’s knife just seems to holds its edge for a slightly longer time. Either of these could be your primary knife, and both are a worthy addition to your kitchen. These two particular models are my personal favorites and make up half of the four knives I use most when preparing meals.

    Other than those two knives, I mainly only use a filet knife and a paring knife when cooking. The R H. Forschner by Victorinox 3-1/4-Inch Paring Knife is very highly rated, though I use a different older knife that I had before purchasing these other knives.

    For those who prepare a smaller amount of fish than I do, the filet knife’s role can really be filled by the Santoku knife. When preparing certain fruits and vegetables, I know the Santoku knife needs sharpening when it does not effectively break the skin unless you start from the point. While I sometimes will use my smaller paring knife for prepping such items, this is a good way to know when it’s time to sharpen your knives.

    The Forschner line-up of knives are impressive, and give you a lot of knife for a reasonable cost. I purchased too many budget knife sets that ended up collecting dust. I have come to rely on my four favorite knives and find that they do 99% of everything I need in the kitchen.

    Definitely consider this knife in combination with others, instead of a knife and block set. A few carefully selected knives are better than a set of average knives any day. Though if I were to purchase a block set, you can get a decent compliment of Forschner knives in the R.H. Forschner by Victorinox 8-Piece Knife Block Set. I don’t own that set yet, but I’m just putting that info here for anybody determined to get a knife block set that plans on buying one or more Forschner knives anyway. Perhaps for those that don’t have a sharpening steel or chef’s knife, it may be worth the investment.

    If I had to choose between the 8 inch chef’s knife or the 7 inch Santoku, I would take the chef’s knife. But for the person who likes to cook often, you will find that both of these knives get plenty of use in your kitchen.

    For those that want to gain the 3 most commonly sought knifes, the R.H. Forschner by Victorinox 3-Piece Fibrox Chef’s Set is probably ideal for many. For me, I prefer the 8 inch chef’s knife to the 10 inch, and I like the Santoku knife over the more slender slicing knife. Either way you go, you really can’t go wrong with these.


  5. Rating

    After taking a knife skills class, I really wanted to acquire a Santoku knife. This brand is often recommended by Cooks Illustrated for other knife styles but I believe this one should also be a best buy. It feels solid and comfortable in my hand, is easy to control (and therefore safer) and slip resistant. I found that the Santoku-style blade is very sharp, makes even, thin slices, and also works well chopping. The Granton edge releases food easily. Admittedly, the black fibrox handle does not make it the most beautiful knife one can buy, but as far as function, it is excellent.

  6. Shawn Mccuaig says


    I bought this knife because I owned an 8 in. Chef’s knife by same Company (with same handle). I saw the Chef’s knife recommended by America’s Test Kitchen, as the fav. and for the price it was a great deal!! I therefore jumped at the chance to purchase the Santoku knife at less than 20 bucks. I was not disappointed, it was comfortable (I have big hands/knuckles)and I felt like I had more control with it. To chop herbs, veggies, etc. it is excellent, but the blade is a little too flexible for harder stuff. That is why if u buy both the Chef’s knife and this Santoku knife, u can handle most things with great comfort and ease. And the best part of all is u can buy both without spending $100.

  7. Rating

    Since I bought this Victorinox Santoku type knife in April I use it almost exclusively. It’s light weight is a bit disconcerting only at first, in comparison to a 8 inch chiefs knife. When it got slightly dull I tried a very fine old Lamson steel at a shallow angle. It worked, but the angle was not as consistant as I wanted. I then tried the Wusthof Knife-Life Santoku sharpner it’s great. It’s sharpening angle is 17 degrees, my guess is the Victorinox’s angle is slightly less. It only takes a couple of swipes through the fine ceramic stones and you are good for another weeks chopping. The quality of Victorinox’s steel is very impressive. This is the best of their knives that I have purchased.

  8. Rating

    By far the best Santoku knife that you can buy for the money. I purchased this for $20 +ship and would spend $30 +ship if I had to. Don’t waste your money or overpriced Henckels or Wusthof, you will get what you need right here with the R.H. Forschner.


    1. Ergonomic and slip resistant handle. No concern at all of it slipping out of your hand.

    2. Razor-sharp edge. Watch out, the blade on this knife is unbelievably sharp. Slicing through raw potatoes for steak fries was like cutting through butter.

    3. Easy to clean. No cracks or crevices for food to build up.

    4. Lightweight and well-balanced. This is not a heavy knife. When in use it feel like an extension of your arm. Not a dumbbell. I see the lightness as a positive.



    If you do not already have, I recommend purchasing a Blade Saver (holster) for this knife. (1) Because you don’t want to dent or damage the blade wherever you place it and (2) So that you don’t cut yourself when locating it in your drawer. This is what I recommend: “The Ultimate Edge BS4 4-Piece Knife Blade Saver Set”

    UPDATE 06DEC2008:

    I have been using this knife quite often chopping vegetables and slicing meat. It has worked flawlessly, however, I recommend that you invest in a good sharpening knife as the knife seems to dull quite fast. I believe this is in part due to the fact that santoku knife blades are more narrowly cut. While it allows for a razor sharp edge, the edge dulls much faster. May I suggest the Wusthof Asian Edge Sharpener as this specifically sharpens santoku blades Wüsthof Asian Edge Sharpener, Red.

  9. Rating

    The Victorinox Fibrox line of knives are all composed of the same high grade metal and well built handles. Cooks Illustrated did indeed rate these knives. However, this santoku was not one of them I believe. The article I read was of the chef’s knife.

    I have tried many different santoku knives but this one feels the most at home. For me the handle is a little small but it’s light. Deceptively light. You wouldn’t believe how easily it can go through anything you put it against.

    The Granton edge does indeed help with food coming off of the knife. Unless you are chopping something that REALLY sticks to the knife, like I do many times.

    Even though I prefer the chef’s knife version of this line, the santoku is probably the best one I’ve ever used. You won’t be sorry that you bought this blade. And if you are… it only cost you around $30. Sure, it’s no Ken Onion, but then again, it’s not over $180 either. For the price, you just can’t beat it.

  10. James Dillan "3 star chef" says


    Forschner is by far the best knife for the money. They always arrive razor sharp, and have the ability to hold an edge far longer than much more expensive knives. I purchased one for all of my line cooks as they are very durable and can be used to perform almost any task in a professional kitchen.

    The “sports mom” comment that it “felt cheap” was probably due to its light weight and composite plastic handle. To an untrained eye, it could be confused for a “cheap” knife, but after de-boning a chicken, slicing through a butternut squash, it still glides through tomatoes like butter and can perform the most surgical of cuts. The composite plastic handle has an amazing grip even when your hands are covered in duck fat, it won’t slip.

    I own knives that can run up into the $1200 range, but still prefer this little powerhouse for everyday use. If you only own one sharp knife in your entire kitchen, this should be the one. I also have the 10 inch forschner chefs knife, but prefer the graton edge on this one, especially while slicing potatoes.


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