Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
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 List Price: $68.60 Sale Price: $38.47 Availability: Usually ships in 24 hours Eligible For Free Shipping 
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Product Description
A Granton, or kullenschiff edge has hollowed out grooves on the side. These fill with the fat and juices of the meat being sliced, allowing for thin even cuts without tearing or shredding the meat. R. H. Forschner is a division of Swiss Army Brands, Inc, renowned for the Victorinox Swiss Army Knife. These knives are specially ground and tempered so that they can be resharpened over and over again, keeping a sharp edge throughout their lifetime. State of the art technology blended with old world craftsmanship produce cutting instruments of excellent quality, at reasonable prices. Forschner Victorinox Fibrox knives have earned high marks in a well-known cooking magazine which stringently tests kitchen products.
Details
- 12-inch Granton Edge Slicing Knife with safe, rounded tip; gives long, straight edge to maximize cutting surface
- High-carbon stainless-steel blade; conical ground for a wider break point; ice tempered to sustain sharpness
- Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
- Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
- Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
Rating
I had used an electric carving knife for years and had never been really satisfied. As a subscriber to Cook’s Illustrated I read their review of slicing knives and ordered the Victorinox. They had previously recommended the Victorinox chef’s knife and I had purchased it also. Both are excellent buys. It is amazing how easy it is to carve when you have the right knife.
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Whyis thisa superior slicing tool? 1. it is long enough to slice a thin largeslice off a large ham or roastof beef witout having to “saw’ back and forth which shows up in the slice as ugly ridges.2.it is wide enough to give the blade heft and enabling the user great control.3.the blade is flexible but just enough to provide agility,thus increased cut control. the rigidity makes it easier to produce uniformly thin slices4 as the extrawidth provides registration(contact) withthe uncut surface and this offersadditionalhelp in slicing thinly and uniformly.
The one negative:the granton hollows: they are of verylittle help but shorten the useful life of any knife by 90% but thatmight still be a lifetime ifyou resist shrpening: Steel before each use and learn to hone instead of grinding away precious steel. This said, I still own and use a wide blade Forschner chef knife wich I sharpened monthly on a slow verfine grindstone and after 30 years of daily use has only lost 3/8 ” of width and is actually down to a standard chef knife’swidth so that it has only another 25 years of useful life.(since I’m 80 Idon’t really worry…)
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This is a great knife! I’m an amateur cook, now graduating to doing lunches and dinners for up to 300 people, so my knives do not sit idle in the drawer. This is a terrific slicing knife-almost effortless–if you use the same pressure in slicing that you have been with other knives, you’ll probably bounce the meat right off the board onto the floor–I’m serious. No shredding, no tearing, no slices sticking to the knife blade. Probably the closest thing to a professional deli slicer there is (but unfortunately not as “automatic”). I have been very satisfied with all Victorinox knives I have purchased–this is no exception.
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This knife has such a fine edge that I had to modify my sharpening technique. You cannot be too aggressive when sharpening or you will curl the edge over.
This does a fine job on pot roast, which is difficult to cut because it is so soft.
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I’ve been wanting a large granton slicer for quite awhile…but never could quite see paying the cost of a forged blade.
This is a terrific knife, and an excellent value. It arrived sharp, and a quick honing keeps it that way. My slicing is better than ever.
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I love the Forschner knives and have bought a number of smaller ones over the past couple of years. They do hold an edge beautifully and sharpen easily. In spite of a low price point they outperform any knife I’ve yet owned or used and I’d recommend any of them. This one, however was a bit more of an investment for me but I haven’t regretted it. When you need a carving knife, you need a good one and this is a great one. Especially like the Granton Edge, as the meat doesn’t stick and slices roll right off the blade.
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I use this knife to slice beef brisket when I am competing in BBQ competitions. I need those slices to be absolutely perfect. No saw marks, completely equal and uniform, and no tearouts. This knife is unbelievably sharp and the length allows me to do a slice in one long pull. The hollows in the blade keep the meat from ‘sticking’ to the blade and messing up the cut. I love this knife and it was money very well spent.
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Don’t think that a great knife has to cost big bucks ! Purchased this knife on the recommendation of “America’s test kitchen” and it cuts through big peices of meat like butter. Extremely satisfied !
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For years I’ve used an electric knife to slice turkey, roasts, ham, etc. No matter how well I sharpen a carving or chef’s knife, I’ve been unable to avoid sawing back and forth to complete a cut, or worse, having the meat just tear apart as I cut. And thin, deli-style slices are just a dream, even with a sharp electric knife.
This slicer has cured all that. It’s long enough to complete a breast cut on a 30-lb turkey in one stroke, and wide enough to make that stroke in a dead-straight line with little or no guidance from me. Thin ham slices for sandwiches are no problem at all. And it’s sharp enough cut through the tenderest meat as if through warm butter. The small grooves on the blade seem to keep slices from sticking, making for an effortless cut.
I bought this knife on the basis of a review in Cook’s Illustrated. You can spend more, or less, but I don’t think you can buy a better slicer.
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I am the proud owner of a set of Wustof Trident knives. I bought a bulk piece of NY Strip Steaks (about 2-1/2′ long) and decided to cut it into steaks, run it thru my Food Saver 2 steaks at a time and freeze them. I first tried my super whiz bang Wustof Chef’s Knife (which I sharpened first). Hmmmmmm. Wasn’t doing the job. Then I tried my Wustof Slicing Knife (which I also sharpened). Hmmmmmmmm. Wasn’t doing the job, either! Last shot: My Victorinox Slicing Knife (didn’t sharpen it). WOW! I cut 15 steaks off the rack or strip or whatever it was with ease. It held its edge, felt good in my hand, stayed relatively straight through the cut (not having done this before, the first 2 steaks were a bit irregular) and worked like a champ!! I won’t give up my other knives, but I’m more than overjoyed at the smooth job this knife did. It did a great job on the Thanksgiving Turkey, too. Well worth the money. Oh, BTW, read about this knife on Cooks Illustrated. Great reference!!