Victorinox 47521 10-Inch Chef’s Knife, Black Fibrox Handle

Victorinox 47521 10-Inch Chef's Knife, Black Fibrox Handle

Victorinox 47521 10-Inch Chef's Knife, Black Fibrox Handle Rating:
List Price: $44.40
Sale Price: $26.99
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Product Description

The straight edge and wide blade of this knife make it ideal for chopping and cutting vegetables, fruits and some other foods. 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.


  • Light weight and long blade make it great for cooks with larger hands and frequent big chopping jobs
  • High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
  • Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland


  1. Dennis Pitchford says


    I recently made a career change into the culinary world, and this knife remains my favorite after 6 months of heavy use and abuse. Whether I’m slicing a cake, carving a turkey, or chopping mushrooms, this is the knife I reach for first. (It’s also the knife the other cooks want to borrow most often.)

    Most importantly, the knife is extremely sharp – I remember opening the package and finding a knife that was literally razor-sharp. I sharpen it at least once a day, and it seems to re-sharpen more quickly and stay sharp longer than my other knives.

    Secondly, the handle it terrific. It is ergononically shaped and is made of a hardened rubber material, so it is much easier to grip than knives with handles of metal, wood, phenolic compound, etc… (you’ll really appreciate the handle when dealing with slippery items such as raw chicken or fish).

    Finally, the blade itself is nice and wide, so you can use it as a scoop to shuttle ingredients to and from your cutting board.

    The one possible drawback is the weight of the knife – it doesn’t have the heft of other knives I’ve used. However, some people may actually appreciate the lighter weight.

    Can you find a better knife out there? Yes, but you’ll have to pay upwards of $100 (and sometime MUCH more) for it. In my book, the price/performance ratio of this knife warrant 5 stars.

  2. Rating

    america’s test kitchen, a/k/a cook’s illustrated, rates this knife as the best one around (for the price), but they’re talking about the 8 inch version. if you can handle a knife, you want this knife in the 10 inch version. bottom line is that the 10 inch version makes shorter work of every project, and especially the ones that involve prepping whole vegetables like cauliflower or squash that are simply bigger than what an 8 inch knife can handle in one slice (you know, that whole “economy of motion” thing). anyway, this knife is truly indispensible, and unbelievably cheap. don’t waste your money on anything else.

  3. Rating

    but all I can say is wow! Great knife…sooo sharp, nice feel, and weight. Well balanced too. Great buy!

    I guard mine like I do my Henckels! Highly Recommended by Cook Illustrated! Great Value!

  4. Rating

    Based on the recommendation of my favorite cooking show and magazine, I bought this chef knife despite the fact that I have more than ten, everything from high priced Japanese to the very serviceable German Wusthofs. Plus, to date I’ve only purchased full tang, forged knives. To my very pleasant surprise this is turning out to be one of my favorites. I especially like it for fine chopping fresh herbs and makes a wonderful chiffinade with basil and other leafed herbs. Definitely worth the money. Not a lot of heft to the knife, but handle is comfortable and blade angle perfect.

  5. Rating

    This Knife is a classic used in a great many restaurant and institutional kitchens by pro’s-like me who may have it in hand 4+ hours a day 5 days a week. As sharp as it is out of the box…if you are good with a stone it can get sharper.

    Try this. Rest the knife on the counter edge up. Drop a ripe black olive onto the edge from about 12″. If a knife is REALLY sharp….the olive is impaled on the blade half sliced by just it’s own weight. A knife CAN be sharp enough to shave..and yet you try the olive test-and the olive bounces off. My Forschner passed the test…or I re-steeled it. Most knives I have encountered could NEVER pass the olive test. I’d like to someday work on a Global,see what it can achieve. A co-worker’s Global (way more $) was the only knife I ever got to use that felt about as sharp. Generally a forged blade-while strong-is a bit thick to get the acute angled edge.

    In commercial kitchens I often have the use of a Norton triple stone,and with those you can lay down a really low angled edge then do a working bevel on the fine India stone,steel it and it’s job ready.

    If you cut/chop/slice in volume…you want a knife that is quick and comfortable,not heavy or sluggish or too tiny. You also want a knife you don’t need to pamper and one you don’t need to guard like it cost 2 days wages. This is it.

  6. Jeff Brenman says


    This knife is an excellent, sharp little workhorse. It has a good board feel and holds its sharpness for a long time. Overall I was very happy with this purchase, and am glad I saved the money buying this over a more expensive knife.

  7. Rating

    I’m not a professional chef and I don’t use my knives to make a living, so my review is only based on my home cooking use. I was faced with rebuilding my kitchen essentials and I needed some decent kitchen knives at a reasonable price. After doing much research I decided to try the Forschner knives, and I’m awfully glad I did.

    These are the best knives I have ever used. I will grant that I’ve never been able to afford and have never used the very top end, top brand knives, but I have used a wide variety over my many years. In the past, if the blade was good, the handle was awful, and vice versa. With this knife, I was completely satisfied with the edge right out of the package and it has been easy to keep sharp. The handle design fits my particular hand like a glove.

    The ten inch knife is almost more knife than I need, as a rule. I also have the 8-Inch Chef’s Knife and find myself reaching for that knife first. Then again, I have a very small kitchen with a limited workspace and though it may sound goofy, the smaller knife is easier to use in the space I have. Having said that, if the eight-inch is waiting to be washed I have no qualms about grabbing the ten-inch and chopping away. While I suspect that someone who does a lot of heavy duty cutting of heavy items might like a heftier knife with a wider back, I haven’t had occasion to need it.

    I like the fact that I don’t have to worry about maintaining a fancy handle. The only problem I have with the care of these knives is not cutting myself while washing them. Highly recommended.

  8. Rating

    I’ve had this knife for several years now and it’s one of my 2 favorites. I,in fact, have 2 of them, one in the house and one in our RV.This knIfe has an excellent blade that sharpens well (I use an Edgepro sharpener) and maintains that edge over time. I have a set of Cutco and some Chicago Cutlery knives and none of them compare with the Forschner. I have several different Forschner knives and all of them are excellent. You’d have to spend considerably more to find a comparable knife. My other favorite, by the way, is a handmade chef’s knife crafted by a fellow in Oregon from old sawmill saw blades. A wonderful, hefty knife. Try a Forschner, you won’t be sorry.

  9. P. Masters says


    I have been using a 10″ Dexter carbon steel cook’s knife(over 50 years old/belonged to my grandfather)It is thin, sharp and has enough flex in the blade to filet and skin fish easily yet it also handles hard vegetables without complaints. It does, however get a metallic smell and taste when cutting very acidic foods. I wanted to try a good stainless modern version of similar design. The Forschner is substantially thicker, stiffer and the handle is, of coarse, quite different. The blade is about 1/4″ longer and relatively close in profile. That said, it is very well made, sharp and balances easily using a slightly different grip to accomodate the chunky handle. I feel the quality of its performance far exceeds the pricetag for general kitchen use. It came with a carefully polished edge and has maintained it well so far. I have no reservations about recommending this knife. My Dexter will stay on my cutting board for carving and filleting,but the Forschner will now have a place as well.

  10. Leoncito76 says


    It is a great Chef knife… very sharp, light and easy to handle. I am definitely buying another one!!! Oh, and it has the Victorinox brand behind it (you know, the makers of the Swiss Army Knives!).