Average Reviews:
(More customer reviews)I was looking for another good quality chef's knife to go along with my 10" Forshner chef's knife, which I've also been totally pleased with.A knife I expected to use more than the big one, especially for smaller jobs.This knife was perfect for my needs.It's light, well balanced, stiff and just feels great in your hand.The blade comes razor sharp, and with a good steel stays that way for quite a while.Forschner knives hold a good edge, so I've also made a point of getting blade guards from J.B. Prince Company for all my quality knives and recommend them too.No sense ruining a good edge by just throwing a knife into that drawer unprotected.I've always gone with the rose wood handles - they're just too nice to pass up.But I'm sure the fibrox handles are perfectly suitable as well.
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Product Description:
The R.H. Forschner collection has grown in size and stature since its name was first carved in steel in 1855. Historically a premier choice of culinary professionals, it is still preferred by professionals today. Renowned for its extremely sharp, Swiss made, steel blades from Victorinox, R.H. Forschner provides professionals in food processing and preparation with superior quality, value-priced cutlery that enhances performance and increases productivity. They are manufactured in Switzerland. The renowned rosewood handles feature a carved handle design with the unique beauty of natural rosewood and are extra durable. The fibrox handles feature a non slip, ergonomic design and are NSF approved. The blades feature a high-carbon no stain steel with the unique Victorinox polished surface and a taper ground edge. You can choose from a complete collection of cooks knives from 6" to 13" blades and the fully forged knife offerings in each category are manufactured exclusively for R. H. Forschner in Solingen, Germany. Did You Know:A Granton edge, or "kullenschiff" edge, has hollowed out grooves on the sides of the blade. These grooves fill with the fat and juices of the product being sliced, which allows for thin, even cuts without tearing or shredding the meat.
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