Victorinox Swiss Classic 6-Inch Chef's Knife, Model Number: 6.8003.15US1

Excellent knife, at a good price! Beats the daylights out of the virtually unsharpenable ceramic knifes. Good useful size.

It's really remarkable how much I use this. Comes out of the box razor sharp - almost scarily sharp, which is a good thing, dull knives are dangerous. Small enough to be a utility knife, large enough to handle much of what you'd use a big chef's knife for. Handle is easy to grip, even when wet or handling slick items like raw chicken. The entire family of knives like this are amazing values, but this may be the best of the bunch. Outperforms knives like Wusthof costing many times this one. Slowly changing over our entire knife block to this brand/line.

I bought the Victorinox Swiss Classic 6-Inch Chef's Knife as a replacement for a damaged Wustoff of the same length. The Victorinox is certainly lighter, and the taper of the blade is not as pronounced. Both of these features are simply a matter of adjusting one's cutting technique. The plastic of the handle feels a bit low-quality, but it accommodates a proper pinch grip and the blade cuts beautifully. Dollar for dollar this is a fantastic knife.The thinner blade (compared to heavier chef's knives) makes it easier to make very thin cuts because you don't get as much of a wedge effect as a thick stamped knife.

Disclaimer first: The Only reason I am leaving it 4 stars is that many people ignore the 5-star reviews. Don't be fooled - this is a 5-star product.For under thirty greenbacks you get a swiss quality knife. It has no flex to the blade. It's fairly comfortable to hold because of the handle grooves and it comes very sharp new.Yes, it is lightweight due to the plastic handle - deal with it - it's a very inexpensive knife.Yes, Wusthof knives ARE better, they are also 2-3 times more expensive. No point in reducing stars for that.Did I mention that unlike knives with wooden handles this one actually dishwasher safe?Is it a chef knife? It depends on what you're looking for - this more meant for smaller cuts - think apple, not large cabbage. If you looking for a knife to cut cabbage - you'd need an 8" knife, if you want to cut apple or a bandwidth - this one is actually a better tool for a job.

This is my workhorse kitchen knife. This cuts everything except things that I require a serrated knife for and of course this is the best value chefs knife as recommended by America's Test Kitchen (that should be the biggest hint for a "buy now" if there was one). It came with a little plastic sheath that is handy for throwing into a drawer.As recommended, I never leave these knives wet and always hand wash and hand dry immediately. After months of usage there is no sign of this knife letting up!Perfectly sharp, easy to grip, lightweight, maneuverable... this is one high speed, low drag kitchen knife!

great knife, but the price i paid was under 25 in 2019...Its still totally good after 4 years of heavy use in a rental...

Got my knife yesterday. I was a bit upset to hear my wife ask from the kitchen, "Where did you get this knife?" So, she got to be the first to use it. I made food today to try it out. It is really sharp. I was looking for a straight edge (non serrated) knife that would hold an edge. I paid $12 for the old knife and it had to be sharpened before every use. I have only had this knife two days, but it butterflies fajitas (beef skirt) like a giant razor blade. The blade is just as sharp and powerful as the line of pocket knives they specialize in. It's also just the right size. I am already thinking about buying another one. A must-have for any serious chef (just count your fingers after every use).

This is a really good knife if you want "value"... but this Victorinox Swiss Classic just can't compare to the abundant higher end offerings available on Amazon. And yes, I have read the Cooks reviews on the Victorinox.I bought both this Victorinox Swiss Classic and one of the more expensive (about twice the price) far-eastern made knives (Dalstrong Gladiator series). The look, feel, heft, overall construction, and sharpness of the Dalstrong is far superior. The Victorinox just feels light and tinny in my hands when compared to the higher end knives.I've only used each knife for a short period of time so I can not yet comment on how well each will hold its sharpness, or how well it can resharpened. But in summary... if you want something to cut the occasional vegetable, or chunk of beef, then the Victorinox will certainly fit the need at a very good price. But if sometimes you fancy yourself a fine chef, enjoy the spare time you spend in the kitchen, and are really looking for a fine tool, then you can't beat some of the $60-$70, eastern chef knives (I can vouch for the Dalstrong). From my admittedly, limited non-pro experience, you really do get what you pay for when buying knives.