I Bought The Best Selling Chef Knife (Is It Worth It?)

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Is this best-selling chef knife worth your hard-earned money? We need to know three things to determine if it's worth it. How good is the build construction? Is it sharp? Will it survive the dishwasher?
If you want to check out this knife on amazon then here is the link: amzn.to/3IavTmk
At the time of recording, this knife cost $41.44, I noticed that the price has been going all over the place, so the price may vary.
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#KyleRoyer #Knifemaker #Bladesmith

[@KyleRoyerKnives]

WARNING!! Do not msg me anywhere other than on KZbin or Instagram, it's a scam... If we do any giveaway, we will NEVER ask for money, we even cover shipping cost. Do not send the scamers money...

[@jacob.rausch]

Do you answer dms on Instagram And if so please do

[@eclipse12822]

I can’t find your instagram for some reason, has it been removed?

[@ExploringFate]

I've seen test where they cut on concrete & bricks for a while then test on fruits, meats, & veggies to see how dull it gets & at what points on the blade were dull. Is there any review of this for this knife?

[@ExploringFate]

Also, what about a Serrated Knife vs. a Straight blade knife?

[@danbourlotos5188]

This is the knife I tell people to get if they don't want to spend money on a custom. The value with this is insane, and I honestly think that everyone should have this knife in their kitchen. I make knives and I still have one.

[@jwilsonhandmadeknives2760]

same here. i have the rosewood version. i recommend these to everyone as their first knives.

[@Logan.H.L]

Same here

[@adamtheninjasmith2985]

I have several really nice knives and this is what I use at work. I prefer the 10 inch though.

[@muzalan7601]

Same. I just wish the blade was half inch broader for doing large veg like whole pumpkins. This is the only advantage the Messer Meister , a blade valued at three times the price, actually has over the Victorianox.

[@willem2099]

It's not a nice knife if you're used to chef knives, yes it is a good knife... There are better options but they cost more. You don't need to go staight to custom?

[@kaycee25]

This is the best advert for a knife I've ever seen. I don't even need a new knife but now found myself checking Amazon and considering buying it

[@GarryAndrews_]

Victorinox was my first ever chef blades I used through trade school. The ‘plastic’ is called Fibrox

[@reimerironworks314]

Those were some of the only blades that my dad used during his meat cutting career they work pretty good

[@adamdiaz8442]

My first butchers knife was wooden handle victorinox still have amazing knife

[@stnln2180]

It costs $54:) he got a great deal for $41

[@missourimongoose8858]

I've got some american made dexter knives that are at a similar price point and I love them

[@WayneKirby]

@@missourimongoose8858 Victoronix made the original Swiss Army Knife but it was under a different name back then. Kinda sad he didn't do any homework on it...

[@dintelignt]

While I personally dont use Victorinox, I have been recommending them (alongside Mercer) to newer cooks as a decent budget knife. All the house knives in culinary school were Victorinox and after having gone through the hands of hundreds of students, had definitely seen some abuse but were all still intact. I never really found the Fibrox handle all that comfortable but thats personal preference and doesnt apply to most people. That all being said, im glad my recommendations to new cooks isn't in vain.

[@dmnrbnsk]

As a meat cutter by trade with about 32 years experience, I have used many different knives. Victorinox are by far the best. I don't even mean the best "cheap" knife. They are thin and lightweight. They are easy to sharpen and hold an edge for decades. If you know how to sharpen and use a steel, one of these "cheap" knives can last for years of industrial use and forever in a home kitchen.

[@jeffreyoldham55]

That was some torture test, Kyle! Victorinox should be honored that a Master Bladesmith put their chef's knife through it's paces, and very happy with the results. Really enjoying your "Worth It" series. Keep 'em coming!

[@mattsadventureswithart5764]

I reckon its certain that they already know how good their knives are. I doubt they need anyone to torture test their stuff, doing that will already be part of their QA process.

[@boedhaspeaks]

@KyleRoyerKnives... fucov scammer

[@thorwaldjohanson2526]

This knife has pretty much been the go to knife for tons of kitchens. It's just a workhorse for a very reasonable price.

[@bravo_the_broken4003]

I worked in tons of industrial kitchens and probably Used hundreds of these from sysco, victorinox, and Dexter. These are the free use kitchen knives and honestly will do everything you will need. I used to buy semi custom and custom knives and have spent well over 3k for a knife, and what I wish I could tell my younger self is to just stick with these cheap knives that won't get stolen. I worked in a kitchen that we actually ordered 20 of these and other knives for the kitchen from our wholesaler, and we paid about 6 bucks a knife in early 2023.

[@johnruiz6743]

I have a couple Dexters for butchering. Economical price, but perform well. Easy to touch up with hone. No complaints.

[@jamierichards27]

I started out as a line cook with an 8 inch Victorinox chefs knife like this, as did many other cooks and chefs. While there’s plenty of better knives out there on the market these are hard to beat for the price, and are honestly the backbone of many restaurant kitchens.

[@missourimongoose8858]

The only brand I've found that's comparable is dexter knives and there american made so that's what I went with but my boning knife for hunting is a vic and it's great

[@thorwaldjohanson2526]

I think the combination of high quality, low price (especially for quality) and the non-slip fibrox handle, makes it perfect for professional kitchens. They make tools to get work done. But there are more expensive knives that feel nicer and look nicer.

[@lawrenceragnarok1186]

These have to be faked as an advertisement, I'm a chef and you cannot smack this knife like that on a cutting board 500 times and it still cut paper like that. Not without stropping or honing. You sir, are a shill

[@iphail4733]

As an ex chef, the only knives that survived 15 years were my Victorinox Fibrox knives. Durable blades, comfortable handles and lightweight. I'd recommend them to anyone looking for value for money.

[@missourimongoose8858]

Have you ever tried dexter knives? They are very similar but american made

[@kylemcewan9781]

​@missourimongoose8858 no one cares about Americans

[@KattLa-gz1cs]

I still work as a chef, now past 25 years. There is always those knifes in kitchen. They can handle heavy duty and work years after years without replacement cost for the owner. If you going to start work with food, you better get used with them, buy and start at home 😊

[@jasondavis3244]

This has been my go to chef and paring knife brand for years. When I was in culinary school I got a beautiful, expensive set of knives and they now sit in a drawer unused in favor of the Victorinox. Of course, I just had my shop built and had my 25 ton press delivered. We'll see if I can make something to beat it. hehe Hey Kyle - let's see a chef's knife build in Knifemaker Plus! Could possibly even be a single month build.

[@pseudomonad]

I have one of those as my primary knife. Got it about eight years ago when I decided I wanted something a bit more serious (but not so pricey that I'd be scared to damage it). I use it daily, and it's still doing great work. I can imagine getting more specialised knives or maybe more decorative ones, but I feel no desire to upgrade away from this one.

[@fcgeil]

I have knives costing many times as much, and none of them get any real use. My Victorinox knives are my go-tos in my restaurant. I have the same set I bought in 1987, and have no issues with any of them. The fibrox handles feel great, hold up to any abuse likely to happen in a kitchen (no 40 ton presses there), and never get slippery. The blades are as good as you could ever ask. Perfect blend of hardness and flexibility, and when properly cared for, rarely even need sharpening. Simply hone with the steel before and after every use, and you're good to go. 10/10 in every regard.

[@Kenny-yl9pc]

4:28 He is like the evil knife doctor 🤣🤣🤣

[@OsmanAli-wr8kg]

Low price doesnt always mean low quality. I am a profesional cook and i use a no brand gyuto knife which is about 10$. I bought it because i liked the handle and blade shape. I didn't expect much from it, but when i opened it i was shocked how well it was built and how sharp it was. 5 years and its still going strong.

[@ac.creations]

its a testament to how prolific good steel is these days. The science of blades has come far in my lifetime for sure.

[@Lonewolfmike]

@@ac.creations Just look at the pocket knives that are out there these days. There are so many more steels out there to chose from it is insane. The only thing you have to do is educate yourself on which ones are better for your needs. You can get a good pocket knife and not spend a mint. It all just depends one what you are looking for.

[@WR_CTorch]

Brand and where did you purchase it from please?

[@OsmanAli-wr8kg]

@@WR_CTorch Its a no brand knife from a big supermarket chain called Metro in Bulgaria(Europe). They are a german brand.

[@WR_CTorch]

@@OsmanAli-wr8kg Thanks, I appreciate the response.

[@DZ-ms1dg]

Made in Switzerland 👍🏻 Really the best cheap Kitchen Knives. Very popular in Germany. I love your Channel. Greetings from Germany and Happy new Year to the States

[@noire1001]

Had one of these for like 10 years and its still going strong. Very ergonomic and easy to use. Takes a nice edge and holds it fairly well. Only downside is that food sticks to the polished sides really easily.

[@williamgrissom1995]

They make a granton knives now that help with that. I bought the granton butcher knife and it's great.

[@piccalillipit9211]

This was my comment: *BEFORE I WATCH THIS* I bought this knife in 1990 when I bought my first house - it was AMAZING - I used it until I accidentally left it behind when I moves 3 years ago and I really miss is. Ive now watched it and super pleased they have maintained the quality.

[@stefanr.3495]

Yes, the food sticking annoys me as hell but still use it.

[@Wayne_Smith]

It's always nice to know you can still get things that embody our classic view of efficiency. I mean when we make the greatest things we can with the least we can. Good design brings so much value.

[@nkdotexe]

What can i tell u, the swiss know how😊

[@DisembodiedSouthernVoice]

It's a Victorionox, I could not be less surprised it held up that well.

[@jamescapps4553]

Victorinox make some fantastic knives from the chefs knives you destroyed to their folders. I've given their pairing knives, chefs knives and other kitchen knives as wedding gifts over the years. Great, inexpensive knives to give since the knife tends to outlast the marriage.

[@piccalillipit9211]

I once met a girl who handed me a tiny Victorinox pen knife to do a job I was struggling with. I complimented her on being so well prepared. She admitted a BF gave her it as a birthday present and she was so disappointed she finished with him. 20 years later she still had the knife on her keyring as well as regrets - in hind sight it was the best present anyone had ever bought her...

[@MephiticMiasma]

My father was in his late 20's before he got married, one of his co-workers was handmaking knives from old bandsaw blades. He told my dad if he ever did get married, he'd make one for the wife for free. Pretty sure that's still in my mom's knife drawer 51+ years of marriage later....

[@MJFacas]

I was't surprised that is performed so well. These are very popular with chef's who don't run $200+ chef knives. I bought one for my in-laws (based on the recommendation of a restaurant supplier) who think a drawer full on knives and other kitchen implements is a good place to throw a chef knife. After years in the draw and dishwasher it had held up really well.

[@phenomenal82]

Well its Victorinox, so im not suprised of the result... They make quality knives.

[@jerkypat8296]

Thanks Kyle… the knife is now $52.72. You just made it 20% more valuable… hope you get a cut of that

[@stevenjacobs2750]

45 when I look

[@shanerogers7198]

As a 20 butcher, I can tel you Victorinox is the weapon of choice in most professional kitchens and probably 99% of all meat cutting departments and butcher shops world wide for reason. They hold, they don’t break, and they last.

[@louiepalma2436]

Bought one these knifes along with a more expensive Messermeister 18 years ago, this one became my favorite knife and is still going strong.Worthy implement.

[@joshuagayouauthor8401]

Star with Bob Ross, give him a significant caffeine addiction and an obsession for fine cutlery, and you have Kyle Royer. One of my favorite goofball masters on youtube.

[@jbirsner]

Been cooking seriously for 50 yrs. Been using and recommending this knife for the 15 yrs I've been using one. Word of warning: people have different sized and constructed hands and you might want to take one out for a test drive first as I did, but I am very happy w this knife.

[@philipp594]

It's hard to find specs on this knife. As far as I could find out it uses Dura 4110, could you hrc test it / file test it for hardness?

[@TheFlyingDuckTheory]

When I was an apprentice Butcher, 40 years ago, I had a Victorinox boning knife. I haven't been in the trade a number of years but I still have the knife. It's still sharp, if a little worn. The industry knives are really good quality.

[@ControversialFish]

I watched more than twenty videos to find anyone showing the tang of that knife. You did it. You deservedly earned another subscriber. Thank you very much for making this video.

[@glbernini0]

Been using one of these for 5 years & love it! Americas Test Kitchens have been loving this forever!

[@An_Attempt]

Ok, this is looking like a very good endorsement.

[@An_Attempt]

And it does end with a proper recommendation. An affordable knife that is high quality. I may have found my Christmas present.

[@rickthedragon]

Who’s gonna tell bro?

[@ToxicDluxe]

@@rickthedragon he's just a year ahead of you

[@rorydonaldson2794]

I know victorinox does pretty decent knives but I didn't expect their chef knife to perform this well. I'm defiantly going to recommend this knife to friends and family who want a budget but good kitchen knife.

[@fishdude666ify]

I've had my 10" Victorinox for over ten years now and when I worked in restaurants it got heavy use six days a week; I only had to take it in for sharpening maybe once a year. A few light licks on the steel at the start of my shift was all the maintenance it needed and it cut like a light saber. Other than a nice 32 layer RĀN I got for at home, I can confidently day I will never feel the need to replace it. And I tell you what, the fibrox handle is a lifesaver on heavy prep days.

[@larsvegas1505]

I worked in a fish shop.. i had to sharpen my knife every 2 days.. if i went for a year id be better of using the back side at some point... I used a honing rod like 5-6 times per day.. sharpening 2 times per week..

[@brysonalden5414]

Always saw chefs in the kitchens I was in using this brand, good to know it tested well.

[@IchigoCh]

Good to see victorinox hasnt started resting on their laurels. Generally considered pretty good knives cmpany (one of the manufcturers of original swiss pocket knives after all too). So yeah defs nice to see you putting it through your test revealed pretty reassuring results

[@petezereeeah]

I hooked this knife at $29.99 two years ago. My go to knife more than my Shun Premiers. Only con, wide blade so sliced stuff like potatoes sticks to it. I can live with that.

[@kestrel09]

I’ve used one for a number of years. It’s my go to knife for most applications. I use an Accusharp for sharpening followed by a hone. Whilst not as sharp as my carbon steel knife, it’s very good value and relatively cheap. Highly recommended.

[@paulbrooks4395]

I have Victorinox pocket knives that are over 30 years old and haven’t rusted and keep an edge very well. They handle a lot of impact and careless use and keep going. Their steel is high quality and I’ve never had an issue with one of their products.

[@jamesdennett196]

This is also America's Test Kitchen recommended chef's knife, so I was already considering getting one of these. But after this review, and the comments here, I'm DEFINITELY getting one

[@missourimongoose8858]

The only knife brand that's comparable is dexter knives and there american made if that matters

[@JasonDettrey]

"Amazons most reviewed chef knife..." That's like calling Sandra Bullock 'Birdbox Woman' This is Victorinox, a damn fine addition to any chef's knife bag in the industry. It'll take a beating and keep on going. Great gift for someone starting out.

[@friartuck103]

You should do this series on a bunch of different knife brands and see who's quality is up to their price. ;)

[@josephwimerYoYoYo]

I love this knife. The non-stick-while-wet handle is amazing, and I use mine for everything in the kitchen.

[@darmaggi]

I don't know why you might have any surprise over the build quality, functionality, or durability of the knife, but then you didn't directly mention the elephant in the room, the manufacturer Victorinox , that you did highlight with your finger in a close up. I sort of knew what to expect, since my first purchase of professional knives (40 years ago) were some wood handle R.H. Forschners made by Victorinox, of Swiss Army Knife fame, who've been making their namesake knives since 1891. I never had the occasion, by accident or on purpose, to put my knives through the tests you used so thanks for confirming the strength, quality, and value of my purchase in another lifetime so many moons ago. They may not be San Mai, feather patterned Damascus, with rare wood scales, but they've always gotten the job done, and been valuable enough to me to not leave overnight at work way back when, or let (unsupervised) inexperienced newbies use, yet not so expensive as to totally lose it if one should have gotten stolen, or damaged by someone I mistakenly trusted.

[@alme6743]

My dad got one of these for like 25 bucks and he uses it all the time, great value for sure! Awesome knife and awesome review Kyle!

[@SantisValiant]

Kyle, can you test the Dexter brand chef knife? In the restaurant industry, Victoriknox and Dexter basically are the most prominent ones you find, at least in the US. My roommate is a teppanyaki chef and he's trying to decide whether his next knife should be a Dexter or Victoriknox. He's mainly looking for a workhorse blade that he can use at work that's better than the cheap ones they have at the restaurant, but he also doesn't want to use his custom knife that I'm working on making for him. That's one he intends to keep at home so no coworkers are tempted to use it.

[@chadalan2567]

From the makers of the Swiss Army Knife... In 1931, the oldest Swiss electrical engineering company - Brown, Boveri & Compagnie - received an order from Victorinox to manufacture the world’s first all-electric hardening plant. This innovation ensured the consistently high quality of Victorinox knives.

[@erichraudebaugh]

A very popular knife in commercial kitchen in the US. I bought one for $20, about 25 years ago and it's still in great shape.

[@premadimauro2691]

I am hoping you can explain the differences in 3 of the Victorinox chef knives. The three are fibro x pro $59.99 , swiss army $39, victorinox $37. It is so confusing. I hope you will be able to clarify the differences and which one would be the best to purchase. Thank you

[@Echowhiskeyone]

I needed another cheap pairing knife for camping and saw the Victorinox. I figured, why not. Got it, used it, semi-abused it, and love it. This was over 10 years ago. Still have and use it in the kitchen, with more Victoinox replacing my "good" knives in most things. Is it worth it? Hell, yeah. And then some.

[@Gordon_Ramzes]

This knife is made by Victorinox, respectable company from Switzerland, their products are really good when it comes to quality/price ratio for generations now.

[@davidmoye5959]

I have one i bought in 2003 , dont know how many hundreds of washes amd dinners prepped and still performing flawlesly

[@beeranade]

Just about every apprentice chef has had their hand on one of those. It's probably the most common chef knife in any commercial kitchen... most qualified cooks still have a few of the old faithful victorinknox in their fancy Japanese knife kits. Reliable knives.

[@Nanan00]

The Victorinox Fibrox knives are very good, I have had a set for a decade and have had zero issues with them, they hold an edge for a really long time, they do not corrode and they are not slipper when wet. I have recommended them to anyone inquiring about kitchen knives.

[@sinofman]

The 4 and 6 inch knife by the same maker I use in the meat works. I worked as a slicer the knives stayed sharp and lasted a good while. The knives I used are not as thick as the above knife. The ones I used are made for meat.

[@KaneRizzel]

As a chef of thirty years, I own many custom chefs knives and high end chefs knives but the Victorinox fibrox series is the one I still use daily and recommend to all chefs and folk looking for good quality bang for your buck chefs knife

[@missourimongoose8858]

Have you ever tried dexter knives? They look about the same as victorinox but are american made so I got one and it's just as good as my vics so I figured I'd ask

[@KaneRizzel]

@@missourimongoose8858 Not tried them, I was based in Europe for 30 odd years and one rarely sees USA made chefs gear out there.

[@wolfman011000]

I have 8 fibrox knives 3 x 8" 1 x 6" chef knife/ filleting knife / 1 flexable, 1 ridged, boning knives and a serrated bread-pastry knive. So it is safe to say i love these knives, reason for have 3 of the 8" is one year i recieved 3 for my birthday on the same birthday. That was 6 years ago and i still am only using the first one just as good as the day i recieved it. I think i have touched up the edge acouple of time ayear, a quick strop is normally enough. Kind of suprised yours had the blade at an angle all of mine have been perfectly straight. About the dishwashing mine has been in the dishwasher 2-3 times a week for 6 years and the only change is the handle has lost alittle colour, still black but with a hint of dark grey like some colour has washed out of the surface polymer. Amazon UK has it on offer ATM for £27.99 with 1 day prime delivery. Thanks for the video, take care, God bless one and all.

[@randelrobbins1408]

Yep. The Victorinox chef knife is the benchmark by which all other chef knives should be judged. It's so dang good!

[@TheMeditron]

I love this series, I had no intention or want for a new kitchen knife... but that thing performed so well I will pick one up just to have a reliable kitchen knife for cheap! Thanks Kyle!

[@RainyDayForge]

You definitely had it past 90'. Crazy!

[@mattprocter1947]

As a professional chef for 35 years i have used vikinox as a commie to present day. solid reliable and easy to keep sharp. i have so many knives collected over the years i lean towards the heavy weight German /Japanese myabi Damascus steel for retainment of edge and the weight to push point and cut,. the steel of the vikinox from tomato knife to the rosewood range are brilliant and as your test proved worth the money spent. i use daily a confectioners knife (serrated) of which i use to slice dice chop and all of the above. as i use these knives daily there is ultimately going to be a negative and that is they eventually lose their teeth and become single edge, it will have to be replaced as i tend to do every few years($40 is not too much to replace considering the abuse it gets) 1 of the 1st knives i pull from my knife bag daily. great steel and solid knives.

[@trulsdirio]

The Victorinox Fibrox line is made as a good option for professionals and it certainly delivers. Easy to clean, sharp, sturdy and affordable. About what you expect from Victorinox as a whole, affordable but dependable everyday tools, made in Switzerland.

[@umakako]

Fantastic video!

[@GT-yw8ue]

The victorinox pastry knife was the first chefs knife I was taught to cook with. I have fancier knives nowadays but always go back to my old victorinox knives.

[@martinklaus2203]

I just checked the price on Amazon...it went up to $55 now. Still so worth the money. Love these knives.

[@missourimongoose8858]

You should checkout dexter knives, they are pretty much the same thing but a bit cheaper and american made

[@rustknuckleirongut8107]

@@missourimongoose8858 I always get a bit worried when something is american made. In the last 25 years american made has become synonymous with pay more for less.

[@missourimongoose8858]

@@rustknuckleirongut8107 I've got both knifes and they are pretty darn close but I would like to see a head to head test

[@azdesertnews7563]

Great stuff thanks, new sub and sharing your stuff with all my peeps.

[@omardiaz510]

I have Victorinox, filet knives, and chef knives. Been using the same knives for over 10 years. They are still razor sharp. I will say, I do not torture them.

[@nekogod]

This is the 20cm broad chefs knife, I've got the 19cm chefs knife and it's just as nice. Have had it for just over 8 years now and it's still amazing, could do with a proffessional reprofiling though I messed it up a bit when I was still new to using a stone to sharpen.

[@choatelodge]

I'd love to order one but... which one is it? There's so many Victorinox knives and whatever I search under in Amazon gets all kinds of knives but this one. Do you have a name for it, or a number? Thanks

[@jarredjones3358]

Lmao who green-lit that Nashville Hot Chicken gag? I'm losing it

[@18deadmonkeys]

i've had this knife for about 4 years. For the price, I wouldn't have any reservations recommending it to someone.

[@Aexium]

I got this exact same knife a couple weeks ago as my first knife and am loving it

[@Soulofinermis]

this and long pastry knife are my must in my set.. . i have no mercy for them in the kitchen and they are just spot on . . Love it

[@moonpigeon]

I have a few victorinox fibrox knives i use in my bbq work. No complaints with em even covered in brisket render

[@DAVIDMILLER-nc9vo]

This knife has been the choice of America's Test Kitchen for many years. It's no wonder why it's a best seller. I have one and I agree that it is a wonderful knife. I just sharpened it and it cuts as well now as the knife shown above. And I don't think there is an adhesive in the handle. The handle is the adhesive. It's a thermal plastic. I gave the six inch version to my mother because this eight inch one above was too big for her to handle. She loved it.

[@superbalaur1297]

Best knives ever. My main knife is a Victorinox 8 inch knife that was given to me by a friend who was a chef and he had used it for years before he gave it to me 19 years ago! The knife must be more than 25 years old and is still going strong!

[@matthewbeard4761]

This is the brand I recommend to buy to everyone who asks for affordable knives. I have many experience ones but these hold us great.

[@robertguerrero8009]

Wow thanks for sharing and testing this knife for us to see, cheers...

[@rgr4475]

You should see how it does on a knife sharpness tester out of the box and throughout the process.

[@CyberBeep_kenshi]

I bought a large full tang chef's knife from a company that sells to restaurants. Knife was 20 euro. Did pass it over a 10.000 grid whetstone for the fun of it. And ceramic honing rod for maintenance. It will cut air in two.... So my advice, skip amazon, find one of those restaurant hardware suppliers and order some cool stuff. Also got thick prof. cutting boards for like 5 euros Cheers Ps victorinox is obviously an awesome brand ;-)

[@hitnorcal]

I have these knives for my RV and they are great. Sharpen nicely too on ceramic stones. Price is right.

[@jjkelly80]

I would really like to see Kyle buy a couple of these knives and make Damascus steel knife out of it.

[@goldbeed6202]

I got this brand for my mum as a gift She really liked them. I have had a couple of their boning knifes the year before. They are super nice and scary sharp.

[@1410PK]

Great review. Thank you.

[@lightspeedvictory]

If I have some suggestions/ requests for specific knives to be reviewed in this series, is there a place I can post the links?

[@xilix]

I've had one of these for years, I love it

[@piccalillipit9211]

*BEFORE I WATCH THIS* I bought this knife in 1990 when I bought my first house - it was AMAZING - I used it until I accidentally left it behind when I moves 3 years ago and I really miss is. I hope they are as good now - I watch with great interest. EDIT - GREAT I was worried they would have lowered the quality over the years - deffo going to buy another one.

[@bfg1637]

Id love to see you try and make a replica that performs as well. that would be a cool challenge. very impressive for 45 buckers

[@Mr_blue_7777]

As a chef I've worked with these knives for years and they still going strong

[@KyleRoyerKnives]

Nice 👍🏻☕️🔥⚔️

[@sethluma5996]

I'm surprised you weren't familiar with the manufacturer... Ya know, Victorinox, of Swiss Army Knife fame.

[@mitch3384]

I've worked with Victorinox for about 15 years in the meat industry, they're top tier for butchery (bar none) and kitchen work (for the price). I don't recommend ever putting knives in a dishwasher, but Fibrox handles aren't affected by them. Actually sharpened two of these for a customer yesterday, told them they couldn't have made a better choice. I'm glad you came to the same conclusion, I'd hate to have to unsubscribe 😂

[@jeffhicks8428]

if you do a regrind on these by hand, which takes like an hour to do without powered tools. they can hang with literally $350+ high end kitchen knives no worries.

[@MegaStamandster]

Victorinox (I think this is a fibrox line?) makes excellent steels for hard working professional kitchens and at $40ish is a steel (get it?) ... I'll see myself out.

[@peterwright217]

Ive had the same knife for about 30 years....yep still working.

[@flyingvish]

Thats a good bang for the buck knife, would be cool to see if you could customize this knife with a new handle or some other fun stuff.

[@rodneymiddleton1044]

Impressive knife as was the brutal test. How long was that tang by the way as a good tang should be at least 90mm so I have heard in the knife making circles. Happy New Year Kyle 😁

[@mattwyeth3156]

Good evening i have a question that's a bit out there and I'm trying to find a solution to my curiosity is it possible to forge a full size Damascus chellow and bow or would the pattern distort or would it even be feasible to attempt something of this difficulty and size or would the cost and logistics prove to much to overcome or would the Damascus be to thin and crack and would it even be payable if possible and would it be to heavy to move and would ut sound any good would the propites of Damascus even allow for something like this without cracking

[@KyleRoyerKnives]

Folks that build metal armor do it every day. It’s quite the art. Cheers Dad

[@anderssorenson9998]

And they last for years, I've had mine for more than twenty five. Even the one my nephew tried sharpening on a bench grinder still holds an edge.

[@AR-pm9nv]

Have had the 10” model for a decade. Use it every day. Just feels right, and does everything you want it to.