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Victorinox Hardwood 8-inch Curved Breaking Knife
A breaking knife has a long, curved, pointed blade for separating large cuts of meat, and this 8-inch Victorinox version carries a wood handle. The Hardwood line was sold as Victorinox Rosewood for many years; its handles are now modified maple in the traditional rosewood stain. Browse the full Victorinox Hardwood collection for matching knives.The 8-inch breaking knife can be used as a boning knife or a scimitar, which makes it one of the most versatile blades in a butcher’s kit. The point opens seams and joints like a boning knife, and the curved belly slices and trims like a scimitar. It also fillets large fish, using the curve to follow the frame.Use the tip to start each cut, then draw the curve through the meat in long strokes. On a pork loin or a brisket, the 8-inch length reaches across the cut in one pass.For more reach, see the Hardwood 10-inch Curved Breaking Knife. The same blade with a synthetic handle is the Fibrox Pro 8-inch Curved Breaking Knife. Our Kitchen Knife Shapes guide and the butchery table in the Details compare these shapes. Learn More$64.99 -
Victorinox Fibrox Pro 8-inch Chef’s Knife
America’s Test Kitchen names the Victorinox Fibrox Pro 8-inch Chef’s Knife the winner of its chef’s knife review. It is a strong choice for cooks who want one dependable blade for nearly every job in the kitchen.The 8-inch blade curves gently toward the tip for a rocking motion through herbs and garlic, and the flatter heel chops onions and carrots cleanly. The blade is wide enough to give the knuckles clearance over the board and to scoop chopped food into a pan.Because the blade is stamped rather than forged, the knife is light and quick in the hand, with no bolster at the heel. The whole edge cuts and can be sharpened, and the steel comes back to a keen edge on a honing steel in a few strokes.For HACCP color coding, the same knife comes with a blue or a green handle. The wood-handled version is the Hardwood 8-inch Chef’s Knife. Our Kitchen Knife Shapes guide explains how the chef’s knife compares with a santoku. Learn More$62.00 -
Victorinox Hardwood 8-inch Chef’s Knife
This is the Victorinox 8-inch chef’s knife with a wood handle. For many years Victorinox sold this line as Rosewood; it is now called Victorinox Hardwood, and the handle is modified maple stained in the traditional rosewood color.The blade is precision-stamped from high-carbon stainless steel, which gives a thinner, lighter profile than a forged knife. It moves through ingredients with less resistance and reduces fatigue during long prep, while giving the control needed for fine slicing and high-volume chopping.There is no bolster, so the full length of the edge cuts and can be sharpened, and the handle supports a comfortable pinch grip. The edge is easy to maintain with regular honing.The same blade with a synthetic handle is the Fibrox Pro 8-inch Chef’s Knife. For more reach, see the Hardwood 10-inch; for a smaller knife, the Hardwood 7.5-inch. Our Kitchen Knife Shapes guide explains chef’s knife shapes. Learn More$74.99 -
Victorinox Fibrox Pro 10-inch Chef’s Knife
The chef’s knife is the workhorse of the kitchen, the knife you use for most of your cutting, so it is important to pick one you will enjoy using. The Victorinox Fibrox Pro 10-inch chef’s knife minces, dices, slices and chops everything from vegetables to fish.Victorinox chef’s knives are a great choice for working professionals and for anyone who wants a sharp blade that does not need to be babied. It is not the prettiest knife on the market. It is tough, durable and very easy to maintain. You can get this knife very sharp with just a honing steel, and the longer you can go between sharpenings, the longer your knife will last.The benefits of a 10-inch knife are versatility and efficiency. The longer blade processes more food with each cut, which speeds up your work.The same blade comes in an 8-inch length and in a 10-inch Hardwood version. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$70.00 -
Victorinox Fibrox Pro 7.5-inch Chef’s Knife
The 7.5-inch Victorinox Fibrox Pro chef’s knife is an all-purpose knife for everything in the kitchen, from cutting meat to vegetables and fruit. It is a half-inch shorter than the 8-inch, which makes it a little quicker to steer and easier to manage on a small board.The curved edge rocks through herbs and garlic, the flatter heel chops onions and carrots, and the point handles trimming and scoring. The stamped blade is light, and the textured handle stays secure when the hands are wet.Choose this length if an 8-inch knife feels long in your hand or overhangs your cutting board. Honed regularly, the edge stays keen between sharpenings.It also makes a sensible first good knife for a new cook, light enough to control and easy to keep sharp with a few strokes on a steel before each use.For the standard length, see the Fibrox Pro 8-inch Chef’s Knife. The wood-handled version is the Hardwood 7.5-inch Chef’s Knife. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$47.00 -
Miyabi Koh 8-inch Chef’s Knife
Miyabi Koh is a durable workhorse line: FC61 fine carbide steel at 61 HRC, a simple octagonal Pakkawood handle and a satin blade. The 8-inch Koh chef’s knife is a strong choice for a working cook on a budget or anyone new to Japanese cutlery.Unlike the harder powdered steel lines, the Koh edge responds well to honing, so a few strokes on a rod keep it cutting between sharpenings. It is easier to care for and forgiving of a busy kitchen. The gyutoh profile rocks and push-cuts, and the tip is fine enough for shallots.For more length, see the Koh 9.5-inch; for a riveted Western handle in the same steel, the Miyabi Evolution 8-inch. Our guide to kitchen knife shapes explains the gyutoh. Learn MoreRegular Price: $164.95
Special Price $139.99
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F. Dick 1905 AJAX 9-inch Butcher’s Chef’s Knife
The AJAX combines some of the heft of a cleaver with the shape of a chef’s knife, and it is made for heavy meat portioning and high-volume prep. It has a broad blade and a wide, sweeping belly that rocks through a brisket or a stack of cabbage.Weight is what sets it apart from a standard 8-inch chef’s knife. The thick spine and tall blade carry the cut through dense food with less effort from the wrist, and the height gives generous knuckle clearance. It is at home on a butcher’s block breaking down subprimals and in a kitchen chopping large volumes of vegetables.The weight also helps when cutting through winter squash.The AJAX has its own fitted 1905 Ajax sheath for carrying it safely. For lighter everyday work, the 1905 8-inch chef’s knife is quicker in the hand. A different take on the same idea is the Red Spirit AJAX 8-inch chef’s knife. Learn More$127.40 -
Miyabi Evolution 8-inch Chef’s Knife
Miyabi Evolution is a durable workhorse line with a triple-riveted, Western-style handle, which makes it an easy first step into Japanese cutlery for a cook used to German knives. The 8-inch Evolution chef’s knife has an FC61 blade at 61 HRC.Its edge is thinner and harder than a typical German knife, yet it responds well to honing, so it suits a working cook on a budget. The glass-fiber POM handle tolerates a wet, busy kitchen.For an octagonal Japanese handle in the same steel, compare the Miyabi Koh 8-inch. Our guide to kitchen knife shapes explains the gyutoh. Learn MoreRegular Price: $154.95
Special Price $139.99
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Shun Classic 8-inch Kiritsuke
The Shun Classic 8-inch Kiritsuke is the knife Japanese chefs call the master chef’s knife, and it handles every task a chef’s knife would. Its long, relatively flat edge is ideal for slicing and push cuts, so it julienne, dices, and brunoises vegetables with precision, and its angled tip reaches into fine detail work. It is an excellent choice for cleaning and portioning boneless proteins, particularly fish, and it slices cooked proteins cleanly. The edge carries a slight curve as well, so the kiritsuke still accommodates a rocking cut. Cooks who try it often find it becomes their first choice. It shares the construction and handle of the entire Shun Classic line.
FeaturesKiritsuke profile: The long, flatter edge keeps the blade in contact with the board for clean slicing and push cuts, while the angled tip allows controlled detail work.Slightly curved edge: A gentle curve lets the knife rock through herbs when needed, so it adapts to Western technique as well as Japanese.VG-MAX cutting core: Shun’s proprietary steel is strong, fine-grained, and resistant to wear and corrosion, and it holds a very keen edge through extended prep.Stainless Damascus cladding: Layered stainless steel supports the core, adds stain resistance, and helps food release from the blade.Hand-sharpened double-bevel edge: The fine, symmetrical edge serves left- and right-handed cooks equally well.D-shaped ebony PakkaWood handle: The handle is comfortable in either hand, durable enough for daily use, and does not harbor bacteria.Full composite tang: The composite construction keeps the knife light and balanced.Handcrafted in Seki City, Japan: Each Shun Classic knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the knife can be professionally sharpened by the manufacturer whenever its edge needs restoring.
Tasks It Handles WellJulienne, dice, and brunoise cutsCleaning and portioning fishTrimming and portioning boneless meatsSlicing cooked roasts and proteinsSlicing vegetables and fruit with push cuts
Choosing Between the Kiritsuke and Its AlternativesThe Shun Classic 8-inch Chef’s Knife shares this knife’s length but has a more pronounced curved belly and a pointed tip, which favor a rocking cut. For a longer, narrower blade with a kiritsuke-style tip, the Shun Classic 9-inch Master Prep Knife brings the control of a utility knife to trimming and portioning. Cooks whose prep is mostly vegetables may prefer the fully straight edge of the Shun Classic 6.5-inch Nakiri. Learn More$199.95 -
Miyabi Artisan SG2 8-inch Chef’s Knife
If you want the performance of Miyabi’s powdered steel but care less about the look of Birchwood or Black, the Artisan line is the option to consider. The 8-inch Artisan chef’s knife has an SG2 core at 63 HRC, the same class of steel as Birchwood, with a hand-hammered tsuchime finish and a cocobolo Pakkawood handle.The hammered dimples break the suction between blade and food, so potato and cucumber slices fall away rather than clinging. The gyutoh profile push-cuts and rocks, and the SG2 edge holds for a long time without regular honing.For more length, see the Artisan 9.5-inch. To compare finishes, look at the Birchwood 8-inch chef’s knife. Our guide to kitchen knife shapes explains the gyutoh. Learn MoreRegular Price: $234.95
Special Price $199.99
