Reviews for Victorinox 6.8063.20-X2 8 Inch Swiss Classic Chef's Knife

People say Victorinox is really similar to Wusthof.


The handle is large and comfortable too, I have very large hands so it's ...

Sharpest knife I have ever owned, including several Calphalon and a couple Wusthof knives. The handle is large and comfortable too, I have very large hands so it's a real boon for me. There is a reason this knife keeps winning awards, if you are looking for a good Chef's knife you need look no further.


Can't go wrong with Victorinox

This knife has quickly become one of my favorites and I have been moved to buy other Victorinox kitchen knives as well. This knife is of lighter construction than my Wusthof blades, which leads me to wonder if it would stand up to the rigors of use in a commercial kitchen, but then it was only a fraction of the cost of a Wusthof. It arrived with a razor sharp edge and is comfortable to use with a good stable grip. It should prove to be a good tool for any typical home chef.


Quality knife

Well designed functional knife recommended by America's Test Kitchen. I have used Wusthof all my life and find these to equally effective. My only issue is the lack of bolster. I prefer a bolster for gripping. The angle of the handle for not allow the knife to sit flush in a knife block



Knife is amazing. I would put it up against a Wusthof or Henckels, and it's half the price of those.


Fast and controllable slicing; easy to clean; my favorite chopper/slicer

My late father turned me on to the Victorinox Swiss Classic Chef's Knife and I'm so glad he did. It's a great value, too! I've sharpened it to 15 degrees in my Chef's Choice Trizor XV EdgeSelect Professional Electric Knife Sharpener and it has been a flawless tool for me ever since. The change from 20 degrees to 15 degrees *is* noticeable, and this Victorinox seems to love its new edginess. I have a Wusthof chef's knife as well, but I just don't use it given the Victorinox slotted next to it in my block. The mottled plastic handle is solidly non-slip in my hand. My only mistakes with it were my own darned fault: chop down into an avocado pit and overreach to knick the back of a finger and, worst, I was slicing onions for my chile verde and fed my left ring finger under the blade. Yeah, I learned the hard way about the "bear claw" grip from the receptionist at my doctor's office. (Please: learn from my mistake and not require your own!) That onion goof nearly took the tip of my finger off! Thank goodness for the Valley Medical Center's Urgent Care group! Novocaine, water rinse, stitching, and an it's-about-time tetanus booster. The next weeks were tough on this piano player! (I think it was two months before I dared play.) When in doubt, I'd say "Take a Knife Skills class" and learn safety and efficiency at the same time. Ever since, when I watch cooking videos (e.g. Flo Lum's excellent ones on youtube), I am homed in on the knife work. Next knife purchase will be a Sant... Read More


I may be spoiled by my wusthof icons but I'm ...

I may be spoiled by my wusthof icons but I'm just not impressed with this thing, the balance is off and it doesn't keep an edge all that well