When it comes to chef’s knives, few tools are as universally used—or hotly debated. America’s Test Kitchen recently revisited their long-standing recommendation of the Victorinox Fibrox Pro 8-inch Chef’s Knife (Model 5.2063.20), affectionately nicknamed "Old Faithful." Their verdict? Still the champ. With its affordable price, lightweight build, and solid out-of-the-box edge, it checks all the boxes: sharpness, comfort, and value.

And I’ll say it upfront—the Victorinox is a solid pick. Especially for the price. But after years of sharpening, restoring, and testing hundreds of knives across countless brands and steel types, I’d like to gently offer a broader perspective. Because while sharpness, comfort, and price are crucial, they’re not the only factors that matter—especially if you're someone who actually uses a knife regularly in a real-world kitchen.

Let’s dig in.

The Three-Point Test: Sharpness, Handle Comfort, and Price

America’s Test Kitchen based their review on three pillars:

1. Ease of cutting through ingredients
2. Comfortable handle
3. Retention of sharpness

These are solid metrics. But let’s break each of them down a bit further—because as anyone who’s used a cheap but sharp knife knows, not all sharp edges are created equal.

1. Sharpness—Out of the Box Isn’t the Whole Story

The review highlights factory sharpness and blade geometry, noting that some wider-angle knives (up to 16° per side) still performed well due to great factory sharpening and honing. And that’s true—to a point.

Factory edges are notorious for inconsistency. Many brands get one or two passes on a belt grinder and call it done. The Victorinox Fibrox Pro happens to be better than most in that department. But it’s still a stamped, soft steel knife—meaning it will dull quickly with regular use. And once it dulls, you’re at the mercy of your sharpening skills or your local sharpener (hello there 👋).

That’s where steel matters.

The Victorinox uses a relatively soft stainless steel (likely X50CrMoV15 or something close), which is tough and stain-resistant but doesn’t hold an edge for long. The Mercer Renaissance, their runner-up, uses similar steel. These are forgiving steels—great for beginners—but they’re not what I’d recommend for someone who wants longer-lasting sharpness.

If you’re willing to spend just a little more—say, $90–$120—you enter a new tier of knives that use harder, more refined steels like VG10, AUS-10, or even some of the newer powdered metallurgy steels like CPM S35VN. These offer far better edge retention and sharper apex potential. You sharpen less often, cut more cleanly, and don’t need a strop or steel every two days just to stay sane.

That’s worth something, even if it doesn’t fit under a $75 price cap.

2. Handle Comfort—Yes, But for Who?

Handle comfort is incredibly subjective. The reviewers rightly mention things like finger clearance, grip texture, and wet-hand safety. All good points.

But here’s the thing: a lot of people don’t know what kind of handle they actually prefer until they’ve used it for a few hours straight. Some folks love the grippy, chunky feel of the Fibrox handle. Others find it too bulky or “plastic-y” compared to a contoured wooden or micarta handle that molds better to the hand.

Testers in the video commented on avoiding swoops or aggressive curves, which makes sense from a generalist perspective. But if you have larger or smaller hands, or specific grip preferences (pinch grip vs. hammer grip), you may find those generalizations fall apart. A knife that’s great for someone slicing one tomato might become a chore after an hour of prep.

If you do a lot of cooking, or just want a knife that disappears into your hand, look into brands like Tojiro DP, MAC Professional, or even the made-in-USA knives from Lamson or Artisan Revere. They strike a better balance of ergonomics and materials than budget-oriented options, especially over the long haul.

3. Price—The $75 Ceiling Isn’t Sacred

Look, I’m all for saving money. There are excellent knives under $75. But framing that as a hard ceiling cuts out a huge range of knives that deliver exponentially better long-term value.

If you're someone who cooks daily, you're going to sharpen your knife more often if you buy a softer steel knife. That means more wear, more time, and ultimately more cost—either from replacing the knife more frequently or paying for professional sharpening more often.

Spending $100 once on a quality chef’s knife with premium steel that holds an edge 3–5 times longer? That’s a smarter investment over time.

It’s not just about initial price—it’s about the total cost of ownership.

What I’d Recommend Instead

So, if you’re not tied to a $75 budget, here are a few chef’s knives that I’d recommend, depending on your needs:

🔪 For the Budget-Conscious Beginner

Tojiro DP Gyuto (210mm) – ~$85
A fantastic Japanese hybrid with VG10 steel, excellent edge retention, and solid fit and finish. The handle is basic but works well for most users.

🔪 For Western Knife Lovers Who Want More Heft

MAC Professional 8-inch Chef’s Knife – ~$120
Stays sharper longer than the Victorinox, has a nice weight, and a more refined blade grind. Ideal for folks who want a "familiar" Western profile with serious edge performance.

🔪 For the Design-Forward Cook

Wüsthof Classic Ikon 8” – ~$170
If you love a contoured grip, rock-chopping motion, and traditional Western style, this is a knife that will last a lifetime (and it's a dream to resharpen).

🔪 For the Minimalist or Semi-Pro

Artisan Revere 8.5” Chef Knife – ~$400
A big leap in price—but for good reason. CPM steel, outstanding geometry, made in the USA, and nearly indestructible. This is the last knife you’ll need to buy.

And Don’t Forget: Sharpening Is Half the Battle

No matter how good your knife is, it will eventually get dull. And here’s where I strongly agree with America’s Test Kitchen: factory sharpness makes a huge difference... at first.

But every knife eventually reaches the same reality—cutting performance comes down to maintenance.

That’s where professional sharpening comes in. A well-sharpened knife, even a budget one, will outperform a premium knife with a dull edge every time. So don’t fall into the trap of thinking a good knife is good forever. Invest in a ceramic honing rod, learn how to strop, or get on a sharpening schedule (shameless plug—I know a guy).

A Final Word on the Victorinox Fibrox Pro

I don’t mean to dunk on the Victorinox Fibrox Pro 8-inch Chef’s Knife (Model 5.2063.20). It's popular for a reason. It’s affordable, safe, easy to sharpen, and widely available. For someone just starting out—or outfitting a rental kitchen or vacation home—it’s still a top choice.

But if you’re serious about cooking, sharpening, or just using tools that make the job smoother, it’s worth stepping beyond the “safe” recommendations.

Knives aren’t one-size-fits-all. The best one is the one that fits your hand, suits your cutting style, and stays sharp long enough to make dinner feel like less of a chore.

So while America’s Test Kitchen nailed a lot of their points, I’d say this: don’t stop at $75. Your hands—and your tomatoes—deserve better.

Need Your Knife Sharpened in the Madison, WI Area?
If you’re local, come see me at the Sun Prairie Farmers Market. I’ll get your chef’s knife sharper than the day it left the factory—and I won’t let you walk away until it glides through a tomato like it’s made of air.