Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
- 12-inch Granton Edge Slicing Knife has a safe, rounded tip and gives a long, straight edge to maximize the cutting surface
- High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
- Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
- Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
- Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
The R H Forschner by Victorinox Slicing Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over
Rating: 
(out of 36 reviews)
List Price: $ 68.60
Price: $ 36.92
Review by Glyde Hannah for Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
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For years I’ve used an electric knife to slice turkey, roasts, ham, etc. No matter how well I sharpen a carving or chef’s knife, I’ve been unable to avoid sawing back and forth to complete a cut, or worse, having the meat just tear apart as I cut. And thin, deli-style slices are just a dream, even with a sharp electric knife.
This slicer has cured all that. It’s long enough to complete a breast cut on a 30-lb turkey in one stroke, and wide enough to make that stroke in a dead-straight line with little or no guidance from me. Thin ham slices for sandwiches are no problem at all. And it’s sharp enough cut through the tenderest meat as if through warm butter. The small grooves on the blade seem to keep slices from sticking, making for an effortless cut.
I bought this knife on the basis of a review in Cook’s Illustrated. You can spend more, or less, but I don’t think you can buy a better slicer.
Review by Don Eylat for Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
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Whyis thisa superior slicing tool? 1. it is long enough to slice a thin largeslice off a large ham or roastof beef witout having to “saw’ back and forth which shows up in the slice as ugly ridges.2.it is wide enough to give the blade heft and enabling the user great control.3.the blade is flexible but just enough to provide agility,thus increased cut control. the rigidity makes it easier to produce uniformly thin slices4 as the extrawidth provides registration(contact) withthe uncut surface and this offersadditionalhelp in slicing thinly and uniformly.
The one negative:the granton hollows: they are of verylittle help but shorten the useful life of any knife by 90% but thatmight still be a lifetime ifyou resist shrpening: Steel before each use and learn to hone instead of grinding away precious steel. This said, I still own and use a wide blade Forschner chef knife wich I sharpened monthly on a slow verfine grindstone and after 30 years of daily use has only lost 3/8 ” of width and is actually down to a standard chef knife’swidth so that it has only another 25 years of useful life.(since I’m 80 Idon’t really worry…)
Review by Fidel, MD for Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
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I’ve been wanting a large granton slicer for quite awhile…but never could quite see paying the cost of a forged blade.
This is a terrific knife, and an excellent value. It arrived sharp, and a quick honing keeps it that way. My slicing is better than ever.
Review by J. Hevner for Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
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I enjoy good knives. I throw away those that just don’t cut it (pun intended). This one’s a keeper. Uniquely designed, it is very long to be able to stretch across the whole breast of a turkey and cuts perfectly. It is a thin design, making it less bulky to hold. I’ve had knives that hold onto whatever it cuts, but this one easily lets go of whatever it slices. However, on meats that are less dense, ie pot roast, it didn’t do as well… but what knife does? Let me know! It’s pricey, but this one will be around our holiday tables forever.
Review by H. Hanasik for Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
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We too purchased this knife after a reading a review about in Cooks Illustrated and heeding the advice of Food Network’s Alton Brown.
We were convinced that we wanted a knife that sliced paper thin and in one stroke, did not wander during the cut and thus produce non uniform slices, and did not leave cutting ridges on the face of our meat.
We roasted prime rib and set about carving it. Our first impression was that it was too flexible and too thin. The first few slices looked novice like. We were also disappointed that we could not seem to slice one piece of roast in one motion as demonstrated by Alton.
However, when we fished out our 10″ chefs knife for comparison, we immediately appreciated the difference. The chefs knife could not cut slices as thinly, consistently, or as cleanly as the Victorinox. We then compared it to our Henckles knife that is part of a carving set we received as gift. The Henckles is 8″ of forged steel and beautifully finished, but it left us wanting more flexibility and four more inches of blade. The Victorinox abundantly provides both.
As we practiced, we became proficient. We found we could slice cleanly despite having to reciprocate the knife, we could slice uniformly, and most importantly, we could duplicate the deli sheer thin widths we like so much.
Potential buyers desiring these characteristics will not be disappointed