It is currently Thu Jul 24, 2014 2:39 pm



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 3 posts ] 
Author Message
 Post subject: Forschner Fibrox Santoku Knife
PostPosted: Thu Nov 29, 2012 3:55 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7188
Location: Madison Wisconsin
Cktg,
I'm looking into the Forschner Fibrox Santoku Knife 7". I have a 8" fibrox that I've been using for years and it has held up great. I want a durable santoku now. Is there a dimension difference with the santoku blade thickness compared to the fibrox chef's? And is the handle thick/slim? I have big hands an like a semi thick handle, like that of the one on the fibrox? Thanks so much.

Cheers
Mike



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Forschner Fibrox Santoku Knife
PostPosted: Thu Nov 29, 2012 3:57 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7188
Location: Madison Wisconsin
Hi Mike,

For some reason they use a different handle on the Santoku which is hard and small. I would advise you not to get it if the handle is important to you.

Most of the other ones in that series have the big handles except for the 3" parer.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Forschner Fibrox Santoku Knife
PostPosted: Sat Dec 01, 2012 2:37 pm 

Joined: Thu Jun 28, 2012 11:33 pm
Posts: 87
I own the Santoku and am not all that thrilled with it. It perform ok but like Mark said the handle is smallish and the steel didn't seem to hold and edge as well as my chef knives from them did. Might be because the blade is already a touch thinner and with the lack of material to back it up and combination of semi soft steel the edge may round off a touch easier. But that is just a theory.


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 3 posts ] 


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred