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Victorinox - 6" Chef's Knife with Rosewood Handle - 40029

Victorinox - 6" Chef's Knife with Rosewood Handle - 40029


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SKU: VIC-40029


Was $71.99
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Quick Overview

The 6" chef's knife from Victorinox features an elegant rosewood handle that is ergonomically designed to reduce wrist tension and triple riveted for durability. Versatility makes the chef’s knife the most used blade in any kitchen, so a durable blade is paramount. The Victorinox stamped blade is made from high-carbon stainless-steel that is conically ground length and crosswise. This results in a wider break point and an edge that is more resistant to fracturing while creating less friction when cutting.

Suitable For:

  • Commercial
  • Home Chef
  • Professional Chef
  • Restaurant
  • Made in Switzerland
  • 6" long
  • 1-1/4" width at handle
  • Rosewood handle
  • Stamped construction
Also known as: 037-40029, SWA-40029
Handle Type
Rosewood Handle
Victorinox Rosewood
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5 /5

Based on 1 customer reviews

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Reviewed by Robert D. on 03/02/2019
The 6" Victorinox Rosewood was my first experience with Victorinox knives. I was so delighted with this product, that I immediately bought another to "gift" to our daughter. This knife is VERY sharp and very nimble. The rosewood handle is exceptionally "warm" to the touch. The overall balance lends itself to the feel of being very light weight and agile. The absence of a bolster, allows for sharpening the full length of the blade. Blade thickness is quite thin,,, which greatly reduces "wedging in the cut", so it's a joy to use for such tasks as dicing onions. This is my "do-it-all" knife that I keep handy at all times, and don't want to be bringing out my larger 8" and 10" Zwilling Professionals or my big Wusthofs. It's also ideal as a shorter carving knife when making sandwiches, etc. Unlike many utility knives of this length (and shorter), this 6" Rosewood features a full-sized handle vs the much thinner handle found on many petty knives which are in the 5" and under category. Maintaining the edge is a breeze. A couple of quick swipes with a ceramic honing rod is all it takes to bring this edge to exceptional sharpness. At 55-56 on the Rockwell scale, these blades won't retain an edge as well as the harder 58-60 blades,,, but that's fine. You also don't have the brittleness and possibility of chipping that you see on some of the super-hard blades, and those knives can be a pain to restore an edge, especially for inexperienced users. I wash my knife blades separately, immediately after every use, with warm soapy water,,, then dry them thoroughly with a soft cloth,(keep the Rosewood handle dry while washing). To protect the blade, I simply store the knife in the plastic sleeve that it came in, Do a little research to see what kind of steel is used by Victorinox, and I think you may be pleasantly surprised to see that these are not your "cookie-cutter stamped stainless-steel" throwaway blades. The ultra-fine carbon steel particles, as well as eveness of particle grain distribution, lends itself particularly well to attaining a very sharp edge. These Swiss-made knives use German steel,, forged at 1050 degrees, and Victorinox has been around for over 130 years.

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