Victorinox 12 Inch Fibrox Pro Slicing Knife with Granton Blade

The knife arrived in an oversized clear plastic sleeve, which is not really great for storage exactly…so, that detail I need to work out. But that is not really a knife critique.This knife came out of the package sharp as a razor. The handle is textured, and I think that it allows for a secure grip even with wet or slippery hands. The handle may be a bit short, but that is a nitpick thing that I do not think is of any real concern.The blade is thin, and I used it twice immediately to see how well it cut:First, to cut cooked strip steaks for “presentation” (I wanted to see how well this thing sliced). Like a hot knife through butter (no pun really intended, but it is an opportunistic metaphor).Second, to open a two-bone rib roast vacuum bag, and slice the rib roast into two (gigantic) steaks. The plastic bags I use for vacuum packing/freezing are pretty thick, and while not really that difficult to cut open, if your knife is not optimum sharp, you need to have a little bit of tension on the bag to get it to cut. With this knife, I had no issues. I had decided to “butcher” the rib roast (by cutting it in half) anyway, and this thin blade was the perfect tool. Two perfect steaks, and I could tell that this was a definite purpose slicing blade…I could tell that this was a thin blade design, and really sharp.I purchased this to cut brisket. I am smoking a brisket today, and I fully expect perfect slices with this knife.This brand came highly recommended, and I think that I agree. Hoping that the edge stays sharp…I am looking at a butcher essentials set from Victorinox, as well…might as well get some real tools that are right for the job.