Fibrox knives are decent quality most things more expensive fibrox only differ on qualities that are really only better as the result of personal preference rather than objective quality, the steel is hard enough the blade stock is thin enough to be useable but thick enough to be tough the handles are adequate basically there is almost nothing you can do with a kitchen knife that fibrox knives can't do. That being said I think they are ugly and I don't personally like how they are balanced.Thank you!
The Fibrox seem to be 1/4 of the price. Are they 1/4 of the quality? I’m not looking for cheap or to save money. I do want quality in the under $150 limit as much as I can get but not cheap out. which Fibrox do you recommend and would you choose it over the Wustoff you suggested?
My mom has a Victorinox bread knife for probably 60 years. She claims it’s her fav knife.
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