Unless you want to learn everything about Japanese knives the victoriaknox fibrox is the best in terms of value for a western style chef knife.
It’s sharp out of a box, decent steel with decent edge retention, very comfortable handle and good geometry and thinness so it passes through ingredients very easily. I wouldn’t seriously consider most other knives unless they are Japanese style knives (what I use) or a certain shape that you want.
It’s only 30$. It sounds too good to be true but most of the characteristics of a good knife purely come from good design (comfortable handle, blade geometry, thinness, etc).
Unless you want to learn everything about Japanese knives the victoriaknox fibrox is the best in terms of value for a western style chef knife.
It’s sharp out of a box, decent steel with decent edge retention, very comfortable handle and good geometry and thinness so it passes through ingredients very easily. I wouldn’t seriously consider most other knives unless they are Japanese style knives (what I use) or a certain shape that you want.
It’s only 30$. It sounds too good to be true but most of the characteristics of a good knife purely come from good design (comfortable handle, blade geometry, thinness, etc).