Reviewed by Valery Grin · · updated May 29, 2026
Victorinox Fibrox Santoku Knife 17 cm
Light Swiss-steel santoku with non-slip handle
From€54
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- Material
- Acero inoxidable suizo Victorinox
The versatile santoku that chops veg, herbs and meat for the grill without asking permission. Swiss Victorinox steel, light and factory-sharp, with the Fibrox handle that grips even greasy hands.
The Victorinox Fibrox santoku (ref. 5.2523.17) carries a 17 cm Swiss stainless blade, light and broad-profiled, ideal for chopping, slicing and dicing with the santoku’s signature downward stroke. The textured polypropylene Fibrox handle gives a secure grip even with wet or greasy hands — a real edge mid-grill. Dishwasher safe, balanced and near indestructible: the Swiss workhorse seen in pro kitchens worldwide.
The santoku we recommend without thinking: light, sharp, secure grip with greasy hands. Swiss steel proven in real kitchens. Best value of the batch.
Pros
- Swiss stainless steel, factory-sharp
- Broad santoku blade: chops, slices and dices with one knife
- Non-slip Fibrox handle with wet or greasy hands
- Very light and balanced for long sessions
- Dishwasher safe and near indestructible
- A reliability benchmark in pro kitchens
Cons
- Plastic handle: practical but no aesthetic prestige
- Softer steel than a Japanese one: dulls sooner (but hones back easily)
Who it's for
Any griller wanting a single all-rounder knife for kamado mise en place.
Not for
Anyone after a heavy, prestige forged knife: the Fibrox is functional, not luxe.
Specifications
- Material
- Acero inoxidable suizo Victorinox
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Goes well with
Continenta Walnut Cutting Board with Stainless Steel Drawer
El santoku corta vertical sobre tabla; la de nogal con cajón recoge la verdura picada mientras seguís trabajando, ideal para mise en place.
€123
Arcos Honing Steel 230 mm
El acero Victorinox se afila fácil pero pierde filo antes que un japonés duro: la chaira a diario lo mantiene cortando como recién comprado.
€10
Wüsthof Classic Chef’s Knife 20 cm
El santoku pica vertical; el chef de 20 cm añade el balanceo y el alcance para piezas grandes. Juntos cubren todos los gestos de corte.
€125
FAQ
What's the difference between a santoku and a chef's knife?
A santoku has a shorter, wider, drop-point blade made for vertical cutting (chopping, slicing) rather than the chef's rock motion. Its 17 cm make it very manageable for vegetables, fish and boneless meat, and the typical santoku dimples help the slice not stick. For breaking down large pieces or long cuts, a 20 cm chef like the Wüsthof does more.
Is Victorinox Fibrox steel good and dishwasher-safe?
Victorinox stainless steel is the benchmark of many professional kitchens: it sharpens easily and takes daily use, though it loses its edge sooner than very hard Japanese steel. The non-slip Fibrox handle is dishwasher-safe, but as with any knife we recommend hand-washing so the edge lasts longer. Hone it often and it stays like new.
Is it a good first serious knife?
It's probably the best performance-to-price ratio to start with: light, easy to sharpen and practically indestructible. If you get on with the santoku, it's a knife for life; if you prefer the rocking motion, consider a 20 cm chef. Pair it with a decent-sized board and a steel and your kitchen is sorted.