I bought this knife over a year ago, and have used extensively in the kitchen since. It is the model nr. 956003 from the "Platinum" series by Felix, a German company. I have little idea what the Felix catalogue was like, but the name of this series hints that these might not be the lowest caste. Apparently Felix is out of business, since their website has been down for a long time now and their knives are sold in very few places anymore. The price for this piece was 44 euros at a local store, though I bought it on sale. I have seen higher prices asked for smaller knives of the line.
The blade is a about 165 mm long (cutting edge), about 43 mm wide, and of a santoku shape. The steel is 1.4116, a stainless steel with molybdenum and vanadium added (and manganese). This variation has .50 per cent of carbon. IIRC, it's somewhat similar to 420HC and 425M. Good for a kitchen knife. The blade is drop forged, full flat ground and has a very nice and even satin finish. The spine is about 2.5 mm thick.
The handle is overmoulded black plastic. Seam lines are visible when examined closely, but they are clearly sanded off after casting. There is a slight texture to the handle, kind of like sand blasted. The shape is very comfortable and I rate it among the best on kitchen knives. A metal disk with the Felix logo is embedded in the butt of the handle, a nice touch.
The knife was sharp when bought (and cut my finger in the first five minutes, very cleanly, didn't feel it at first). Edge retention has been better than kitchen knives by Fiskars and Hackmann of comparable size, and at least as good as Victorinox and Sanelli offerings (I haven't used the forged Victorinox knives though). This knife slices well. When slicing carrots, there is very little resistance. Cutting thicker items increase resistance, but anything under an inch thick feels like cutting water. Soft items like tomatos and cucumbers are cut very easily regardless of size. All light chopping I have done posed no problems what so ever. Cutting with a rocking motion is very efficient when the object is about 5 cm high or less. When larger, the handle must be raised quite high and comfort and control become issues. This unlikely to be a problem, and in such a case different approach (straight slice) is all that's needed.
My other general use kitchen knife is a large Hackman chef's knife (about half the thickness, 210 mm cutting edge, about the same height, maybe slightly lighter), which is a common knife in Finnish kitchens and of decent quality. The Felix out-cuts the Hackman when sharpened comparetively, in all respects. Their relation in price, about 3-to-1, reflects their efficiency quite well. I find myself using the Felix most of the time, and sometimes even in situations where a smaller knife would be more suitable. I credit this to it's excellent handling and balance. The balance point is about a centimeter on the edge side, and feels very natural. The handle seems to just "lock" into my hand when grasped, and it allows various grips with nothing but comfort. The knife is very easy to control, important when cutting "julienne" for example.
The only thing that might improve the knife would be the addition of "granton edge" style or similar scallops to prevent cucumber slices and such from sticking to the blade. although this would ruin the pleasing aesthetics to some degree.
Cleaning is easy. There are no gaps or loose fits where bacteria would nest. The handle is easy to brush clean as well, unlike some companies' knives which have a needlessly aggressive texture on the handles. There has been no corrosion, even when left soaked in tomato juices and such over night (and longer). Sharpening is easy on a large benchstone, but the steel tends to create a burr which is hard to lose. I have swiped it off with a Spyderco ceramic file (fine grit) and the edge has come out nicely sharp. A decent edge can be maintained with any commercial sharpener.
This is an excellent knife, and comparable to any knife in it's price range and above. Recommended without reservations. If you find one anywhere, that is.
The blade is a about 165 mm long (cutting edge), about 43 mm wide, and of a santoku shape. The steel is 1.4116, a stainless steel with molybdenum and vanadium added (and manganese). This variation has .50 per cent of carbon. IIRC, it's somewhat similar to 420HC and 425M. Good for a kitchen knife. The blade is drop forged, full flat ground and has a very nice and even satin finish. The spine is about 2.5 mm thick.
The handle is overmoulded black plastic. Seam lines are visible when examined closely, but they are clearly sanded off after casting. There is a slight texture to the handle, kind of like sand blasted. The shape is very comfortable and I rate it among the best on kitchen knives. A metal disk with the Felix logo is embedded in the butt of the handle, a nice touch.
The knife was sharp when bought (and cut my finger in the first five minutes, very cleanly, didn't feel it at first). Edge retention has been better than kitchen knives by Fiskars and Hackmann of comparable size, and at least as good as Victorinox and Sanelli offerings (I haven't used the forged Victorinox knives though). This knife slices well. When slicing carrots, there is very little resistance. Cutting thicker items increase resistance, but anything under an inch thick feels like cutting water. Soft items like tomatos and cucumbers are cut very easily regardless of size. All light chopping I have done posed no problems what so ever. Cutting with a rocking motion is very efficient when the object is about 5 cm high or less. When larger, the handle must be raised quite high and comfort and control become issues. This unlikely to be a problem, and in such a case different approach (straight slice) is all that's needed.
My other general use kitchen knife is a large Hackman chef's knife (about half the thickness, 210 mm cutting edge, about the same height, maybe slightly lighter), which is a common knife in Finnish kitchens and of decent quality. The Felix out-cuts the Hackman when sharpened comparetively, in all respects. Their relation in price, about 3-to-1, reflects their efficiency quite well. I find myself using the Felix most of the time, and sometimes even in situations where a smaller knife would be more suitable. I credit this to it's excellent handling and balance. The balance point is about a centimeter on the edge side, and feels very natural. The handle seems to just "lock" into my hand when grasped, and it allows various grips with nothing but comfort. The knife is very easy to control, important when cutting "julienne" for example.
The only thing that might improve the knife would be the addition of "granton edge" style or similar scallops to prevent cucumber slices and such from sticking to the blade. although this would ruin the pleasing aesthetics to some degree.
Cleaning is easy. There are no gaps or loose fits where bacteria would nest. The handle is easy to brush clean as well, unlike some companies' knives which have a needlessly aggressive texture on the handles. There has been no corrosion, even when left soaked in tomato juices and such over night (and longer). Sharpening is easy on a large benchstone, but the steel tends to create a burr which is hard to lose. I have swiped it off with a Spyderco ceramic file (fine grit) and the edge has come out nicely sharp. A decent edge can be maintained with any commercial sharpener.
This is an excellent knife, and comparable to any knife in it's price range and above. Recommended without reservations. If you find one anywhere, that is.
