In 24 hours I will be able to report actual measurements, please hold.
So … I summoned an 8" chef's knife and a 6" chef's knife.
Generally speaking, at mid-knife and tip, there appears to be a low-angle 10–12° back bevel convexing to a 15° to 20° microbevel. The heel shows around 10–12° on the left, about 9–22° on the right. So there is a tiny bit of right-hand-bias, if you want to call it that.
Here are the measurements:
5.2003.15 6" Chef's Knife (47570)
Goniometry
tip: 10° back bevel, concaving to 20° microbevel at edgemid: left 10–15°; right 10–19°
heel: left 12°; right 12–22°
I think I'm reading it right. Source images below.
BESS
tip: 128mid: 123
heel: 144
microscopy
Can't complain.
5.2063.20 8" Chef's Knife (40520, 47520, & 45520)
Goniometry
tip: 11° back bevel, convexing to 22° microbevel at edgemid: left 10–15°; right 9–19°
heel: left 10–13°; right 9–22°
BESS
tip: 125
mid: 110
heel: 104
microscopy
We tilt the edge to see some reflections so you can gauge the beveling.There was perhaps a very small foil burr: viewed from one angle, very little reflection
but tilted just a little more, a bright line appears.
Still, very good.
The OOTB sharpness of the 8" Victorinox Fibrox Pro is comparable to my hand-sharpened Sakai Kikumori nihonkou gyuto (after a couple weeks of light use) which also returns results around 100–130 BESS.
Methodology
For microscope scale, please see Freehand Sharpening with Microscope Picsfrom start to finish … don't mind the heavy breathing, sorry about that.
Goniometry Details: 8" 5.2063.20
Goniometry Details: 6" 5.2003.15
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