Does anyone else have these or use them?

They're all over the gun shows here, usually 3-5 bucks each, and are the sharpest knives I own.  

I like the red handle ones as they are easier to find in a drawer and more Swiss.  

They're the cat's meow as far as I'm concerned.  

good inexpensive stamped knives, take an edge easily. You'll find em as kitchen knives in most joints that supply them.

I have several of these also.  They are my "go to" knives in the kitchen.  My favorite is the semi-flex boning knife.  I can pretty much accomplish almost any kitchen cutting task with either the semi-flex boning knife or or my chef's knife.

I friend of mine who worked in a processing plant turned me onto them.  I own a nice henkels chef's knife, but I am just as pleased with the victorinox ones.  In fact, I've often considered buying a complete array of the victorinox knives.  I'm sure that they'd last a lifetime.

Best of all, they are washable.  Highly recommended.

M.L.

I've bought dozens of  regrounds that were salvaged from butchers and fish mongers. I give them out as gifts. I love 'em.!

Sharp. Heavy. Well balanced. Designed to make any type of "cutting" an ease!

Here's where I get my Forschner Victorinox knives:  Knife Outlet .  I recommend staying with the Fibrox handles, rather than wood, for utility purposes.

I believe that the standard "Victorinox" brand is a stamped blade, while the R.H. Forschner 'Victorinox" knives are not.  I stand corrected.

I've never seen these with red handles.  $3-$5 apiece is an amazingly low price.  The ones I've been purchasing are usually at least $15.

M.L.

Quoted:  In fact, I've often considered buying a complete array of the victorinox knives.  I'm sure that they'd last a lifetime. Best of all, they are washable.  Highly recommended. M.L.

Not a lifetime. Had one break off at the handle. The metal had stressed or rusted through where the handle and blade met. I used the knife normally and never put it in the dishwasher.
For nine bucks, though, it was still a decent knife.