I have purchased several Victorinox knives, the smaller ones are merely OK and are a bit light for me. This one is one of my favorites, along with the chef's knife. It is quite sharp and cuts through bread easily. I use it for microwaved frozen bagels that are still a bit frozen all the time, slices through them like butter. Also cuts through tough european-style rye breads with ease. I noticed some reviewers complaining about the smell from the rosewood handle, I didn't notice any smell at all. That being said, the cheaper fibrox is a better value for sure and probably better performance-wise. I have it on my chef's knife, and it has a great, non-slip soft-touch grip. I bought the rosewood on this one because I like the look, no regrets but based on my chef's knife I would recommend the fibrox as the smarter buy.Very sturdy, aesthetically appealing and made in Switzerland. Can't go wrong with this knife in my book.