Pros: High Value; Sharpens Easily; Comfortable; F&F
Cons: Dulls Easily; Awkward "German" Geometry.
One of the two or three least expensive knives which actually takes a good edge.
The previous review is actually very good, but I felt it was a little enthusiastic. If it's a four or five star knife, what are Masamotos, Tadatsunas, and Kikuichis? Yes, Forschner Fibrox is an excellent knife for the price, but price aside, the chef's knives are just okay.
Generally, everything about the Fibrox and Rosewood lines (same except for the handle material) is generally "good to excellent for the price." Two happy exceptions are the butchering knives which are the industry standard; and many of the parers.
However, the chef's knives, don't have mediocre to crummy "edge holding" characteristics. That is, they dull easily -- rolling and waving (deform from impact on the board), and wear quickly. Consequently the knives need frequent, almost constant steeling, and frequent sharpening as well. For a home cook whose knife doesn't see much use, and who can tolerate a certain amount of dullness, it means steeling everyday and sharpening once a month -- no big whoop.
For pros though, it's steeling as little as four or five times a service, or as much as every few onions; and a full on sharpening at least a couple of times a week. PITA for sure.
BUT they do have very good edge taking characteristics. They take their edge very quickly, and are quickly and easily maintained on a steel. Also, partly as a function of their thinness, they take one of the best edges of any mass-produced European or American made chef's knives.
Their profile geometry is also a function of their origin. That is, the chef's knives are "German profile." That means there is a lot of arc to the edge and belly. In turn that favors a particular type of chopping style which requires rocking the handle quite a bit in order to not "accordion." Whether you like that or not is a matter of taste and training. However, it seems to me that most people with good skills prefer a "French" (which along the edge is also a Japanese) profile. I certainly do.
Nevertheless, because of its good F&F, comfort, and edge taking characteristics: Highly recommended for the student, the cook starting his first job, or a budget minded home cook.
Bottom Line: Forschner represents the least amount of money you can spend for a decent knife. By the time you get tired of its BS or wear it out, you'll be ready to buy better.
Post Script: I've edited my "Overall" score to balance the previous reviewer's score -- which I think is overly enthusiastic. Yes, Forschner Fibrox is a good value, but no way is it a four or five star knife. Two to two and a half is more like it.