When I took this Victorinox Granton Edge Slicing Knife with Fibrox Handle out of the box I must confess that I had doubts about my judgment in having ordered such an awesome slab of steel. And, as I added it to my knife rack, I couldn't help wondering if I would ever actually find a use for it.
Now, some months later, I am happy to report my trepidations were wholly unfounded. In fact, I find I use this knife just as often as my other primary "go to knives" - an 8" chef's knife, a boning knife, a paring knife, and a Chinese cleaver. All but one of these is a Forschner/Victorinox, a brand whose price performance ratio is hard to beat.
I cure and smoke my own bacon, and this knife lets me produce slices just as thin as I like, nice and even, and with very little effort. But that isn't the only thing I use it for - this evening I quickly reduced a slow-cooked (8 hours) eye of round into wonderful thin slices for making roast beef sandwiches. And if I ever get around to cooking myself one of those big steamship rounds, well, I'm all ready for the slicing ! This knife is great for hams and turkey breasts as well.
My only complaint (and it isn't much of a complaint) was that it could have been just a little sharper when I got it, but since regular sharpening and steeling are just part of the routine of using a knife like this, it wasn't a big deal. Just know that you may not be getting the optimum performance out of this knife if you haven't sharpened it since it arrived.
If you serve much meat, I wholeheartedly recommend you consider this knife. Nothing beats it for the ability to produce beautiful slices with a minimum of effort and skill.