The Fibrox Pro Slicing Knife has become a very popular kitchen tool. There are two primary reasons why. I'll go over the facts and then discuss what I believe the manufacturer's strategy is.
First, we've all had the experience of cutting a big deal with a small blade, or an even smaller blade with a huge amount of food being cut. Now this is not unique to us. We all feel like we can hack it, but, the truth is, it's much easier to just cut a blade to a proper length and open the same blade up and then follow the guide lines for the thickness of the blade in order to make it easier.
Secondly, there is a very obvious 'fallout zone' in any kitchen (unless you have a professional chef) where the flow of temperature in the room can cause issues with the food or cutting surface. That's not something you want to deal with. But, most people try to force themselves into the same position they'll be trying to fix next, so they end up making their job much harder.
Now, there are two companies that have designed some really nice knives, and they're each bringing a little bit of their design to a manual offering. I'm going to cover what I believe to be the main issues between the two, and then move on to what I believe is the clever trick that the Granton Blade uses to create an easier opening pattern. This idea is actually patented and patent pending.
The Granton Blade makes it's own blades. I won't get into the size of the blade, as I think everyone knows how to handle the size. You'd be surprised how much is known about the specs of various different blades.
There are some other points that differentiate the Pocket Knife from a smaller knife. One is the placement of the handle. There is no place to adjust the angle for a thin edge, and the Pocket Knife really only needs one angle.
Now, that said, the Pocket Knife does have a slight problem. The pocket itself is quite shallow. There are a lot of problems associated with the lack of depth, and the general lack of depth of field.
The Granton Blade was designed by Steve Grant of Fibrox Pro. He worked on this knife with several different people at different stages of development. At one point, he actually did everything himself. This resulted in a nicely rounded, well balanced blade, which is the primary thing that differentiates the Pocket Knife from other knives.
The way the Pocket Knife opens is even more impressive. If you look at how a knife actually opens, you'll see that it doesn't open on the first blade, or even the second blade. It opens with a combination of thick-thin guides, which generally will range from thin enough to shave the nail to thick enough to make the nail unnoticeable.
The way the blade opens, or what I call the 'slide and slice' type of opening, is great. It allows you to use the entire blade for getting into tough spots and it also helps you to evenly distribute the cuts throughout the knife.
However, I don't think there's a certain point where you can't get better at the knife. It's just that, with the right blade, it can be close to impossible to adjust the guide lines at certain points, when trying to really open the blade up.
As a final note, I'm just mentioning the fact that the FibroxPro Slicing Knife has a bit of a unique design. I haven't had any major experience with any other kitchen tools, but there are a lot of other great knives, and I think you'll find them to be very useful.