Chef's Knife, 25 cm, Victorinox Fibrox

Victorinox Fibrox Chef's Knife – precise cuts every time

This 25 cm Victorinox Fibrox chef's knife combines sharpness, durability and ergonomic design. The thin stainless steel blade with a hardness of 55 HRC ensures precise cuts through vegetables, meat and fish alike. The Fibrox handle provides a secure grip even with wet or greasy hands.

Ideal for professional chefs and food enthusiasts who value quality tools for everyday cooking, meat preparation and more detailed cutting tasks.

Professional sharpness and control

The 25 cm stainless steel blade gives you full control throughout the cutting process. The well-balanced weight of 200 grams reduces wrist fatigue during extended use. The knife's thin blade cuts through ingredients with minimal resistance, making it easy to produce thin, uniform slices without crushing the food.

Secure and comfortable grip

The Fibrox handle is engineered to deliver maximum comfort and safety during use. The matt surface and ergonomic design prevent the hand from slipping, even in wet working conditions. This makes the knife particularly well suited to prolonged precision work in the kitchen, where a secure grip is essential for both safety and quality of results.

Maintenance and longevity

To maintain the knife's optimal sharpness, it should be washed by hand as it is not dishwasher safe. Store it in a knife block or on a magnetic strip to protect the blade edge. With proper care and regular sharpening, this chef's knife will remain sharp and fully functional for many years.

The Victorinox Fibrox chef's knife stands out for:

• A precise 25 cm blade in stainless steel with optimal hardness
• An ergonomic Fibrox handle that ensures a stable grip in all conditions
• Professional quality suited to both home cooks and professional kitchens

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

How do I maintain my Victorinox chef's knife?
Wash the knife by hand with mild washing-up liquid and dry it thoroughly after use. Avoid the dishwasher. Store it in a knife block or on a magnetic strip to protect the blade edge.

How often should the knife be sharpened?
This depends on frequency of use, but it is generally recommended to use a honing steel regularly and have the knife professionally sharpened 1–2 times a year.

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