Chef's Knife - Stainless Steel - Fibrox - 25cm - Black

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. The Fibrox handle provides a secure grip, even when your hands are wet or greasy.

Perfect for professional chefs and food enthusiasts who appreciate quality tools for everyday cooking, meat preparation, and finer cutting tasks.

Professional Sharpness and Control

The 25 cm long stainless steel blade gives you complete control over the cutting process. Weighing in at a balanced 200 grams, it reduces wrist fatigue during extended use. The knife's thin blade slices through ingredients with minimal resistance, allowing you to create thin, uniform slices without crushing the items.

Secure and Comfortable Grip

The Fibrox handle is designed to provide maximum comfort and safety during use. Its matte surface and ergonomic design prevent slipping, even in moist working conditions. This makes the knife particularly suitable for prolonged precision work in the kitchen, where a secure grip is crucial for both safety and the quality of your work.

Maintenance and Longevity

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

The Victorinox Fibrox chef's knife excels in:

• Precise 25 cm long stainless steel blade with optimal hardness
• Ergonomic Fibrox handle that ensures a stable grip under all conditions
• Professional quality for both home cooks and professional kitchens

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

Frequently Asked Questions

How do I maintain my Victorinox chef's knife?
Hand wash the knife with mild soapy water and dry it thoroughly after use. Avoid the dishwasher. Store it in a knife block or on a magnetic strip to protect the edge.

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

AI has assisted with the text, and therefore errors may occur.