Swiss Made 🔥 Victorinox Fibrox 18cm / 7 inch Butcher Knife / Utilities Knife / Pisau Lapah / Pisau Sembelih 5.5203.18

18 cm, straight, black Fibrox handle

Product information

Victorinox Butcher knife • Blade length: 16cm • Blade: straight • Handle: Fibrox • Handle colour: black Attributes: • Fibrox handle, suitable for use of HACCP (handle is sterilisable up to 150°C) • Whether for chefs or butchers: the knife is the most important tool of the trade in both professions. Victorinox professional knives stand out thanks to their high-quality, durable materials and ergonomic design as well as being carefully developed for their intended purpose. Thanks to the broad product range, every professional will find the right knife for his or her specific requirements. The right blade hardness and the laser-tested cutting angle guarantee high edge retention. • Victorinox butcher's knives have extremely sturdy blades that come in different shapes and are available for various applications.

Product features:

🔥 non-slip - even when wet

🔥 good blended out

🔥 ergonomic

🔥 Made of stainless steel of the high quality

🔥 very sharp, robust and with permanent grinding

🔥 less risk of injury from the rounded edge of the blade spine

Product Specification:

Perfectly balanced

Satin Chrome Finished

Blade Length: 7″/180mm

Total Length: 305mm

Weight: 132g

Type of Edge: Normal straight edge

Handle Material: Thermoplastic Elastomers (TPE)

Dimension: Total Length 305mm, Blade length 180mm

Dishwasher safe

Fibrox

Ergonomic designs, anti-slip handles, high strength, exceptional cutting power and long service life – these are just some of the advantages that make Fibrox knives so ideal for professional use. But this series is also sure to appeal to the growing number of amateur cooks who value high-quality equipment.

To ensure maximum safety when using the knives, we have also added three features to the classic Fibrox handle types – the safety grip, safety nose and Vx grip. The coloured handles are part of the Victorinox commit- ment to the HACCP system (Hazard analysis and criti- cal control points – see back cover for more information).

Stainless Steel Blades