Chances are, if you open your kitchen drawers, you’ll find a Victorinox knife somewhere. Most likely, it’s one of your favourites too.
And that’s for a good reason: Victorinox knives are probably the most well-known knife brand worldwide. Made in Ibach-Schwyz and Delemont in Switzerland, their range of household and professional kitchen tools (not to forget their famous Swiss Army Knives) all started over 135 years ago, in 1884. All Victorinox steel blades are made from 100% recycled, martensitic stainless steel. This steel provides optimum function & durability and delivers the perfect combination of cutting-edge retention and corrosion protection. The blades should also be flexible so it does not break during use.
Health & Safety is a top priority for Victorinox. The bright yellow handles of the Swibo range ensure your knives are easy to spot, even in a busy working environment.
The Victorinox Swibo range of knives are used by professional chefs, butchers and fishermen around the world, giving testament to the quality, functionality and longevity of the collection. Made in Switzerland, the steel blend produces a high-quality tempered, stamped blade that is resistant to wear and corrosion with a 55-58 Rockwell hardness.
The signature bright yellow synthetic handles are made with non-porous Swiss polyamide, which is injection moulded and sealed onto a polished, high-grade stainless steel blade. This eliminates gapping between the blade and handles, assuring the handle is hygienically and permanently sealed to the blade. Polyamide is extremely strong and combines excellent rigidity with high-impact strength.
Its benefits include good abrasion resistance and sliding properties, can be sterilised and is suitable for use at temperatures of up to 80 – 110°C.
A classic narrow-handled fish filleting knife with a straight-backed flexible blade with a fish scaler incorporated on the spine of the 16cm blade.
Features:
- Blade length: 16cm
- Straight Edge,
- With a non-slip, ergonomic bright yellow handle
- Flexible narrow pointed blade with a scaler
Use & Care
Maintain sharpness by regularly using a sharpening steel, honing steel or knife sharpener (excluding serrated edge knives). Cut on a non-abrasive surface such as wood, bamboo or plastic. Avoid cutting frozen food. Store your knives in a knife block or on a knife magnet, never store loose knives without edge protection in a drawer, this will dull the knives rapidly.
Dishwasher safe but hand wash recommended
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