Trancheermes Victorinox Fibrox 22 cm 5.2003.22

The Victorinox Fibrox Carving Knife 22 cm features a high-quality stainless steel blade designed for precise, consistent slices. The 22 cm cutting edge provides reach and control for carving roasts, hams, and poultry while minimizing tearing. The Fibrox handle is ergonomically shaped to support a secure, comfortable grip during extended use and is made from a slip-resistant material that performs well in wet kitchen conditions. The knife is dishwasher safe and requires minimal maintenance, making it practical for both professional kitchens and home use.

Advantages

The long, narrow stainless steel blade enables thin, uniform slices with reduced resistance and improved presentation of cooked meats. The ergonomic Fibrox handle reduces hand fatigue and enhances grip stability, which helps maintain control when working with large cuts. Corrosion-resistant steel and straightforward maintenance contribute to long service life, while dishwasher compatibility adds convenience for busy users.

Suitable for

• Carving roast beef, pork loin and ham
• Slicing whole poultry and turkey
• Preparing large cuts for portioning and plating
• Professional kitchen stations and home cooking

Key specifications

• Blade material: stainless steel
• Blade length: 22 cm cutting edge
• Handle: ergonomic slip-resistant Fibrox material
• Dishwasher safe for easy cleaning
• Designed for precision slicing and carving

How to use

Use smooth, long strokes with the blade running parallel to the surface of the meat to achieve even slices; avoid sawing motions that can tear fibers. Position the knife at a shallow angle to the roast and let the blade do the work, applying steady, gentle pressure. For poultry, carve along the natural joints and follow the curvature of the carcass to remove whole slices or portions. After use, rinse or run through the dishwasher according to manufacturer guidelines and dry thoroughly before storing.

Recommendations

To maintain cutting performance, resharpen only when needed using an appropriate sharpening tool or have it professionally serviced; avoid prolonged exposure to acidic ingredients and store the knife in a knife block or on a magnetic strip to protect the edge.