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Victorinox Cutlery 12-Inch Chef's Knife/Slicer, Black Fibrox Handle (47522)
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*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
- Cash On Delivery/Cash Upon Pickup Available
Victorinox Cutlery 12-Inch Chef's Features
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Multipurpose chef's knife designed for chopping, mincing, slicing, and dicing with razor sharp, laser-tested, tapered knife edge, which is ground to form an exacting angle to hold a sharp edge longer and ensure maximum cutting performance and durability
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Ergonomically designed, non-slip Fibrox Pro handle provides a sure grip and easy handling even when wet, making each knife safer and more efficient
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12" blade offers a long cutting edge to accomplish big tasks in shorter amounts of time while also alowing for single cuts on larger items such as a watermellon or cabbage
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Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
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Please NOTE that this item ships with the International item number 5.2003.31 on the blade and not 47522 or 40522, but is the same 12" Fibrox Pro Chef's Knife. The only difference is how the knife is packaged.
About Victorinox Cutlery 12-Inch Chef's
Perfect for your largest tasks, the 12" Fibrox Pro Chef’s Knife is a true workhorse, offering you the extra leverage you need to slice through all your toughest foods. The longer, wider blade provides greater heft so hard-skinned items like acorn and spaghetti squashes are easier to slice through in one motion. The longer cutting edge also allows you to do more at once. The overall shape of the blade, with a long, sloping curve, lends itself to “rocking” very well, allowing one to mince and chop with ease, while the flat spine allows you to comfortably press down on the blade when extra power is needed to slice through hard-skinned items. The length also gives you the ability to keep the tip of the blade firmly planted on the cutting board, while raising the heel of the knife over the item that you are cutting, offering better control.
