Why this chefs knive earns its place
This is the professional standard: a 25cm carving knife built on a century of Victorinox expertise. The blade is carbon stainless steel, stamped for a sharp, responsive edge that performs under the demands of a working kitchen. Length, blade geometry, and balanced weight work together to slice cleanly through cooked proteins, raw meats, and vegetables without crushing or binding.
At 383mm overall, this is the size you reach for when volume matters—whole joints, large portioning runs, and restaurant prep-line work. The stamped construction keeps it light enough for sustained, repetitive cutting without hand fatigue, whilst the blade maintains absolute rigidity under load. The edge responds to your cutting technique: a professional's touch shows immediately in how cleanly the knife moves through the work.
The handle is moulded Fibrox nylon, a material purpose-designed for commercial kitchens. Non-porous construction means it sheds bacteria and won't absorb water—critical for food safety in high-moisture environments. It grips securely in wet conditions and survives the thermal shock of industrial dishwashing cycles day after day. The ergonomic profile fits comfortably in hand for the extended work that high-volume kitchens demand.
