Why this slicer earns its place
The narrow slicing knife is precision equipment for butchers, carvers, and chefs who need to cut thin, clean portions without dragging or mangling the meat. The 25 cm blade is long enough to slice across a large cut or ham in just a few strokes, and the high-carbon stainless steel stays sharp even after hundreds of slices. Victorinox's engineering over a century shows here: the blade is light, responsive, and designed to glide through cooked and cured meats without resistance.
The anti-slip Fibrox handle is Victorinox's modern standard for professional kitchens. It's engineered to grip securely even when wet, durable enough for commercial dishwashers, and shaped to reduce hand fatigue during long service or butchery work. At 25 cm long and 140 grams, the blade balances weight and control; you're cutting not forcing. It's the knife for slicing ham, roasts, brisket, cured meats, and poultry without waste or mess—when the presentation matters and the knife needs to deliver a clean edge, not a torn surface.
Dishwasher safe and built for the rigours of commercial kitchens, this is the workhorse narrow slicing blade. Teams that rely on clean-cut service and professional presentation reach for it first. High-carbon stainless means it stays sharp longer than standard stainless, and professional sharpening services keep it performing indefinitely.
