Why this slicer earns its place
The 36 cm blade length is the professional standard for slicing operations that demand reach and control: roasts, joints, cold meats and cheese boards in restaurants and catering kitchens. Swiss-made Victorinox construction means the blade stays sharp through hundreds of slices and holds an edge that makes the work faster and cleaner.
High-carbon stainless steel is the working material of choice here — harder than softer stainless, resistant to corrosion, and sharp enough to bite through cooked meat and smoked fish without tearing. The stamped construction (forged under pressure rather than hand-honed) brings consistent geometry across the range, so you know what you're getting.
The Fibrox handle is non-slip even with wet hands and grease — crucial in a working kitchen. It's dishwasher safe, so it survives the rigours of commercial washing without deteriorating, and the handle stays secure on the tang without cracking or loosening over time.
