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Victorinox
In Stock
Commercial Filleting Knife | Fibrox Handle | 15.2cm Blade | Victorinox C660
£23.60
/ exc vat
£28.32/ inc vat
- Ice-Tempered Blade
- Fibrox Handle
- High-Carbon Stainless Steel
- 15.2cm Blade Length
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Product Overview
Here we have the secret weapon for any kitchen serious about seafood. The Victorinox C660 is a purpose-built commercial filleting knife designed to make light work of fish prep. It combines a razor-sharp, flexible blade with an incredibly grippy handle, giving you the confidence and control to produce perfect fillets every single time.
This professional tool is ideal for everyone from head chefs in bustling seafood restaurants to local fishmongers who demand precision and reliability. The 15.2cm blade is the perfect length for a huge range of fish, while the famous Fibrox handle ensures safety even in the wettest and busiest conditions. It’s a true workhorse, built to withstand the pressures of a commercial environment with ease.
Crafted by the masters at Victorinox, this knife isn't just about performance; it's about endurance. The ice-tempered steel holds its edge for longer, and being fully dishwasher safe makes end-of-service cleanup a doddle. If you’re ready to stop fighting with your fish and start gliding through prep, this is the knife for you.
Key Features and Benefits
- Ice-Tempered Blade: Stays exceptionally sharp for longer, reducing your sharpening time.
- Fibrox Handle: Gives you a fantastic non-slip grip, even with wet hands.
- High-Carbon Stainless Steel: Resists rust and stains, keeping your knife looking professional.
- 15.2cm Blade Length: The perfect size for precision work on various fish.
- Lightweight Design: At only 90g, it helps reduce hand fatigue during long shifts.
- Dishwasher Safe: Makes for a quick and hygienic cleanup after a busy service.
- Blade Flexibility: Glides effortlessly along bones for maximum yield and less waste.
- Swiss Made Quality: You get the world-renowned reliability and craftsmanship of Victorinox.
Technical Specifications
- Brand: Victorinox
- SKU: C660
- Blade Length: 152mm / 6"
- Overall Length: 282mm
- Weight: 90g
- Material: Ice-tempered high-carbon stainless steel
- Colour: Black
- Handle: Fibrox (Thermoplastic Elastomer)
- Key Feature: Dishwasher safe for easy cleaning
Expert Review and Insights
The Victorinox C660 is a classic for a reason. It feels incredibly nimble and light in the hand, yet the blade has a confident flex that follows the fish's contours perfectly. That Fibrox handle is a real standout – it’s not pretty, but its grip is second to none when things get messy. It’s a no-nonsense tool built purely for performance.
Sophie Brooks – Chef Tools View Profile →
- Performance Edge: The blade holds its sharpness remarkably well, even after heavy use.
- Aesthetics: The handle is purely functional; it lacks the classic look of a wooden handle.
Case Study: Real Business, Real Results
The Salty Siren Fish & Grill in Whitby, North Yorkshire, needed to improve efficiency at their prep station. Their existing filleting knives were dulling too quickly, leading to wasted product and frustrated chefs during the busy summer season.
"This Victorinox filleting knife just glides. We're getting much cleaner fillets, and the chefs aren't constantly reaching for the steel. It's a small change that has made a big difference to our prep workflow."
David Chen – Head Chef
The switch resulted in a measurable 15% reduction in fish preparation time and increased the usable yield from each fish, directly impacting their bottom line.
Installation and Maintenance Guide
First Use and Setup
- Wash the knife thoroughly with warm, soapy water before its first use.
- Dry it completely with a soft cloth to prevent any water spots.
- Choose a safe and secure storage spot, like a magnetic knife rack or a designated block slot.
- Give it a quick run over a honing steel to ensure the edge is perfectly aligned from the get-go.
Keeping It Going
- Although dishwasher safe, we recommend hand-washing to protect the fine blade edge from harsh detergents.
- Hone the blade regularly with a sharpening steel to maintain its edge between professional sharpenings.
- Avoid using the knife to cut through hard bone or frozen items, which can damage the blade.
- Store it separately from other metal utensils to prevent the cutting edge from becoming nicked or dull.
Frequently Asked Questions
Q: Is this knife flexible enough for delicate fish?
A: Yes, the Victorinox C660 is engineered with the perfect amount of flex, allowing it to move gracefully along the backbone of even delicate fish like sole or plaice.
Q: What does 'ice-tempered' actually do for the blade?
A: It's a special hardening process where the steel is cooled to sub-zero temperatures. This makes the blade tougher and helps it hold a sharp edge for significantly longer than non-tempered blades.
Q: Is the Fibrox handle really non-slip?
A: Absolutely. The Fibrox material is specifically designed to provide a secure, comfortable grip even when your hands are wet or greasy, which is a huge safety feature in any kitchen.
Q: Can I really put this in my commercial dishwasher?
A: Yes, it is rated as dishwasher safe for hygiene and convenience. For best long-term results and to protect the fine edge, hand-washing is often recommended by professionals.
Q: What type of steel is the blade made from?
A: It's crafted from high-carbon stainless steel, which is the industry standard for professional knives as it resists rust while being hard enough to hold a very sharp edge.
Q: Is a 15.2cm blade a good all-round size?
A: It's an excellent, versatile size for most small to medium-sized fish found in UK kitchens, like sea bass, mackerel, trout, and bream. It offers great control for precision tasks.
Q: Is this knife heavy to use?
A: Not at all. It's very lightweight at just 90g, which is a deliberate design choice to minimise hand and wrist fatigue during repetitive filleting tasks.
Q: How do I know this is a genuine Victorinox knife?
A: This is the authentic Victorinox C660 filleting knife, identifiable by the brand markings on the blade and renowned for its Swiss-made quality and performance.
The Victorinox Promise: Swiss Precision in Your Hand
Choosing a Victorinox knife is about more than just its specifications; it's an investment in consistency and trust. With a legacy stretching back to the original Swiss Army Knife, Victorinox has built a global reputation on reliability and functional design. For a professional kitchen, this translates to a tool you can depend on, service after service. This commercial filleting knife 15.2cm won't let you down. Its long-term durability means a lower total cost of ownership compared to cheaper alternatives that dull quickly and need frequent replacement. It’s the confidence that comes from using equipment engineered for peak performance, ensuring every fillet meets your high standards and every chef can work efficiently without their tools getting in the way.
Explore more from VictorinoxMore Than Just Sharp: Why an Ice-Tempered Blade Lasts Longer
Ever wondered what 'ice-tempered' actually means? It's a clever bit of science that makes your knife perform better. After being forged and heated, the steel blade is rapidly cooled to sub-zero temperatures. Think of it like a blacksmith's magic trick for steel. This extreme temperature change forces the molecules in the steel to align in a super-strong, fine-grained structure. This fine structure is what allows the blade to take an incredibly sharp edge and, more importantly, hold it for much, much longer than a standard steel blade. For you, it means less time sharpening and more time prepping perfectly.
Who Should Buy This?
- Seafood Restaurants: An essential for the fish station to prep daily specials with professional speed and precision.
- Fishmongers: A reliable daily driver for filleting and trimming customer orders cleanly and efficiently all day long.
- Hotel Kitchens: Perfect for ensuring consistently high-quality fillets for both à la carte and banqueting menus.
- Culinary Schools: A safe, durable, and effective knife for teaching students the fundamentals of professional fish butchery.
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