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Hi there, I'm Jarvis! I see you're looking at the Commercial Slicing Knife | Fibrox Carving Knife | 25.4cm Blade | Victorinox C689. How can I help you with the technical specs or suitability for your business today?

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Commercial Slicing Knife | Fibrox Carving Knife | 25.4cm Blade | Victorinox C689

SKU: C689
£39.50 / exc vat
£47.40/ inc vat
  • High-Carbon Stainless Steel Blade
  • Ice-Tempered Steel
  • 25.4cm (10") Blade Length
  • Soft-Grip Fibrox Handle
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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Here we have a real kitchen classic, the Victorinox Fibrox Slicing Knife. If you've ever battled a Sunday roast with a dull, clumsy knife, you'll know just how vital a proper slicer is. This 25cm blade is precision-engineered in Switzerland for professional chefs, busy carveries, and  anyone who takes their carving seriously. It’s designed not just to cut, but to glide, giving you those perfect, wafer-thin slices of beef, turkey, or gammon that customers love.

So, what makes it so special? It all starts with the blade – a razor-sharp, ice-tempered piece of high-carbon stainless steel that holds its edge for an impressively long time. Paired with the legendary soft-grip Fibrox handle, you get total control and  comfort, even during a long and  hectic service. It’s lightweight, perfectly balanced, and  won’t slip in your hand, which is a huge plus for safety and  speed in a professional setting.

Ultimately, this knife is about making your job easier and  your food look better. It’s a no-nonsense, high-performance tool that removes the guesswork from carving. Whether you're plating up for a hundred covers or perfecting a family meal, the Victorinox Fibrox Slicing Knife 25cm delivers clean, consistent results every single time, making it an indispensable part of any serious chef’s toolkit.

Key Features and  Benefits

  • High-Carbon Stainless Steel Blade: Stays brilliantly sharp for effortless, clean cuts every time.
  • Ice-Tempered Steel: The blade holds its edge far longer, reducing sharpening time.
  • 25.4cm (10") Blade Length: Gives you long, smooth strokes for carving large joints.
  • Soft-Grip Fibrox Handle: Offers fantastic comfort and  a secure, non-slip grip.
  • Lightweight Construction (140g): Helps reduce hand fatigue during long, repetitive carving tasks.
  • Pointed Tip: Allows for precision work when cutting around bones and  joints.
  • Dishwasher Safe: Makes end-of-service cleanup quick, simple, and  properly hygienic.
  • Swiss-Made Quality: You get world-renowned craftsmanship for ultimate reliability and  performance.

Technical Specifications

  • Brand: Victorinox
  • SKU: C689
  • Blade Length: 254mm / 10"
  • Overall Length: 388mm
  • Blade Material: Ice-tempered high carbon stainless steel
  • Handle Material: Fibrox (Thermoplastic Elastomer)
  • Weight: 140g
  • Colour: Black
  • Dishwasher Safe: Yes

Expert Review and  Insights

In a professional kitchen, a reliable carving knife is a complete non-negotiable. The Victorinox Fibrox line has long been the industry's best-kept secret – it offers the precision and  edge retention you'd expect from a far more expensive forged knife, but in a lighter, more practical package. It's a true workhorse that you can depend on, service after service.

Sophie Brooks – Chef Tools View Profile →

  • Performance: The blade is exceptionally sharp out of the box and  glides through meat.
  • Aesthetics: The handle is purely functional; it lacks the classic look of a traditional knife.

Case Study: Real Business, Real Results

The Stag's Head in Bakewell, Peak District, needed to upgrade their kitchen knives for their famous Sunday carvery. Their existing knives were dulling quickly, leading to shredded meat, wastage, and  a slower service line during their busiest period.

"The difference was immediate. The Victorinox glides through beef like butter. Our carvery presentation has never been better, and  the chefs aren't fighting with the tools anymore. It's sharp, comfortable, and  just gets the job done brilliantly."

David Chen – Head Chef

By switching to the Victorinox Fibrox Carving Knife, the pub reduced its roast meat wastage by around 15% and  significantly improved the speed and  flow of the carvery service.

Installation and  Maintenance Guide

First Use & Care

  • Give the knife a good wash with warm, soapy water before its first use.
  • Always dry the blade thoroughly after washing to prevent water spots and  protect the steel.
  • While dishwasher safe, we always recommend a quick hand-wash to protect the fine blade edge from being knocked about.
  • Store it safely in a knife block, on a magnetic strip, or with a blade guard to keep it sharp and  prevent accidents.

Keeping it Sharp

  • Use a honing steel regularly (even daily) to realign the blade's edge and  maintain its sharpness.
  • Only 'sharpen' the knife to remove metal when honing no longer works; this will only be needed a few times a year in heavy use.
  • Never cut on hard surfaces like granite, glass, or metal. This is the fastest way to dull any knife!
  • Stick to wooden or high-quality plastic chopping boards to preserve the blade's fine edge for longer.

Buying Guide: Choosing the Right Carving Knife

Not sure which knife is right for your roasts? Here's a quick rundown of what to look for.

Blade Length Matters

A longer blade, like this 25cm model, is ideal for large joints as it allows for long, smooth strokes. Shorter blades are better suited to smaller poultry like chicken.

Stamped vs. Forged

This is a 'stamped' knife, meaning it's cut from a single sheet of steel. This makes it lighter and  more affordable than a heavy 'forged' knife, while still offering fantastic professional performance.

Grip and  Comfort

The Fibrox handle provides an excellent non-slip grip, even when your hands are wet or oily. It's a practical and  hygienic choice for the demands of a commercial kitchen.

Plain vs. Granton Edge

This knife has a plain, straight edge for perfectly clean cuts. You might also see 'Granton' edge knives, which have dimples to stop food sticking – great for ultra-thin slicing.

A Pointed Tip for Precision

A pointed tip, as seen on this Victorinox Fibrox roast carving knife, is brilliant for navigating around bones and  making those initial piercing cuts with control.

Frequently Asked Questions

Q: What's the main difference between a carving knife and  a slicing knife?

A: They're very similar! A carving knife, like this one, usually has a sharp point to help work around bones. A 'slicer' might have a rounded tip and  a longer, more flexible blade, better for boneless meats like brisket or smoked salmon.

Q: What exactly is a 'Fibrox' handle?

A: It's a special thermoplastic material used by Victorinox. It's famous for being incredibly non-slip, comfortable to hold for long periods, and  very hygienic as it doesn't absorb moisture and  is easy to clean.

Q: Is this knife flexible or stiff?

A: This carving knife has a firm, stiff blade. This is exactly what you want for carving, as it provides the stability and  control needed to cut through large joints of meat without bending.

Q: How often should I be sharpening this knife?

A: You should 'hone' it with a steel before almost every use to keep the edge aligned. Actual 'sharpening' (which removes metal) should only be necessary a few times a year, even in a busy kitchen, thanks to the quality of the steel.

Q: Can I use this for chopping vegetables or cutting bread?

A: It's not the best tool for those jobs. Its length makes it clumsy for veg, and  the smooth blade will crush a crusty loaf. You should use a dedicated chef's knife for veg and  a serrated knife for bread.

Q: What does 'ice-tempered' really mean for me in the kitchen?

A: In simple terms, it means the blade will hold its super-sharp edge for much, much longer than a standard knife. This saves you time on maintenance and  ensures a better cut, every time.

Q: Is the 25cm blade long enough for a big Christmas turkey?

A: Absolutely. A 25cm (10-inch) blade is a fantastic all-round size that is more than capable of handling large turkeys and  geese, as well as standard beef and  lamb joints.

Q: Is this a 'full tang' knife?

A: No, the Victorinox Fibrox professional slicing knife is a stamped blade, not full tang. However, they are world-renowned for their exceptional balance and  durability, making them a top choice for professionals who value performance over traditional construction.

What Customers Are Saying

"An absolute classic for a reason. Stays sharp, feels great in the hand, and  is a doddle to clean. You can't beat it for the Sunday roast service."

Mark L. – Pub Owner, York

"Bought this Victorinox carving knife 25cm to replace a much more expensive German knife and  honestly, this one is better. The Fibrox handle is so grippy and  safe."

Chloe G. – Catering Manager, Bristol

"Excellent knife for slicing brisket and  other smoked meats. My only tiny niggle is that for the quality, I wish it came with a blade guard."

Samir K. – Street Food Vendor, Manchester

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The Victorinox Promise: Swiss Precision in Your Kitchen

When you buy a Victorinox knife, you're not just buying a piece of steel; you're investing in over a century of Swiss innovation and  reliability. Born from the makers of the original Swiss Army Knife, every product is built with a purpose: to perform its task flawlessly, day in, day out. This Fibrox knife isn't a fragile showpiece to be handled with care. It's a dependable workhorse designed to withstand the heat, speed, and  pressure of a commercial kitchen. Choosing Victorinox means choosing consistency. It means knowing your most essential tool won't let you down during a busy service. This focus on practical, long-term value—from the hygienic, easy-to-clean handle to the long-lasting edge—is why chefs all over the world don't just use Victorinox knives, they trust them implicitly. It's a smart, no-nonsense investment in kitchen efficiency.

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The Science of a Lasting Edge: What is Ice-Tempered Steel?

You see 'ice-tempered' on the box, but what does it actually mean for your kitchen? Well, it's a clever bit of science that makes this commercial slicing knife Victorinox so reliable. Normal steel is hardened with heat, but Victorinox takes it a step further. After heating, the blade is cryogenically frozen (hence 'ice-tempered').

Think of it like this: making steel is like arranging microscopic building blocks. Heating and  cooling organises them, but ice-tempering slams them into a perfectly tight, dense formation. This incredibly compact structure means the blade's edge is tougher and  more resistant to the tiny nicks and  dents that make other knives go dull. In short, it’s why your Victorinox knife stays razor-sharp for so much longer, saving you precious time on sharpening.

Who Should Buy This?

  • Carvery & Pub Kitchens: For effortlessly slicing Sunday roasts, from beef topside to roasted turkey crowns, with speed and  precision.
  • Hotel & Restaurant Chefs: A reliable and  durable workhorse for prepping and  carving large cuts of meat and  poultry daily.
  • Butchers & Delis: Perfect for creating consistent, thin slices of cooked meats for counter display and  customer orders.
  • Event & Contract Caterers: A lightweight, hygienic, and  incredibly sharp tool that travels well and  performs reliably on-site.
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