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Victorinox
In Stock
Commercial Slicing Knife | Fibrox Carving Knife | 30.5cm Blade | Victorinox C687
£40.26
/ exc vat
£48.31/ inc vat
- High Carbon Stainless Steel Blade
- Long 30.5cm (12") Blade
- Soft-Grip Fibrox Handle
- Ice-Tempered Steel
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Product Overview
Stepping up your carving game starts right here. The Victorinox Fibrox Slicing Knife with its impressive 30.5cm blade isn't just another knife; it's the professional's choice for achieving wafer-thin, consistent slices from large joints of meat, fish, or poultry. Designed for the relentless pace of a commercial kitchen, this tool combines Swiss precision with rugged, everyday usability, making it an indispensable asset for chefs, butchers, and caterers who refuse to compromise on quality.
Crafted for those who spend hours prepping and serving, the star of the show is the razor-sharp, high-carbon stainless steel blade. But the magic doesn't stop there. The ergonomic, non-slip Fibrox handle ensures you have total control and comfort, even during the longest shifts. It feels secure and balanced in the hand, translating your skill into perfect results on the plate. This isn't just about cutting; it's about performing with confidence.
Whether you're front-of-house at a Sunday carvery or behind the scenes in a bustling bistro, this professional Fibrox carving knife is built to perform and last. It’s a low-maintenance, high-reward tool that holds its edge beautifully and cleans up in a flash, letting you focus on what really matters: the food. Get ready to make every slice your best one yet.
Key Features and Benefits
- High Carbon Stainless Steel Blade: Stays exceptionally sharp for precise, clean cuts every single time.
- Long 30.5cm (12") Blade: Effortlessly carves through large roasts or sides of salmon in one smooth motion.
- Soft-Grip Fibrox Handle: Provides a secure, comfortable grip, reducing fatigue and increasing safety.
- Ice-Tempered Steel: The blade holds its edge for far longer, meaning less time spent sharpening.
- Lightweight 150g Construction: Feels perfectly balanced, making repetitive slicing tasks feel much less strenuous.
- Dishwasher Safe: Allows for quick, easy, and hygienic cleaning after a busy service.
- Exceptional Durability: A true workhorse knife built to withstand the demands of a professional kitchen.
- Swiss Precision Engineering: Trust in the world-renowned quality and reliability of the Victorinox brand.
Technical Specifications
- Brand: Victorinox
- SKU: C687
- Blade Length: 30.5cm | 12"
- Overall Dimensions: 432(L)mm
- Weight: 150g
- Material: High Carbon Stainless Steel
- Handle Material: Fibrox
- Colour: Black
- Features: Dishwasher Safe, Ice-Tempered Blade
Expert Review and Insights
The Victorinox Fibrox line is legendary among chefs for a reason. It strikes the perfect balance between professional-grade performance and practical, no-fuss design. This slicer feels incredibly nimble for its size, and the Fibrox handle gives you unwavering confidence, which is exactly what you need when working with speed and precision.
Sophie Brooks – Chef Tools Expert View Profile →
- Pro: The edge retention is phenomenal; it genuinely needs far less sharpening than competitors.
- Con: Its purely functional aesthetic might not appeal to chefs who prefer traditional wooden handles.
Case Study: Real Business, Real Results
The team at 'Henderson's Carvery' in Glasgow were struggling with their old slicing knives during their busy Sunday service, leading to inconsistent portions and fatigue for their chefs. They needed a reliable, sharp, and comfortable replacement that could handle constant use.
"Since we brought in the Victorinox Fibrox slicers, our carving is faster and more consistent. The chefs love the grip and the fact they don't have to constantly sharpen them mid-service. The slices are cleaner, which actually makes the meat look more appealing on the plate."
Robert Henderson – Owner
The change has resulted in a smoother, more efficient carving station, allowing them to serve customers approximately 20% faster during peak hours.
Installation and Maintenance Guide
Setting It Up
- Before its first use, give the knife a good wash with warm, soapy water.
- Dry it thoroughly with a soft cloth to prevent any water marks or spots.
- Store it safely in a knife block, on a magnetic rack, or in a protective sheath.
- Familiarise yourself with its balance and weight before tackling a big job.
Keeping It Going
- Hand-washing is best to protect the blade's fine edge, though it is dishwasher safe.
- Use a honing steel regularly to keep the blade's edge perfectly aligned for cutting.
- Avoid cutting on hard surfaces like granite, glass, or metal boards which will dull the blade.
- Get it professionally sharpened or use a whetstone when honing no longer brings the edge back.
Frequently Asked Questions
Q: Is this Victorinox Fibrox slicing knife 30.5cm flexible or stiff?
A: This carving knife has a stiff, rigid blade designed for making straight, clean cuts through large pieces of meat without bending.
Q: What is the best way to maintain the blade's sharpness?
A: Regular use of a honing steel will keep the edge aligned. For sharpening, a whetstone or professional sharpening service is recommended when the blade becomes dull.
Q: Is the Fibrox handle suitable for smaller hands?
A: Yes, the Fibrox handle is ergonomically designed to be comfortable for a wide range of hand sizes, providing a secure grip for all users.
Q: Can I use this knife to cut through small bones or joints?
A: This is a slicing knife designed for boneless meat. Using it on bones can damage the fine edge; a boning knife or cleaver is better suited for that task.
Q: What's the main advantage of the long 30.5cm blade?
A: The long blade allows you to slice through wide cuts of meat, like a whole turkey breast or a large beef roast, in a single, smooth stroke for a perfect finish.
Q: How does high-carbon steel compare to regular stainless steel?
A: High-carbon stainless steel can be sharpened to a much finer, more acute edge and it will hold that edge for longer than standard stainless steel.
Q: Is this knife just for meat?
A: While it excels as a commercial Victorinox carving knife for meat, its long, sharp blade is also excellent for slicing large fish, melons, or even for batch-slicing vegetables.
Q: How should I store this knife to protect it?
A: Storing it on a magnetic knife strip, in a wooden knife block, or with a blade guard is ideal. Avoid leaving it loose in a drawer where it can be nicked by other utensils.
The Victorinox Promise: Swiss Reliability in Every Cut
When you buy a Victorinox knife, you're investing in more than just a piece of steel; you're buying into a legacy of Swiss precision that began with the original Swiss Army Knife over 130 years ago. That same commitment to quality, durability, and function is forged into every professional Fibrox knife. For a business, this translates to tangible value. It means fewer replacements, less time wasted on constant sharpening, and greater consistency in your food preparation. Professionals trust Victorinox because these tools are built to withstand the punishing environment of a commercial kitchen, day in and day out. Choosing the Victorinox Fibrox meat slicing knife isn't an expense; it's a smart operational decision that pays for itself through unwavering reliability and performance.
Explore more from VictorinoxWhy 'Ice-Tempering' Creates a Better Blade
You'll see 'ice-tempered' on high-end knives, but what does it actually mean for your kitchen? When steel is forged, it's heated and cooled to harden it. Ice-tempering is an extra, deep-freeze step where the blade is cooled to sub-zero temperatures. Think of it like making a perfect ice sculpture. If you freeze water slowly, you get cloudy ice full of imperfections. But if you flash-freeze it, you get crystal-clear, solid ice. Ice-tempering does something similar for the steel's molecules, locking them into a much stronger, more uniform structure. The real-world benefit? A blade that's significantly tougher and holds a razor-sharp edge for much, much longer.
Who Should Buy This?
- Restaurant & Pub Kitchens: An essential for the Sunday carvery station or slicing prime rib and turkey crowns.
- Professional Butchers: Perfect for making long, clean cuts when portioning large pieces of meat like beef brisket.
- Event & Hotel Caterers: The ideal tool for front-of-house carving stations, delivering performance and reliability.
- Mobile Hog Roast & BBQ Stands: Effortlessly slice through large cooked joints for rapid and consistent customer service.
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