Victorinox 5 in Mini Chef's Knife with Fibrox Handle , blk

Victorinox 5 in Mini Chef's Knife with Fibrox Handle , blk

Rating

Descriptions

Size:6 Inch

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Style:6インチシェフ
Victorinox Fibroxを6 "シェフナイフは汎用性の高いキッチンナイフからしたは、精密高炭素ステンレス鋼刃。Fibroxナイフは特殊焼戻しプロセスを向上・ブレードのスキルを取得するには、新しいエッジを選択します。6 "の刃は1.5インチの幅でハンドルを従来の方法でカーブしたエッジの可能性があります。ブレードは手仕上げと光沢仕上げでVICTORINOXスイスの熟練した職人によって。また、fibroxシリーズは、愛する"快適さグリップハンドルは質感のグリップ、快適で衛生的。食器洗い機安全ではありますが、手洗いをお勧めします。製造元の保証が適用されます。NSF認証されています。

家庭のシェフやプロフェッショナルに。このFibrox Proシェフナイフは、ホームシェフとプロフェッショナルの両方のトップチョイスです。刃先のステンレススチールエッジで精巧に作られており、簡単に効率的に切断できます。
あらゆる作業に適しています。大小のキッチン作業にも使える丈夫な設計。このナイフの鋭い刃とレーザーでテストされた刃は正確なカットが可能ですが、パイナップルの皮膜などの大きな作業にも十分な幅があります。
取り扱い簡単。各ナイフは、熱可塑性エラストマー (TPE) 製の人間工学的ハンドルを備え、濡れている時でも滑らないグリップを実現します。この優れたナイフは重みがありバランスが取れており、取り扱いが簡単です。
ナイフの寸法。刃はステンレススチール素材 - 長さ6インチ。食器洗い機対応素材でお手入れ簡単。
信頼できるスイス品質。 1884年にスイスで専門的に製造されたVictorinox は、素材と職人技の欠陥に対して生涯保証を提供します。生涯のコミットメントをこれまでになく簡単に作ることができます。

Item Model

N/A

Technical Specification

Manufacturer: ‎Victorinox
Model Number: ‎47570
Package Dimensions: ‎37.2 x 9 x 2.6 cm
Material: ‎ステンレス
Color: ‎ブラック
Volume: ‎2.6 Milliliters
Size: ‎6 Inch
Package Weight: ‎0.13 Kilograms
Batteries Required: ‎No
Batteries Included: ‎No
Brand Name: ‎VICTORINOX(ビクトリノックス)
Country of Origin: ‎Switzerland
Item Weight: ‎0.25 Pounds

Byline

Visit the VICTORINOX(ビクトリノックス) Store

Merchant

N/A

All Variant

B0000CFDD5, B0019WURPG, B000QCLEFC, B0000CF8YO

Size Variations

5 Inch, 6 Inch, 7.5 Inch, 10"

Colour Variations

N/A

Variation Details

B0000CFDD5: 6 Inch, 6インチシェフ
B0019WURPG: 7.5 Inch, 7.5インチ鋸刃シェフ
B000QCLEFC: 5 Inch, 5インチシェフ
B0000CF8YO: 10", 10インチシェフズ(10-Inch Chef's)

Review

Audy Almazan

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Reviewed in Mexico on May 19, 2020

Excelente producto, la hoja corta lo hace muy manejable. Un buen Victorinox.

Audy Almazan

N/A

Reviewed in Mexico on May 19, 2020

Excelente producto, la hoja corta lo hace muy manejable. Un buen Victorinox.

Jess

N/A

Reviewed in Canada on September 8, 2019

Nice size for everyday food prep.

Jess

N/A

Reviewed in Canada on September 8, 2019

Nice size for everyday food prep.

Juan Figueroa

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Reviewed in Mexico on February 8, 2019

Excelente cuchillo! Victorinox! Punto!

Juan Figueroa

N/A

Reviewed in Mexico on February 8, 2019

Excelente cuchillo! Victorinox! Punto!

marcus71

N/A

Reviewed in Canada on December 14, 2012

This cutting essential is a high tech creation that feels fantastic to use. It is a really impressive knife that must be seen to fully appreciate.

marcus71

N/A

Reviewed in Canada on December 14, 2012

This cutting essential is a high tech creation that feels fantastic to use. It is a really impressive knife that must be seen to fully appreciate.

Justin

N/A

Reviewed in the United States on April 2, 2019

I am a fan of victorinox knifes, I use they're boning knifes all the time. this chef knife did not meet the standard. First use and it broke a chunk out of the center while cutting.

Justin

N/A

Reviewed in the United States on April 2, 2019

I am a fan of victorinox knifes, I use they're boning knifes all the time. this chef knife did not meet the standard. First use and it broke a chunk out of the center while cutting.

Virgil J Markwood

N/A

Reviewed in the United States on July 10, 2016

I own about 8 different Victorinox knives. For the price, they are great. I also own Wusthof knives. The Wusthof are more substantial but I feel they do not keep an edge as long. Note I use Japanese water stones for sharpening and the Mac black ceramic steel to touch up the edges. The 5 and 6 inch chef knives are thin and do not have a traditional chef knife rocker. Also they have less knuckle clearance. The picture is the 10, 8, 6 and 5 inch chef knives for comparison.

Virgil J Markwood

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Reviewed in the United States on July 10, 2016

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Reviewed in the United States on June 24, 2020

Cut straight through the tip of my finger (no bone) within the first week of using it. First thought I nicked myself, but I looked down to see a chunk of my finger on the cutting board and a fountain of blood showering my scallions. Fast forward to me in shock while running around screaming trying to stop the bleeding. Had to use a rubber band to cut circulation to my finger and stop the blood loss. Good news is the knife is okay.Fantastic knife.

N/A

Reviewed in the United States on June 24, 2020

Hey Vin

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Reviewed in the United States on June 6, 2014

***About Victorinox Knives in General***For those who are completely new to the Victorinox (formerly Forschner) brand of knives, it's like this: These knives are NOT super high-end knives intended to impress cutlery snobs. They're workhorses that perform nearly as well as - and, depending on the knife - as well or better than high-end forged instruments costing three times as much. No joke.Q: Will they look as good as my super expensive Japanese or German knives?A: No. They will not. They're really simple-looking. Some might even say that they look crappy. Your high-end Japanese or German cutlery will absolutely shame Victorinox Forschner knives in terms of appearance.Q: Will they perform as well as my super expensive Japanese or German knives?A: Maybe. If not, it will be a very close race. Think 80%-100% of the performance at 30% of the cost. Additionally, the Victorinox knives - because they're not forged - are very light. (My mom has arthritis and I got her a bunch of Victorinox knives after trying them myself. She LOVES them, and experiences much less fatigue than she did with her previous knives, which were 15 year-old Henckels.)Q: Will they perform better than my KitchenAid, Cuisinart, or other knives that came in a set costing $30-$100?A: Those knives will run in terror from Victorinox Forschner knives. You will find yourself using far less muscle when slicing things with Victorinox Forschner knives, if you're used to a crappy $50 box set.Q: What's the deal with the handle? Fibrox? What's that?A: Fibrox is Victorinox' name for a specially-textured handle material, which I'm pretty sure is just a proprietary plastic compound. This is going to sound weird, but Fibrox kind of has the texture of a cat's tongue... meaning it's a little rough. The weird thing about Fibrox - and the one reason - aside from durability and cutting performance - that so many line cooks rely on these, is the fact that they do NOT become slippery when the knife or your hands are damp. (Again, my aging mom loves that about these knives. She routinely cuts with wet hands, so she feels that these are safer than her Henckels.)Q: So... what's the difference between the Victorinox Fibrox knives and the Victorinox Swiss Classic knives?A: The only difference is the handle; the blades are identical, from what I've seen. (I have Fibrox-handled knives, and we bought my mother-in-law Swiss Classics.) I recommend Fibrox, to be honest. The Swiss Classic handles are good, but they are not quite as grippy-when-wet as the Fibrox knives, so I like the Fibrox ones for the extra margin of safety. That said, you'll find that the Swiss Classic knives are more likely to come as a set, which can save you a little money over buying individually.Q: What about durability? Some people are saying they don't hold an edge.A: In my own experience, they hold an edge commendably well. Put it this way: My wife and I cook dinner 4-5 times per week, and on top of that, these knives also get the brunt of our general, daily use (cutting bread, etc.). We mainly spread this workload across just *three* Victorinox Fibrox knives, and we've had these knives for just under a year. During that time, I've had to run them over a honing steel (also a Victorinox item) just twice, and after honing, they are good as new. I'm sure that eventually, they'll need professional sharpening, but it's been almost a year, and I can imagine going another year before they really need professional work... and even then, they might be okay with just a honing steel.***About THIS Knife***Okay, so *this* knife is a bit odd. It has a full-sized handle (pretty much the same as the rest of the Fibrox line), but the blade is a chef's knife blade that looks like it got hit with a shrink ray. To be perfectly honest, I find that this knife gets WAY more use than our chef's knife; it seems like for 70% of kitchen tasks, this is *just enough* knife.Actually, I really like it's middle-of-the-road size, and I HIGHLY recommend it as a first Victorinox knife, for someone who just wants to "see what's so great about" them. In a sense, it's a "gateway" knife. You can get a feel for the brand, their handles, and their blades, and then make your future buying decisions with your experience in mind... and if you hate it... then it's not like you're out a ton of money.

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Victorinox 5 in Mini Chef's Knife with Fibrox Handle , blk

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