AED 109

Description

With a thin blade and enhanced flexibility, this offers superior control using its "S" shaped edge that's perfect for separating meat, poultry, or fish from the .
The National Sanitary Foundation (NSF) approved Fibrox Pro handle is designed to minimize wrist tension and provide superior grip while the high-carbon stainless steel blade is conically ground to form an exacting angle to maximize sharpness.
"Highly Recommended" by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipment.
Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship.
Please NOTE that this item ships with the International item number 5.6413.15 on the blade and not 47513, 47513.US2, or 40513, but is the same 6" Fibrox Pro Boning with Flexible Blade.

Care and Use Be good to your knives and they’ll be good to you. Following these simple guidelines will ensure that you get the longest life out of your ! Hand Washing Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately. Dishwasher While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge. Maintaining your ’s Edge For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best, but remember that a honing steel will not sharpen a dull . Honing steels are maintenance tools and are used to help keep an already sharp blade from degrading. During use, a edge becomes rolled or turned from direct contact with cutting boards, s or other hard objects. In this case, honing is necessary to straighten the edge of the . After significant use, the steel particles become damaged and the edge cannot be brought back by honing, so sharpening is necessary. If your knives are dull, pitted, or you see visible nicks on the cutting edge, you’ll need to sharpen with a Swiss Sharp Handheld Sharpener (49002) or bring to a professional for re-sharpening.

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Victorinox Fibrox Pro Boning chef with Flexible Blade 16 cm (6.5")

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