The chef's knife is the favorite knife of every professional and amateur cook, and not without reason. It perhaps has the most uses of any other kitchen knife, as you can use it to cut large portions, finely chop or slice everything from vegetables and fruits to meat and fish. Its wide blade and curved edge make it ideal for quick chopping through the well-known rocking motion. The thickness of the blade at the spine is enough to give you the weight and power you need, while its length covers a wide range of daily tasks.
Chef Knife
The chef's knife is the favorite knife of every professional and amateur cook, and not without reason. It perhaps has the most uses of any other kitchen knife, as you can use it to cut large portions, finely chop or slice everything from vegetables and fruits to meat and fish. Its wide blade and curved edge make it ideal for quick chopping through the well-known rocking motion. The thickness of the blade at the spine is enough to give you the weight and power you need, while its length covers a wide range of daily tasks.
Blade Material
The blades of all knives in the series are made from martensitic stainless steel. The basis for optimal functionality and durability of the blade is the use of the correct steel alloy. The steel must produce the perfect combination of sharpness and corrosion protection. The blades in the series are extremely durable and sharp, offering high professional performance, without being too hard, making sharpening easier and necessary at more infrequent intervals.
Elastomer Handle
The handles of the Fibrox series by Victorinox are made from TPE. TPE combines the easy processing of thermoplastics with the beneficial properties of elastomers. The handles are extremely durable across a wide range of temperatures, highly resistant to the harsh conditions of the kitchen, as well as potential impacts. The Fibrox handles are sturdy and provide a strong grip, while they can also be sterilized.
Cutting board
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.
Cleaning
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
Sharpening
No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.
- Product Number
- 5.2063.20
- Type
- Chef
- Material
- Stainless Steel
- Handle Material
- Plastic
- Blade Type
- Curved
- Japanese
- No
- Professional Series
- Yes
- Household Use
- No
- Pieces
- 1 pcs
- Blade Length
- 20 cm
- Colour
- Black
- with Non-Stick Coating
- No
- Dishwasher safe
- No
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.