Coltello da cucina Victorinox Fibrox coltello da salmone 30 cm V-5.46 23.30

The Victorinox Fibrox Salmon Knife 30 cm V-5.46 23.30 is a professional kitchen knife designed for precise slicing and filleting of fish. The 30 cm stainless steel blade delivers long, smooth strokes that minimize tearing and preserve the texture of delicate salmon and other large fish. The ergonomically shaped Fibrox handle provides a secure, non-slip grip even when wet, improving control and reducing hand fatigue during extended use. The knife's construction focuses on durability, ease of maintenance and consistent cutting performance for home cooks and professional chefs alike.

Advantages

The long, narrow stainless steel blade offers excellent slicing accuracy and a smooth cutting action suited to portioning and filleting. The Fibrox handle is ergonomically contoured to fit the hand comfortably and features a textured surface for a secure grip. High-quality steel construction resists corrosion and is straightforward to clean and sharpen, maintaining edge retention under regular use. The knife balances blade length and handle design to deliver controlled movements and consistent results.

Suitable for

• Filleting and portioning salmon and other large fish
• Thin, even slicing for serving or packaging
• Precision trimming of skin and fat
• Use in professional kitchens, restaurants, and home cooking

Key specifications

• Blade length: 30 cm
• Blade material: stainless steel
• Handle type: ergonomically shaped Fibrox handle with textured surface
• Blade profile: long and narrow for precise slicing
• Weight balance: designed for controlled strokes and minimal hand fatigue

How to use

Hold the knife with a firm, comfortable grip on the Fibrox handle and position the blade at a shallow angle to the fish for long, single-stroke cuts. Use smooth, continuous motions from shoulder to wrist to create even slices and reduce tearing. For filleting, start near the head or tail depending on the fish and work along the backbone to separate flesh from bone, then trim skin and fat as needed. After use, rinse the blade with warm water, dry thoroughly and store in a knife block or protective sheath to preserve the edge.

Recommendations

Regular honing and periodic professional sharpening will keep the blade performing optimally. Avoid cutting on hard surfaces such as glass or stone; use a wooden or plastic cutting board to prolong edge life. Clean and dry the knife promptly after contact with acidic or salty foods to prevent surface stains and maintain corrosion resistance.