Victorinox Swibo Boning Knife, 5.8404.13, 13cm blade

Availability: Out of stock
View stock & delivery details
loader
Loading...

Manufacturer

2840
2400
Availability: Out of stock
View stock & delivery details
loader
Loading...
SKU:
5.8404.13

Description caret-down

Victorinox Swibo Boning Knife, 5.8404.13, 13cm Blade

Specially designed for use in the meat industry as well as in top restaurant kitchens, the Victorinox Boning Knives feature a new handle design made from Fibrox, providing an excellent grip even with wet hands. It has a finger guard to enhance safety and prevent the palm from slipping towards the blade during use. A real help for chefs and butchers, the Victorinox Boning Knife is built to maintain its qualities even after many years of use.

Victorinox guarantees that all knives and tools are made from the highest quality stainless steel and have a long lifespan against any material or manufacturing defects. Compact, agile, and ready to face any challenge. The Swiss knife range from Victorinox has been established since 1897 and continues to expand rapidly. At their core, all Victorinox knives are survival tools: multitaskers that become trusted partners in any situation.

Features:

  • Blade length: 13cm;
  • Blade shape: curved;
  • Blade material: stainless steel;
  • Hand guard;
  • Handle color: orange;
  • Handle material: Fibrox.

General product rating

Add a review

Write Your Own Review

You're reviewing: Victorinox Swibo Boning Knife, 5.8404.13, 13cm blade
Your Rating:
0/15 words

Your opinion is important!

Help others with an honest opinion about this product.

- Does it meet your expectations?
- Are you satisfied with the quality considering the price paid?
- Would you recommend it to others?
- What advantages and/or disadvantages have you noticed about the product?
- For what period and/or how many times have you used the product?
- Would you have wished it had or offered something extra?

All reviews, whether positive or negative will be posted on the site.
Thank you.
loader
Loading...

You submitted your review for moderation.

Questions and answers

Add question

loader
Loading...
Loading...