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  • Victorinox Cutlery 12-Inch Slicing Knife, White Fibrox Handle
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Victorinox Cutlery 12-Inch Slicing Knife, White Fibrox Handle


List Price: $50.80
Price: $19.99 + $4.99 shipping
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In Stock.
Ships from and sold by Cutlery and More.
12-Inch
  • The slicer makes short work of carving roasts, poultry, and fish into neat and even slices in one continuous stroke
  • High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Patented Fibrox handles are slip resistant and ergonomically designed for comfort; NSF-approved white handle offers a sanitary view great for use in hospitals, school kitchens, and more
  • Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
3 new from $19.99

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$19.99 + $4.99 shipping In Stock. Ships from and sold by Cutlery and More.

Frequently Bought Together

Victorinox Cutlery 12-Inch Slicing Knife, White Fibrox Handle + Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series + Pink Butcher Paper Roll 18" X 150' in Durable Carry Tube
Price for all three: $71.42

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Product Description

Size: 12-Inch

From the inventors of the famous Swiss Army knife comes a line of fine cutlery designed for accomplished and aspiring chefs at work or in the home. Each blade in the Stamped collection is expertly made in Switzerland from high-carbon stainless steel and undergoes a special tempering process for an edge that can be resharpened again and again. The result is a knife that can keep its original sharpness throughout the entire life of the blade. Each blade is conical ground throughout its length and depth, which results in a wider break point with less risk of the blade breaking and less resistance for easier cutting, and then laser tested to ensure optimum cutting power and durability. Ergonomically designed to minimize wrist tension, the unique, patented Fibrox handles are slip resistant when wet. All Stamped cutlery with Fibrox handles is approved by the National Sanitary Foundation (NSF). Although cutlery steel is naturally sanitary, materials and construction details of these handles minimize crevices that may otherwise offer hospitality to bacteria. The Victorinox Stamped collection is an extensive range with open-stock pieces as well as handy and versatile sets.

For the person who loves everything about hosting, from prepping to serving, the 12-inch slicer is an ideal tool. The slicer makes short work of carving roasts, poultry, and fish into neat and even slices in one continuous stroke. Made from the same material as the ergonomic black Fibrox, Victorinox's white handles offer a sanitary view that is necessary for hospital and school kitchens, large food services institutions, and governmental contracts. All Stamped cutlery should be washed by hand for best care, and Victorinox covers each piece with a lifetime warranty against manufacturer defects.

From the Manufacturer

Who is Victorinox?
Although Victorinox is known the world over as the creator of the Original Swiss Army Knife, the company started out in 1884 as a cutlery workshop. By the time company creator Karl Elsener delivered his first pocket knife to the Swiss Army, his cutlery business was already booming. Over the next century, Victorinox cutlery became a top-rated choice among professionals worldwide, with over 300 blades to offer.

Victorinox knives have regularly appeared as highly ranked and recommended kitchen tools in Cook’s Illustrated, Men’s Health, The Cincinnati Enquirer, New York Magazine, and Natural Health, just to name a few. In 2009, the company announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in New York City. In addition, building on the success of its cutlery business, Victorinox has brought all the same quality and expertise to a wider range of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing.

Who is R.H. Forschner?
Victorinox had been a staple in European commercial cutlery for over 50 years when approached by New York’s R.H. Forschner, known since 1855 as a builder of scales for butchers, to be their sole cutlery supplier. The two companies joined forces in 1937, and R.H. Forschner subsequently became North America’s dominant professional brand, as ubiquitous in the bustling meatpacking plants of the Midwest as it is in the gleaming, four-star restaurant kitchens of Midtown Manhattan.

As a division of Victorinox/Swiss Army Brands, R.H. Forschner marketed cutlery under the brand name “RH Forschner by Victorinox” and distributed to the commercial, food service, and retail trade classes. That brand has been considered a top choice of professionals worldwide with over 300 styles of blades bearing the R.H. Forschner name. However, in 2009, in conjunction with Victorinox’s 125th anniversary, the company, Victorinox Swiss Army, Inc., has decided to remove the “RH Forschner” name from all blades. Blades thenceforth only include the “Victorinox” name.

What is a stamped blade?
A stamped knife can usually be identified by the absence of a bolster. Stamped blades are cut into their shapes from cold-rolled pieces of steel and then ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals prefer the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, enjoy a lighter knife since it’s less fatiguing and easier to manipulate at speed.

Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade, but not the weight or feel. Victorinox manufactures a complete range of stamped blades with unique, patented Fibrox handles and they are considered among the greatest values in the knife industry.

What knives do I need to own?
Knife choice or selection is determined by many factors--size, function, style, and preference. The most important factor is function. Different knives have different uses. It is important to use the proper knife for a specific task, since proper knife selection and the use of a proper-sized, sharp knife make for safe cutting. General kitchen tasks and the knife to use for them are as follows:

Paring: The most common to own and use, a paring knife is generally for small cutting jobs and peeling of vegetables or fruit. The blade size is usually from three to four inches. Choose the shape and size to fit your hand. Since this is one of the more versatile knives, owning more than one is recommended.

Chef's: The most important tool and essential to every cook, a chef‘s knife is most often used in a rocking method to mince, dice, and chop vegetables and herbs. This one is known as the chef’s best friend.

Slicer: Most commonly used to slice meats, poultry, and seafood, the slicer is an important companion to any host or hostess.

Boning: As its name suggests, a boning knife is used to trim or remove meat and fish from the bone.

Bread: Designed with a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or any item with a crust and a soft interior.

Fillet: Most often used by pros and seasoned home chefs, the fillet knife is used to fillet meat and fish.

Cleaver: An important addition to any collection, a cleaver is often used to cut or chop through bones.

Santoku: This knife combines the features of a cleaver with a chef's knife. The curved blade helps the rocking motion used for chopping, and the wide blade works well for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine for making thin cuts.

Utility: An all-purpose knife often referred to as a sandwich knife, the utility knife peels and slices fruits and vegetables, and even carves small meats.

Shaping: With its curved blade, a shaping knife is great for small precision cuts where control is essential, such as peeling, trimming, or garnishing.

What are the different knife edges and what do they do?
Straight: The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It is designed to cut without tearing or shredding.

Serrated: An edge designed with small, jagged teeth along the edge.

Scalloped: A blade with waves along the edge generally used to cut breads with a hard crust and soft interior, as well as tougher-skinned fruits and vegetables.

Granton: This edge has hollowed-out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, allowing for thin, even cuts without tearing. Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel.

How should I care for my cutlery?
After use, knives should not be allowed to soak in water. The best practice is to hand wash and dry them immediately. This is especially true if they have been used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require very little maintenance and it is worth the effort to protect your investment.

Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher’s agitation may cause damage. Additionally, harsh detergents can be harmful and cause pitting and spotting on the blades. The handles may also discolor and develop a white film with constant use of the dishwasher. Plus, intense heat associated with dishwashers is not good for the temper of the blade.

How do I keep my knives sharp?
All quality knives require proper maintenance to keep them in perfect cutting shape. The best of edges will quickly dull if it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a proper cutting board is safer for the user. Frequent use of a Victorinox sharpening steel will keep blades in tip top working condition. All straight-edge knives need steeling to keep their edges.

How to "Steel" a Knife
1. Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.
2. Hold the knife in your right hand and place on top part of steel as shown.
3. Raise back of blade one-eighth inch.
4. Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
5. Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.
6. Repeat five or six times.

When a sharpening steel no longer does the job, it’s time to take the knife to a qualified knife sharpener who will place a new edge on it. This, along with use of the sharpening steel, will give you many years of sharp, safe blades.

Please note that electric knife sharpeners can be harmful. They have to be used carefully as they remove too much metal, can harm the temper of the blade, and most important can change the factory-applied edge angle.

How should I store my knives?
Safety is the biggest concern of storage, both to the user and to protect the knife's edge. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors.


Product Details

Size: 12-Inch
  • Product Dimensions: 17 x 3.8 x 1.5 inches ; 13 ounces
  • Shipping Weight: 4.8 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B001L68B08
  • Item model number: 5423730P
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #127,968 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

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Customer Reviews

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By John A. Morell on August 11, 2013
Size: 10-Inch Verified Purchase
My wife and I own Lone Star BBQ in Austin Texas and use these knives everyday to slice Brisket, Pork Ribs and Sausage. Love them. Bought 3 12" and 1 10" and recommend to keep 1 of each for the variation of meats you plan on slicing.
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By Jan Patters on May 15, 2014
Size: 10-Inch
I'm surprised how horrible this knife is. I have almost every piece of Victorinox's knives with the white handle. All the knives for the exception of this one are fantastic and I highly recommend them, especially for the price. This knife which is supposed to cut meat, can't cut any meat. It's a struggle to do anything with this knife other than cut bread with it. I am so disappointed with this knife. I will not recommend this particular knife to anyone. However, their other knives are very good especially for the price. Find another slicing knife. Save your money and don't buy this one.
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Size: 12-Inch Verified Purchase
This knife is great for slicing briskets and tri tips. The knife came sharp and stays sharp. There are better knives out there, but not at this price. I have other knives made by this company, they're great too.
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By Matt Turpin on December 10, 2014
Size: 12-Inch Verified Purchase
Great knife, I used it for Turkey this year and many briskets. If you're thinking about spending more $$ don't, just buy a replacement, this knife will last you years.
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