A new manufacturing process makes this an excellent diameter nylon / strength ratio. It is very flexible. Recommended for all extreme fishing.
Knife with a straight and stiff blade, intended primarily for the meat industry and slaughterhouses. We also recommend it to meat and grocery stores. The knife is available with blades of different lengths: 18 cm, 20 cm, 22 cm, 25 cm.
The handle made of polyamide has many advantages that directly affect the comfort and safety of work. The material from which the knife handle is made is very durable, impact and abrasion resistant. The ergonomically formed and durable handle is only available in bright yellow, like all knives in the Swiss company Victorinox's Swibo series. This directly affects work safety, because thanks to the use of a bright color, the knives are better visible.
TRIPLE FORCE give unique and constant properties over the entire duration of the fishing trip. • Tensile strength higher • Exceptional durability • A very high resistance to abrasion • Low stretch factor 100 meters spool
This Victorinox Fibrox chef's knife is the eye catcher in this collection. Razor-sharp, light-weight and with a comfortable handle. It is a real all-round knife. You use a chef's knife to cut vegetables, meat and fish. But also when chopping herbs, crushing peppercorns and peeling garlic cloves.
Perfect for slicing delicate fish or other specialty cuts of meat, this slicing knife is the perfect addition to your commercial kitchen. It offers a reliable and accurate performance and is capable of sliding through tough outer skin and cutting with ease.
TRIPLE FORCE give unique and constant properties over the entire duration of the fishing trip. • Tensile strength higher • Exceptional durability • A very high resistance to abrasion • Low stretch factor 1000 meter spool
TRIPLE FORCE give unique and constant properties over the entire duration of the fishing trip. • Tensile strength higher • Exceptional durability • A very high resistance to abrasion • Low stretch factor 1000 meter spool
