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Top Rated
Victorinox Fibrox Pro — Stainless Steel Butcher Cleaver 18cm Slip-Resistant Handle
AUD A$151.99
A professional-grade butcher cleaver with a high-carbon stainless blade and Fibrox Pro slip-resistant handle.
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Specs
- Blade Material
- High-Carbon Stainless Steel
- Handle Material
- Fibrox Thermoplastic Elastomer
- Blade Length
- 18cm
- Total Length
- 33cm
- Weight
- 530g
- Blade Thickness
- 5mm
- NSF Certified
- Yes
Description
The Victorinox Fibrox Pro butcher cleaver is the workhorse of professional meat processing — an 18cm high-carbon stainless steel blade with enough heft to split poultry joints and portion bone-in cuts with authority.
The thermoplastic elastomer Fibrox handle is ergonomically shaped for a secure grip even in wet conditions, with a textured surface that meets NSF hygiene standards for commercial kitchens.
A top-rated professional butcher cleaver for chefs and butchers who need reliable, hygienic performance through long shifts of heavy cutting.
**The Sound of Precision**
Bring the cleaver down through a chook carcass and hear the clean crack of bone yielding to steel — the blade's weight does the work while your wrist simply guides the arc.
The Fibrox handle stays locked in your grip through hours of portioning, its textured surface channelling moisture away from your palm so confidence never wavers.
**Swiss Engineering for the Butcher's Block**
Victorinox has forged blades in Ibach, Switzerland since 1884, applying the same metallurgical precision to their professional kitchen line that made the Swiss Army Knife an icon.
The Fibrox handle is injection-moulded from a proprietary thermoplastic elastomer that resists bacteria, withstands commercial dishwashers, and maintains its grip texture through years of daily use in demanding kitchen environments.
Looking After Your Blade
Keep your blade in top nick. Give it a rinse and dry after each use to stop corrosion. Every now and then, rub a thin coat of mineral oil along the blade. Sharpen with a whetstone or honing rod at a steady angle. Store it in a sheath, knife roll, or on a magnetic strip — never chucked loose in a drawer. For carbon and Damascus steel, give it a wipe after cutting acidic foods. For folding knives, clean out the pivot and pop a drop of lubricant in to keep it opening smoothly.
